{"id":13902,"date":"2017-12-31T12:40:44","date_gmt":"2017-12-31T09:40:44","guid":{"rendered":"http:\/\/lorenalupu.com\/blog\/?p=13902"},"modified":"2017-12-31T15:11:03","modified_gmt":"2017-12-31T12:11:03","slug":"touch-the-clocktail","status":"publish","type":"post","link":"https:\/\/lorenalupu.com\/blog\/touch-the-clocktail\/","title":{"rendered":"Touch the C(l)ocktail"},"content":{"rendered":"<p>Cum po\u0163i cl\u0103ti amintirea vechiului an \u015fi cum po\u0163i p\u0103\u015fi \u00een 2018, dac\u0103 nu cu un fine spirit? \u015ei fine spirit e o stare care se ob\u0163ine, dup\u0103 cum a\u0163i b\u0103nuit, cu fine spirits, adic\u0103 cu alcool de calitate, preparat cu talent. Am apelat \u00een acest sens la un adev\u0103rat profesionist, un bartender cu peste 15 ani de experien\u0163\u0103 \u015fi o persoan\u0103 absolut \u00eenc\u00e2nt\u0103toare, C\u0103lin Ioaniciu.<\/p>\n<p>C\u0103lin a \u00eenceput s\u0103 lucreze ca ajutor de barman \u00een 2000, prin diverse baruri din Cluj, motivat s\u0103 c\u00e2\u015ftige ceva bani \u00een plus &#8220;pentru cheltuielile enorme pe care orice student le are cu distrac\u0163ia.&#8221; \u00cen timp, \u015fi-a dat seama c\u0103 are o pasiune real\u0103 pentru aceast\u0103 meserie, \u015fi a \u00eenceput s\u0103 citeasc\u0103 diverse c\u0103r\u0163i de specialitate, s\u0103 acumuleze informa\u0163ie, respectiv s\u0103 lucreze \u00een locuri cu reputa\u0163ie, unde putea s\u0103 evolueze. Astfel, a bifat c\u00e2teva dintre cele mai cunoscute baruri din Cluj: Euphoria, Quartz, Obsession, Camino, Kharma, NOA, stabilindu-se de un an \u015fi jum\u0103tate la Chios, \u015fi a devenit barman, barman principal, consultant, ba chiar lector calificat pentru cursuri de barmani. Particip\u0103 cu regularitate la competi\u0163ii ale domeniului, \u015fi a c\u00e2\u015ftigat Barmaniada Mixologie 2012, Smirnoff Extraordinary Challenge 2012, Romania vs. Ungaria intre barmani 2013, Swizzle Master 2014, a fost finalist trei ani consecutiv la Diageo World Class Rom\u00e2mia, iar anul acesta, a \u00eenvins \u00een etapa Jameson a concursului na\u0163ional de mixologie Marathon Competition.<br \/>\nA fondat, al\u0103turi de \u015fase prieteni, Breasla Barmanilor, un grup dedicat oamenilor care iau \u00een serios profesia de barman \u015fi aspir\u0103 s\u0103 exceleze.<\/p>\n<p>Pe scurt, e un tip care \u015ftie s\u0103-\u0163i prepare ceva interesant de b\u0103ut \u015fi te poate \u00eenv\u0103\u0163a \u015fi pe tine c\u00e2teva dintre secretele acestei arte.<br \/>\n\u015ei ca s\u0103-i descoperi\u0163i personalitatea efervescent\u0103 \u015fi magnetic\u0103, v\u0103 voi da link la un spot cu care a participat la un concurs ini\u0163iat de Jamie Oliver&#8217;s Search for a Cocktail Star. Nu are el cel mai str\u0103lucit accent englezesc, dar compenseaz\u0103 cu gra\u0163ie \u015fi carism\u0103.