{"id":154134,"date":"2023-02-23T08:06:06","date_gmt":"2023-02-23T07:06:06","guid":{"rendered":"https:\/\/yachtingnews.com\/coqueteis-do-autor-a-bordo\/"},"modified":"2025-08-23T12:50:46","modified_gmt":"2025-08-23T11:50:46","slug":"coqueteis-do-autor-a-bordo","status":"publish","type":"post","link":"https:\/\/www.yachtingnews.com\/pt-br\/coqueteis-do-autor-a-bordo\/","title":{"rendered":"Coquet\u00e9is do autor a bordo"},"content":{"rendered":"\t\t
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Seja navegando em dire\u00e7\u00e3o ao sol, talvez escondido entre as rochas p\u00e1lidas de uma ilha desconhecida, ou navegando lentamente entre enseadas superlotadas, qualquer momento pode ser o certo para colocar os copos no refrigerador e preparar os ingredientes para um bom coquetel.<\/p>

E quem sabe, enquanto esprememos o lim\u00e3o, podemos nos lembrar de Francis Scott Fitzgerald e seu Gin Rickey em“O Grande Gatsby<\/i>” ou em“Tender is the Night<\/i>” e decidir, ent\u00e3o, seguir sua receita. Assim, para o lim\u00e3o espremido pela metade, devemos combinar sessenta mililitros de gim e dez mililitros de xarope de a\u00e7\u00facar, mexer e adicionar gelo, \u00e1gua com g\u00e1s e raspas de lim\u00e3o. <\/p>

Mas as lembran\u00e7as que podem vir \u00e0 tona enquanto preparamos um coquetel em um<\/span> barco<\/a> s\u00e3o muitos, e a escolha entre os coquet\u00e9is de “autor” \u00e9 realmente ampla. In\u00fameros escritores, na verdade, bebiam regularmente. Seus livros est\u00e3o repletos de coquet\u00e9is, vinhos e todos os tipos de destilados. O primeiro e mais importante \u00e9 Hamingway. Em seu livro ” <\/span>Across the River and Into the Trees<\/i><\/span>“, em que o Coronel Cantwell, no bar Harry’s, em Veneza, pede um coquetel Mongomery, “<\/span>Muito seco. Montgomery quinze para um. <\/i><\/span>” Se optarmos por prepar\u00e1-lo, devemos colocar em um copo misturador, cheio de gelo, uma gota de vermute. Mexa bem e adicione quinze partes de Gin. Despeje o <\/span> Bebida<\/a> (sem o gelo) no copo que hav\u00edamos mantido refrigerado.<\/span><\/p>

Falando em Martini, como podemos esquecer o Vesper Martini em “Cassino Royal<\/i>“, onde Ian Flaming faz James Bond pronunciar a famosa frase: “Shaken not stirred” (batido, n\u00e3o mexido).<\/i> A receita pede: tr\u00eas partes de Gordon, uma parte de vodca e meia parte de China Lillet.<\/p>

\"mar\"<\/p>

Se, em vez disso, decid\u00edssemos preparar um coquetel mais de ver\u00e3o, poder\u00edamos voltar nossas lembran\u00e7as para os romances de Truman Capote, como“Breakfast at Tiffany’s<\/i>” ou“In Cold Blood<\/i>“, onde aparece o Screwdriver t\u00e3o amado pelo autor. Alguns ingredientes frescos e definitivamente alco\u00f3licos: cinco centilitros de vodca e dez de suco de laranja. <\/p>

Se voc\u00ea prefere gim \u00e0 vodca, como Giosu\u00e8 Carducci, que at\u00e9 dedicou o poema“Gin and Junipers<\/i>” a ele, ent\u00e3o podemos seguir a receita de um excelente Gimlet diretamente do detetive Philip Marlow no romance“The Long Goodbye<\/i>“, de Raymond Chandler: “Um verdadeiro Gimlet \u00e9 metade gim e metade Rose’s Lime Juice (suco de lim\u00e3o e a\u00e7\u00facar n.d.a.). Nada mais <\/i>.”<\/p>

Mas cuidado, pois o gim \u00e9 bom e n\u00e3o \u00e9 como o Victory Gin que Orwell descreve em seu “1984”:“Era como \u00e1cido e, al\u00e9m disso, quando voc\u00ea o bebia, tinha a sensa\u00e7\u00e3o de estar sendo atingido na nuca”, embora, como o autor aponta mais tarde, o efeito final seja positivo: “… a sensa\u00e7\u00e3o de queima\u00e7\u00e3o no est\u00f4mago diminuiu e o mundo come\u00e7ou a parecer mais feliz<\/i>“.<\/i><\/p>

\"champanhe\"<\/p>

Se o calor do ver\u00e3o e o balan\u00e7o das ondas j\u00e1 nos deixaram pregui\u00e7osos e obnubilados, podemos recorrer a Charles Dickens e seu amado French 75: seis centilitros de champanhe, tr\u00eas de gim, um v\u00edrgula cinco de suco de lim\u00e3o fresco e uma colher de ch\u00e1 de a\u00e7\u00facar. Ou simplesmente pegue a garrafa de champanhe, encha uma ta\u00e7a e suba no conv\u00e9s para ver o sol desaparecer suavemente no mar, talvez sorrindo com a lembran\u00e7a da conversa paradoxal entre Geraldine e Antony em“The Beautiful and Damned”:<\/i> <\/p>

“Todos os dias voc\u00ea bebe alguma coisa e tem apenas vinte e cinco anos. Voc\u00ea n\u00e3o tem nenhuma ambi\u00e7\u00e3o?
Voc\u00ea n\u00e3o se pergunta como ser\u00e1 quando tiver quarenta anos?”
“Acredito sinceramente que n\u00e3o viverei tanto tempo.” <\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Seja navegando em dire\u00e7\u00e3o ao sol, talvez escondido entre as rochas p\u00e1lidas de uma ilha desconhecida, ou navegando lentamente entre enseadas superlotadas, qualquer momento pode ser o certo para colocar os copos no refrigerador e preparar os ingredientes para um bom coquetel. E quem sabe, enquanto esprememos o lim\u00e3o, podemos nos lembrar de Francis Scott […]<\/p>\n","protected":false},"author":42,"featured_media":84437,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mo_disable_npp":"","footnotes":""},"categories":[1659,1653],"tags":[4550,4551,4549],"class_list":["post-154134","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-estilo-de-vida","category-news-pt-br","tag-autor-pt-br","tag-coquetel","tag-viagens"],"yoast_head":"\nCoquet\u00e9is do autor a bordo - Yachting News<\/title>\n<meta name=\"description\" content=\"Seja velejando em dire\u00e7\u00e3o ao sol ou navegando lentamente entre enseadas superlotadas, qualquer momento pode ser o certo para um bom coquetel.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.yachtingnews.com\/pt-br\/coqueteis-do-autor-a-bordo\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coquet\u00e9is do autor a bordo - 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