{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"HUNGRY.","title":"Espresso: Inside Michelin-Starred Kol's WILDLY Creative Drinks Menu","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/33e2fc93\"></iframe>","width":"100%","height":180,"duration":480,"description":"Most restaurants treat drinks as an afterthought.\nSantiago Lastra doesn’t.\nIn this clip, the Michelin-starred chef behind KOL explains how learning about wine, mezcal, cocktails, bitterness, aroma, and balance fundamentally changed the way he cooks food — and why some alcohol feels clean while other drinks leave you angry, anxious, or wrecked the next day.\nFrom mezcal’s natural production to why heating food kills aroma, this is a masterclass in flavour thinking, not recipes.\n Full episode here! 👉🏻 https://youtu.be/f-pMQy1n0So\n===============\n🍸 ON THE MENU\n===============\n😡 Why vodka makes you feel bad (and mezcal doesn’t)\n🍋 How bartenders think about flavour differently to chefs\n👃 Aroma vs taste — and why most chefs get it wrong\n🔥 Why heating food destroys flavour\n🧪 What cocktails taught Santiago about sauces and condiments\n🌍 How low-intervention wine changed KOL’s philosophy","thumbnail_url":"https://img.transistorcdn.com/gxmV4UzMdxQXxd72h-fgEanMz6IG37j1u683zTmU0ac/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS85ZGI4/Y2FkNjcwNmEwMDNm/YWUwOTcyZTM0YzYw/YWU3My5qcGVn.webp","thumbnail_width":300,"thumbnail_height":300}