<\/p>\n<div class=\"video-container\"><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"700\" height=\"394\" src=\"https:\/\/www.youtube.com\/embed\/7tXiL-cr8A8?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=en-US&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/div>\n<p>Av\u00e2nd \u00een vedere c\u0103 vine Revelionul, l-am invitat s\u0103 ne dea cinci idei de cocktail, \u00een func\u0163ie de tipologia din care facem parte. \u015ei C\u0103lin a acceptat provocarea.<\/p>\n<p><strong>COCKTAILUL HIPSTERULUI<\/strong><\/p>\n<p><strong>&#8217;75 Feedback:<\/strong> 40 ml. Gin, 20 ml. sirop de soc, 20 ml. suc de l\u0103m\u00e2ie, 5-6 frunze de ment\u0103, c\u00e2\u021biva stropi de single malt (whisky afumat), prosecco sau orice spumant brut.<\/p>\n<p>Preparare: Se pun toate ingredientele \u00eentr-un pahar de vin alb cu ghea\u021b\u0103 (se lovesc frunzele de ment\u0103 \u00een palm\u0103, s\u0103 fii sigur c\u0103 nu sunt urzici \ud83d\ude00 ), se amestec\u0103 u\u0219or \u0219i se savureaz\u0103 cu un z\u00e2mbet critic pe fa\u021b\u0103.<\/p>\n<p>Legat de povestea acestui cocktail, C\u0103lin explic\u0103: &#8220;L-am creat eu. Personal signature. Se bazeaz\u0103 pe un cocktail clasic, numit French 75, care con\u0163ine l\u0103m\u00e2ie, sirop de zah\u0103r, gin \u015fi \u015fampanie, \u00een combina\u0163ie cu vestitul Hugo, care are soc, ment\u0103, l\u0103m\u00e2ie \u015fi \u015fampanie sau prosecco.<br \/>\nVara, c\u00e2nd necondi\u0163ionat unul dintre preparatele r\u0103coritoare cerute este Hugo &#8211; care mi se pare un pic cam overrated &#8211; m-am ambi\u021bionat s\u0103 ofer ceva mai complex oaspe\u021bilor mei, dar \u00een egal\u0103 m\u0103sur\u0103 u\u0219or de acceptat \u0219i apreciat. Socul \u0219i menta merg la sigur, prosseco p\u0103streaz\u0103 o not\u0103 de &#8220;exquisite&#8221;, iar single malt-ul intrig\u0103 prin arom\u0103 \u0219i felul \u00een care leag\u0103 povestea.<br \/>\nPartea de Feedback vine ca enun\u021bare a frustr\u0103rii mele la adresa Hugo.&#8221;<br \/>\n\u00cen consecin\u0163\u0103, Feedback 75 e ideal pentru hipsteri, pentru c\u0103 acesta e mai &#8220;cunosc\u0103tor&#8221; dec\u00e2t \u0103ia care beau Hugo \u0219i mai &#8220;natural&#8221; dec\u00e2t preten\u021bio\u0219ii \u0103ia aristocra\u021bi care beau French 75. \ud83d\ude09<\/p>\n<p><strong>COCKTAILUL DIVEI PETRECERII<\/strong><\/p>\n<p><strong>Italian Gipsy:\u00a0<\/strong> 50 ml. Aperol, 100 ml. suc de portocale, aproximativ aceea\u0219i cantitate de \u015fampanie\/Prosecco.<\/p>\n<p>Preparare: Se pun toate ingredientele \u00eentr-un pahar de vin alb cu ghea\u021b\u0103, se amestec\u0103 gentil \u0219i se orneaz\u0103 cu o felie de portocal\u0103.