{"id":33133,"date":"2018-01-17T15:31:58","date_gmt":"2018-01-17T20:31:58","guid":{"rendered":"http:\/\/www.turistamagazine.com\/v2\/?p=33133"},"modified":"2018-01-17T15:34:01","modified_gmt":"2018-01-17T20:34:01","slug":"33133","status":"publish","type":"post","link":"https:\/\/www.turistamagazine.com\/v2\/?p=33133","title":{"rendered":"CELEBRANDO CON CHILCANO EN WALLQA BY LE CORDON BLEU"},"content":{"rendered":"<p><strong>CELEBRANDO CON CHILCANO<\/strong><\/p>\n<p>17\/01\/2018\/ Lima.- Cualquier momento es bueno para tomar un chilcano y que mejor manera de rendirle tributo a este tradicional trago, que preparando estas tres variedades que Marlon \u00c1vila, jefe de barra del <strong>restaurante Wallqa by Le Cordon Bleu <\/strong>nos presenta.<\/p>\n<p><strong>CHILCANO QUEBRANTA<\/strong><\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li>1 1\/2 oz. pisco Quebranta<\/li>\n<li>3 unidades de pasas negras<\/li>\n<li>1 twist de lima<\/li>\n<li>Ginger ale para completar<\/li>\n<li>Chips de pl\u00e1tano<\/li>\n<li>Hielo<\/li>\n<\/ul>\n<div id=\"attachment_33135\" style=\"width: 490px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.turistamagazine.com\/v2\/wp-content\/uploads\/2018\/01\/Chilcano-Quebranta-3.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-33135\" class=\"wp-image-33135 size-full\" src=\"https:\/\/www.turistamagazine.com\/v2\/wp-content\/uploads\/2018\/01\/Chilcano-Quebranta-3.jpg\" alt=\"\" width=\"480\" height=\"640\" srcset=\"https:\/\/www.turistamagazine.com\/v2\/wp-content\/uploads\/2018\/01\/Chilcano-Quebranta-3.jpg 480w, https:\/\/www.turistamagazine.com\/v2\/wp-content\/uploads\/2018\/01\/Chilcano-Quebranta-3-225x300.jpg 225w, https:\/\/www.turistamagazine.com\/v2\/wp-content\/uploads\/2018\/01\/Chilcano-Quebranta-3-315x420.jpg 315w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/a><p id=\"caption-attachment-33135\" class=\"wp-caption-text\">Chilcano Quebranta<\/p><\/div>\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n<p>Verter en un vaso el hielo, pisco, las pasas negras, el ginger ale, el twist de lima y remover. Decorar con chips de pl\u00e1tano.<\/p>\n<p><strong>\u00a0<\/strong><strong>CHILCANO ITALIA<\/strong><\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li>1 1\/2 oz. de pisco Italia<\/li>\n<li>3 unidades de pasas rubias<\/li>\n<li>1 hoja de hierba luisa<\/li>\n<li>1 twist de naranja<\/li>\n<li>Ginger ale para completar<\/li>\n<\/ul>\n<div id=\"attachment_33136\" style=\"width: 410px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.turistamagazine.com\/v2\/wp-content\/uploads\/2018\/01\/Chilcano-Italia-1.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-33136\" class=\"wp-image-33136\" src=\"https:\/\/www.turistamagazine.com\/v2\/wp-content\/uploads\/2018\/01\/Chilcano-Italia-1.jpg\" alt=\"\" width=\"400\" height=\"533\" \/><\/a><p id=\"caption-attachment-33136\" class=\"wp-caption-text\">Chilcano Italia<\/p><\/div>\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n<p>Verter en un vaso el hielo, pisco, las pasas rubias, el ginger ale, el twist de naranja y remover. Decorar con hojas de hierba luisa.<\/p>\n<p><strong>CHILCANO ACHOLADO<\/strong><\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li>1 1\/2 oz. pisco Acholado<\/li>\n<li>1 rodaja de lima<\/li>\n<li>Piel de lim\u00f3n<\/li>\n<li>Ginger ale para completar<\/li>\n<\/ul>\n<div id=\"attachment_33137\" style=\"width: 371px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.turistamagazine.com\/v2\/wp-content\/uploads\/2018\/01\/Chilcano-Acholado-6.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-33137\" class=\"wp-image-33137 size-full\" src=\"https:\/\/www.turistamagazine.com\/v2\/wp-content\/uploads\/2018\/01\/Chilcano-Acholado-6.jpg\" alt=\"\" width=\"361\" height=\"640\" srcset=\"https:\/\/www.turistamagazine.com\/v2\/wp-content\/uploads\/2018\/01\/Chilcano-Acholado-6.jpg 361w, https:\/\/www.turistamagazine.com\/v2\/wp-content\/uploads\/2018\/01\/Chilcano-Acholado-6-169x300.jpg 169w, https:\/\/www.turistamagazine.com\/v2\/wp-content\/uploads\/2018\/01\/Chilcano-Acholado-6-237x420.jpg 237w\" sizes=\"(max-width: 361px) 100vw, 361px\" \/><\/a><p id=\"caption-attachment-33137\" class=\"wp-caption-text\">Chilcano Acholado<\/p><\/div>\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n<p>Verter en un vaso abundante hielo, pisco acholado, ginger ale, 1 rodaja de lima y remover. Decorar con piel de lim\u00f3n.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>CELEBRANDO CON CHILCANO 17\/01\/2018\/ Lima.- Cualquier momento es bueno para tomar un chilcano y que mejor manera de rendirle tributo a este tradicional trago, que preparando estas tres variedades que Marlon \u00c1vila, jefe de barra del restaurante Wallqa by Le Cordon Bleu nos presenta. CHILCANO QUEBRANTA Ingredientes: 1 1\/2 oz. pisco Quebranta 3 unidades de pasas negras 1 twist de lima Ginger ale para completar Chips de pl\u00e1tano Hielo Preparaci\u00f3n: Verter en un vaso el hielo, pisco, las pasas negras, el ginger ale, el twist de lima y remover. Decorar con chips de pl\u00e1tano. \u00a0CHILCANO ITALIA Ingredientes: 1 1\/2 oz&#8230;.<\/p>\n","protected":false},"author":1,"featured_media":33134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,82],"tags":[7471,6132,749,7833],"class_list":["post-33133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breaking-news","category-nacionales","tag-elenita-villar-asesora-de-tesis-en-turismo","tag-portal-de-noticias-turistamagazine","tag-turistamagazine","tag-wallqa-by-le-cordon-bleu"],"_links":{"self":[{"href":"https:\/\/www.turistamagazine.com\/v2\/index.php?rest_route=\/wp\/v2\/posts\/33133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.turistamagazine.com\/v2\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.turistamagazine.com\/v2\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.turistamagazine.com\/v2\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.turistamagazine.com\/v2\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33133"}],"version-history":[{"count":3,"href":"https:\/\/www.turistamagazine.com\/v2\/index.php?rest_route=\/wp\/v2\/posts\/33133\/revisions"}],"predecessor-version":[{"id":33140,"href":"https:\/\/www.turistamagazine.com\/v2\/index.php?rest_route=\/wp\/v2\/posts\/33133\/revisions\/33140"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.turistamagazine.com\/v2\/index.php?rest_route=\/wp\/v2\/media\/33134"}],"wp:attachment":[{"href":"https:\/\/www.turistamagazine.com\/v2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.turistamagazine.com\/v2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.turistamagazine.com\/v2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}