{"id":7754,"date":"2022-05-30T21:55:12","date_gmt":"2022-05-31T02:55:12","guid":{"rendered":"https:\/\/shakeadito.com\/?p=7754"},"modified":"2022-05-30T21:55:14","modified_gmt":"2022-05-31T02:55:14","slug":"la-historia-de-las-especias-ajenjo","status":"publish","type":"post","link":"https:\/\/shakeadito.com\/la-historia-de-las-especias-ajenjo\/","title":{"rendered":"La historia de las especias: ajenjo"},"content":{"rendered":"\n<p>El ajenjo se considera como la madre de todas las hierbas. Originaria de las regiones templadas de Europa y Asia, as\u00ed como del norte de \u00c1frica. Es una de las hierbas que m\u00e1s propiedades y usos se le han ido encontrando a trav\u00e9s de la historia. Los primeros en utilizarla fueron los egipcios, quienes la empleaban en muchos remedios desde medicinal hasta culinario, y que hoy en d\u00eda a\u00fan permanecen algunas recetas que son celosamente cuidadas por la comunidad de los beduinos.<\/p>\n\n\n\n<p>En medicina tradicional se emplea la infusi\u00f3n de las hojas ya sean frescas o deshidratadas para malestares del est\u00f3mago, h\u00edgado, incluso sirve como desparasitante intestinal o como tratamiento para afecciones respiratorias.&nbsp;<\/p>\n\n\n\n<p>Los mitos que rodean a esta hierba son tantos, que las historias nunca terminar\u00edan. Una de las m\u00e1s sonadas fue gracias a los pintores de la belle \u00e9poque. Los cuales consum\u00edan un licor de color verdosa y textura aterciopelada de nombre Absenta, o como se le conoc\u00eda en esa \u00e9poca \u201cel hada verde\u201d. Esta hierba tiene un compuesto que se llama <em>tuyona<\/em> o <em>thujone. <\/em>Este compuesto es un psicoactivo neurot\u00f3xico relacionado con el alcanfor, el cual en dosis muy altas puede generar convulsiones y alucinaciones. Es justamente por ello que la absenta se volvi\u00f3 ilegal en muchos lugares, sin embargo, se ha comprobado que la cantidad que posee de este compuesto no es realmente significativa, por lo que en muchos otros pa\u00edses esta prohibici\u00f3n de elaboraci\u00f3n y comercializaci\u00f3n ya no existe. Otro de sus usos m\u00e1s comunes es que se emplea como digestivo, y en algunos lugares hasta como remedio para c\u00f3licos.&nbsp;<\/p>\n\n\n\n<p>El ajenjo adem\u00e1s de ser la base de la absenta, tambi\u00e9n lo es del vermut. Otro licor que ha marcado varias generaciones y que ciertamente est\u00e1 haciendo un comeback que al parecer nadie esperaba.&nbsp;<\/p>\n\n\n\n<p>El sabor del ajenjo es marcadamente amargo, aunque posee un cierto dulzor al final que ayuda a sentirlo un poco menos agresivo. Como buen agente amargo, ayuda a darle balance a muchas bebidas y como ya hab\u00eda mencionado la absenta y el vermut son dos de ellas, sin embargo, tambi\u00e9n la podemos encontrar en algunos otros o al menos eso sospechamos; ya que, en casos muy espec\u00edficos como el Chartreuse, las recetas son celosamente guardadas como secretos de iglesia.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Vermouth sunrise<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"940\" height=\"940\" src=\"https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-04.jpg?resize=940%2C940&#038;ssl=1\" alt=\"\" class=\"wp-image-7756\" srcset=\"https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-04.jpg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-04.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-04.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-04.jpg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-04.jpg?w=1081&amp;ssl=1 1081w\" sizes=\"(max-width: 940px) 100vw, 940px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>Ingredientes:<\/p>\n\n\n\n<ul><li>60 ml. <a href=\"https:\/\/www.bodegasalianza.com\/vermouth-cinzano-rosso-1386\/p?utm_source=shakeadito&amp;utm_medium=reportaje&amp;utm_campaign=trafico\" target=\"_blank\" rel=\"noreferrer noopener\">Vermouth Cinzano<\/a><\/li><li>30 ml. Ginebra Beefeater<\/li><li>60 ml. Jugo de naranja natural<\/li><li>1 Aceituna<\/li><li>Twist de lim\u00f3n<\/li><li>Hielo<\/li><\/ul>\n\n\n\n<p>Preparaci\u00f3n:<\/p>\n\n\n\n<p>En un vaso old fashion con suficiente hielo, agregar el vermouth seguido de la ginebra; rellenamos con el jugo de naranja y decoramos con el twist de lim\u00f3n y la aceituna. Puedes hacer una peque\u00f1a brocheta con el twist y la aceituna para que se vea un poco m\u00e1s coqueto.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Vermouth dominical<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"940\" height=\"940\" src=\"https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-05.jpg?resize=940%2C940&#038;ssl=1\" alt=\"\" class=\"wp-image-7755\" srcset=\"https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-05.jpg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-05.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-05.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-05.jpg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-05.jpg?w=1081&amp;ssl=1 1081w\" sizes=\"(max-width: 940px) 100vw, 940px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<ul><li>60 ml. <a href=\"https:\/\/www.bodegasalianza.com\/vermouth-martini-e-rossi-bianco-750ml-28989\/p?utm_source=shakeadito&amp;utm_medium=reportaje&amp;utm_campaign=trafico\" target=\"_blank\" rel=\"noreferrer noopener\">Vermouth Martini Rosso dulce<\/a><\/li><li>Twist de naranja<\/li><li>Agua mineral<\/li><li>Hielo<\/li><\/ul>\n\n\n\n<p>Preparaci\u00f3n:<\/p>\n\n\n\n<p>En un vaso old fashion con suficiente hielo, agregar el vermouth, el twist de naranja y rellenar con un poco de agua mineral.