<\/p>\n<p>Povestea cocktailului e precum urmeaz\u0103: &#8220;C\u00e2nd am suferit de creativitate \u015fi am pus-o \u00een aceea\u015fi propozi\u0163ie cu cocktail-urile, am urmat dou\u0103 chestiuni: s\u0103 g\u00e2ndesc pe dos fa\u0163\u0103 de a\u015ftept\u0103rile oaspetelui meu, \u015fi s\u0103 caut s\u0103-l intrig, s\u0103-i c\u00e2\u015ftig aten\u0163ia revolt\u00e2ndu-l oarecum.<br \/>\nAsta m\u0103 pune \u00een postura \u00een care, dac\u0103 am fost inspirat \u015fi &#8220;i-am citit gusturile&#8221;, s\u0103 \u00eemi acorde timp s\u0103-mi asculte \u015fi s\u0103-mi guste delirul, pentru ca la sf\u00e2r\u015fit s\u0103 m\u0103 bucur de aprecierea lui.<br \/>\nItalian Gipsy nu se abate de la asta.&#8221;<br \/>\nPe vremea c\u00e2nd Aperolul nu se g\u0103sea in Rom\u00e2nia, prin 2004, C\u0103lin a primit cadou c\u00e2teva sticle. L-a testat cu suc de portocale, dar nu a fost cucerit. Apoi a descoperit Aperol Spritz (Aperol, ap\u0103 mineral\u0103, \u015fampanie) \u015fi a decis s\u0103-l inoveze. A \u00eenlocuit apa mineral\u0103 din Spritz cu suc de portocale \u015fi l-a promovat cu un nume ini\u0163ial de Italian Juicy.<br \/>\n&#8220;L-am servit unei dive prea respectate. Reac\u0163ia ei a fost: Ce-i \u0163ig\u0103nia asta, c\u0103-mi place!?&#8221; \u00cen acest moment, numele combina\u0163iei a devenit Italian Gipsy.<br \/>\nDup\u0103 ce am terminat sticlele cadou, nu l-am mai preparat timp de vreo \u015fapte ani, p\u00e2n\u0103 c\u00e2nd a \u00eenceput s\u0103 fie importat \u015fi \u00een Rom\u00e2nia. Iar pe campaniile de promovare, a ap\u0103rut \u015fi b\u0103utura mea pe post de cocktail recomandat cu Aperol, cu numele dat de mine.<br \/>\nPentru un barman, asta-i &#8220;the ultimate&#8221; reu\u015fit\u0103.&#8221;<br \/>\nChiar dac\u0103 nu e creditat cu numele lui? \u00eentreb eu.<br \/>\n&#8220;Pove\u015ftile cu copyright nu ne preocup\u0103 pe noi.&#8221;<br \/>\nDe ce-l recomanzi divei petrecerii?<br \/>\n&#8220;Pentru c\u0103 numele a fost inspirat de reac\u0163ia unei dive autentice, iar inspira\u0163ia lui, Aperol Spritz, este apreciat\u0103 de divele cu nume \u015fi prenume. \ud83d\ude00 &#8221;<\/p>\n<p><strong>COCKTAILUL DAMEI LA DIET\u0102<\/strong><\/p>\n<p><strong>Chit Chat<\/strong>: 40 ml. Rom (recomand Havana 3), 20 ml. sirop de agave, 20 ml. suc de lime\/l\u0103m\u00e2ie, semin\u0163e de fenicul<\/p>\n<p>Preparare: Se pun toate ingredientele lichide \u00eentr-un shaker cu ghea\u0163\u0103 \u015fi se agit\u0103 grav de tot cam 20 de secunde. \u00cen lipsa\u00a0shaker-ului, este bun \u015fi un borcan etan\u015f de 500ml.\u00a0\ud83d\ude09<br \/>\nSe serve\u015fte \u00eentr-un &#8220;pahar martini&#8221; sau cup\u0103 &#8211; bine r\u0103cite (\u0163inute la frigider sau \u00een ghea\u0163\u0103). Jum\u0103tate din buza paharului se unge pe exterior cu siropul de agave \u015fi se presar\u0103 semin\u0163ele de fenicul m\u0103cinate, ideal pr\u0103jite pu\u0163in \u00een tigaie \u00eenainte, s\u0103 se macine mai u\u015for.<\/p>\n<p>Povestea cocktailului, \u00een cuvintele lui C\u0103lin: &#8220;Una dintre glumele noastre de interior preferate este:\u00a0indiferent de problem\u0103, alcoolul este totu\u015fi o solu\u0163ie, la propriu. Iar dac\u0103 greutatea este o problem\u0103, hai s\u0103 c\u0103ut\u0103m solu\u0163ia \u015fi la bar.<br \/>\nUn cocktail este un pretext pentru a sta la bar, un accesoriu pe o experien\u0163\u0103 mult mai complex\u0103, condi\u0163ionat\u0103 de socializare, vorb\u0103rie, small talk, de aici numele de Chit Chat.<br \/>\nRe\u0163eta este inspirat\u0103 din Daiquiri, cocktail-ul preferat al lui Ernest Hemingway. Omul era diabetic, nu avea voie cu zah\u0103r, a\u015fadar urma o diet\u0103. Daiquiri e preparat din\u00a0rom, sirop de zah\u0103r \u015fi suc de lime, iar Hemingway mai fenta si reducea cantitatea de zah\u0103r.<\/p>\n<p>\u00cen loc de zah\u0103r,\u00a0Chit Chat con\u0163ine sirop de agave, unul dintre cei mai aprecia\u0163i \u00eenlocuitori. Sucul de citric\u00a0este un furnizor de vitamina C \u015fi antioxidant recunoscut, iar feniculul\u00a0are propriet\u0103\u0163i antiinflamatorii \u015fi antimicrobiene, este un cunoscut remediu \u00een curele de sl\u0103bire, deoarece taie pofta de m\u00e2ncare \u015fi stimuleaz\u0103 metabolismul.&#8221;<br \/>\nIdeea cocktailului i-a venit vara trecut\u0103, c\u00e2nd \u015fi-a dorit s\u0103 creeze o alternativ\u0103 la Daiquiri, recomandat\u0103 al\u0103turi de un preparat culinar apreciat la Chios, unde lucra. A\u015fa a ap\u0103rut fr\u0103\u0163ia dintre\u00a0Chit-Chat \u015fi Risotto cu sparanghel \u015fi trufe.\u00a0 &#8220;Chit-Chat, ca \u015fi food pairing-ul, sunt printre pu\u0163inele pe care le-am p\u0103strat \u015fi \u00een meniul de iarn\u0103.&#8221;<\/p>\n<p><strong>COCKTAILUL OMULUI CU BUGET LIMITAT\u00a0<\/strong><\/p>\n<p><strong>Tzofy:<\/strong>\u00a0 40 ml. Jagermeister, 20 ml. Disaronno, 20 ml. suc de l\u0103m\u00e2ie, 100 ml. suc de cranberry.<\/p>\n<p>Preparare: Se agit\u0103 grav timp de 20 de secunde toate ingredientele \u00eentr-un shaker cu ghea\u0163\u0103\u00a0 &#8211; sau borcan etan\u015f de 500 ml. &#8211; \u015fi se toarn\u0103 \u00eentr-un pahar &#8220;sond\u0103&#8221; peste ghea\u0163\u0103. Se orneaz\u0103 cu o felie de l\u0103m\u00e2ie sau lime.<\/p>\n<p>Cum a ap\u0103rut acest cocktail: &#8220;B\u0103utura asta am conceput-o \u00eentr-o sear\u0103 de party, \u00een care un t\u00e2n\u0103r vroia s\u0103 se turmenteze din Jager cu cola \u015fi Jager cu cranberry stinse cu c\u00e2te un shot de Jager. L-am provocat s\u0103 m\u0103 lase s\u0103 \u00eei prepar ceva care sigur o s\u0103-i plac\u0103 muuult mai mult \u015fi o s\u0103-\u015fi aminteasc\u0103 de mine.