<\/p>\n\n\n\n<p>&nbsp;Y listo, esta es una de las formas m\u00e1s tradicionales de tomar vermouth, es sencilla y deliciosa.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dry martini<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"940\" height=\"940\" src=\"https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-06.jpg?resize=940%2C940&#038;ssl=1\" alt=\"\" class=\"wp-image-7757\" srcset=\"https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-06.jpg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-06.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-06.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-06.jpg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-06.jpg?w=1081&amp;ssl=1 1081w\" sizes=\"(max-width: 940px) 100vw, 940px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>Ingredientes:<\/p>\n\n\n\n<ul><li>75 ml. Ginebra Bombay\u00a0<\/li><li>15 ml. <a href=\"https:\/\/www.bodegasalianza.com\/vermouth-cinzano-dry-1382\/p?utm_source=shakeadito&amp;utm_medium=reportaje&amp;utm_campaign=trafico\" target=\"_blank\" rel=\"noreferrer noopener\">Vermouth Cinzano Dry<\/a><\/li><li>3 Aceitunas<\/li><li>Hielo<\/li><\/ul>\n\n\n\n<p>Preparaci\u00f3n:<\/p>\n\n\n\n<p>En un shaker, agregar hielo, el vermouth y la ginebra.&nbsp; Y como diria el buen Bond, James Bond: \u201cagitado, no revuelto\u201d.<\/p>\n\n\n\n<p>Servir colando en una copa martinera, decorar con las 3 aceitunas&nbsp; insertadas en un palillo.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Magic<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"940\" height=\"940\" src=\"https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-07.jpg?resize=940%2C940&#038;ssl=1\" alt=\"\" class=\"wp-image-7758\" srcset=\"https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-07.jpg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-07.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-07.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-07.jpg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-07.jpg?w=1081&amp;ssl=1 1081w\" sizes=\"(max-width: 940px) 100vw, 940px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>Ingredientes:<\/p>\n\n\n\n<ul><li>30 ml. de <a href=\"https:\/\/www.bodegasalianza.com\/vermouth-martini-e-rossi-rosso-28569\/p?utm_source=shakeadito&amp;utm_medium=reportaje&amp;utm_campaign=trafico\" target=\"_blank\" rel=\"noreferrer noopener\">Vermouth Martini E Rossi Rosso<\/a><\/li><li>30 ml. de Ginebra Diega\u00a0<\/li><li>15 ml. de Jugo de lim\u00f3n<\/li><li>15 ml. de Amaretto Di Saronno<\/li><li>Hielo<\/li><li>Twist de lim\u00f3n<\/li><li>1 Cereza maraschino<\/li><\/ul>\n\n\n\n<p>Preparaci\u00f3n:<\/p>\n\n\n\n<p>Enun shaker ocn suficiente hielo agregar el vermouth, la ginebra y el jugo de lim\u00f3n. Agitar vigorosamente hasta que forme una delgada capa de hielo. Servir colando en un vaso old fashion con hielo fresco,&nbsp; despues con ayuda de la parte posterior de una cuchara, ir agregando de poco a poco el amaretto.&nbsp; Torcer un poco el twist de lim\u00f3n para perfumar, y decorar con la cereza marrasquino.<\/p>\n\n\n\n<p>Y para cerra este quinteto de cocteles, no pod\u00eda faltar el unico, inigulable y muy chic: Negroni.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Negroni<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"940\" height=\"940\" src=\"https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-08.jpg?resize=940%2C940&#038;ssl=1\" alt=\"\" class=\"wp-image-7759\" srcset=\"https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-08.jpg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-08.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-08.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-08.jpg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/shakeadito.com\/wp-content\/uploads\/2022\/05\/LA-HISTORIA-DE-LAS-ESPECIES-AJENJO_Artboard-08.jpg?w=1081&amp;ssl=1 1081w\" sizes=\"(max-width: 940px) 100vw, 940px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>Ingredientes:<\/p>\n\n\n\n<ul><li>30 ml. de Ginebra Tanqueray<\/li><li>30 ml. de <a href=\"https:\/\/www.bodegasalianza.com\/vermouth-cinzano-rosso-1386\/p?utm_source=shakeadito&amp;utm_medium=reportaje&amp;utm_campaign=trafico\" target=\"_blank\" rel=\"noreferrer noopener\">Vermouth Cinzano Rosso<\/a><\/li><li>30 ml. de Campari\u00a0<\/li><li>1 Twist de naranja\u00a0<\/li><li>Hielo<\/li><\/ul>\n\n\n\n<p>Preparaci\u00f3n:<\/p>\n\n\n\n<p>Enun vaso old fashioned con suficiente hielo agregar la ginebra, seguida por el vermouth y finalizamos con el Campari. Torcemos un poco el twist de naranja para poder perfumar la parte superior de nuestro vaso con los aceites de la c\u00e1scara, decoramos con este mismo.<\/p>\n\n\n\n<p>Y aunque en estas recetas el color verde caracter\u00edstico del ajenjo no es tan perceptible, la intensidad de sus arom\u00e1ticos y sobre todo de su amargor, siempre est\u00e1n presentes y no es f\u00e1cil de ocultarlos.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La madre de todas las hierbas.<\/p>\n","protected":false},"author":5,"featured_media":7760,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[24],"tags":[40,45],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La historia de las especias: ajenjo - Shakeadito<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shakeadito.com\/la-historia-de-las-especias-ajenjo\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La historia de las especias: ajenjo - 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