\u00a0Ideea este c\u0103 \u00een postura de barman ai \u015fi responsabilitatea celui care consum\u0103 alcoolul servit\/preparat de tine. Dac\u0103 el \u015fi-a propus s\u0103 se \u00eembete, tu trebuie s\u0103 \u015ftii cum, cu ce \u015fi \u00een c\u00e2t timp o va face. Noi \u00een\u0163elegem s\u0103 nu te l\u0103s\u0103m s\u0103 intri \u00een belele dac\u0103 te-ai \u00eemb\u0103tat, s\u0103 te bucuri dac\u0103 \u0163i-ai f\u0103cut prieteni, nu du\u015fmani, \u00een tot acest timp,\u00a0s\u0103 cheltuie\u015fti pentru asta la noi \u00een bar, \u00eens\u0103 s\u0103 fim corec\u0163i cu tine \u015fi s\u0103 nu \u00ee\u0163i lu\u0103m banii cu orice pre\u0163.&#8221;<br \/>\nDup\u0103 ce i-am urat lui C\u0103lin s\u0103-\u015fi conving\u0103 c\u00e2t mai mul\u0163i colegi s\u0103 \u00eembr\u0103\u0163i\u015feze aceast\u0103 mentalitate, a continuat povestea. &#8220;Dac\u0103 omul\u00a0\u00a0ar fi b\u0103ut patru Jager cu suc de Cranberry \u015fi 4 shot-uri de Jager, era muci \u00een mai pu\u0163in de o or\u0103. A\u015fa c\u0103 am c\u0103utat s\u0103-l conving s\u0103 se bucure de ceva mai pu\u0163in periculos, care s\u0103-l aduca \u00een starea de euforie \u00een dou\u0103-trei ore, iar \u00eentre timp s\u0103 se bucure de petrecere, \u015fi poate avea \u015fi noroc la a\u015fternut.<br \/>\n\u015ei dup\u0103 ce a tot b\u0103ut combina\u0163ia respectiv\u0103, inclusiv la shoturi, omul m-a \u00eentrebat cum \u00eei zice, s-o recomande \u015fi la al\u0163ii. N-avea nume, o inventasem atunci. L-am \u00eentrebat pe om cum \u00eel cheam\u0103. &#8220;Prietenii \u00eemi zic\u00a0Tzofy&#8221;. No! a\u015fa s\u0103 \u00eei zic\u0103 la cocktail!&#8221;<\/p>\n<p>De ce e b\u0103utura celor cu buget limitat? Dac\u0103 o face\u0163i acas\u0103, e cel mai ieftin cocktail. Din acelea\u015fi motive, costul \u00een club e la nivelul unei simple Vodka Cola. \u015ei se poate bea \u015fi la shot: din re\u0163eta pentru un pahar, ies cinci shoturi, adic\u0103 mai beau patru oameni &#8220;o gur\u0103 de distrac\u0163ie&#8221; cu aceia\u015fi bani.<\/p>\n<p>\u015ei, pentru o \u00eencheiere apoteotic\u0103, i-am cerut lui C\u0103lin<\/p>\n<p>&nbsp;<\/p>\n<p><strong>COCKTAILUL GURMANDULUI.\u00a0<\/strong><\/p>\n<p><strong>Irish Rebellion: <\/strong>50 ml.\u00a0Jameson Caskmates, 30 ml. Ramazzotti Amaro, 30 ml. Lillet Blanc, 30 ml. bere Indian Pale Ale, 20 ml. Monin Salted Caramel, nuc\u015foar\u0103 pr\u0103jit\u0103 \u015fi m\u0103cinat\u0103.<\/p>\n<p>Preparare: Se agit\u0103 grav timp de 20 de secunde toate ingredientele lichide \u00een shaker cu ghea\u0163\u0103 (sau deja cunoscutul borcan cu capac etan\u015f :D)<br \/>\nse strecoar\u0103 \u00eentr-un &#8220;pahar martini&#8221; sau cup\u0103, r\u0103cite \u00eenainte. Se presar\u0103 nuc\u015foara peste b\u0103utura prin pahar. Pres\u0103rarea prin tehnica Salt Bae e op\u0163ional\u0103, dar de efect. \ud83d\ude00<\/p>\n<p>Acesta, e, de altfel, cocktailul cu care C\u0103lin a c\u00e2\u015ftigat \u00een aceast\u0103 toamn\u0103 etapa Jameson a concursului de mixologie Marathon Competition, iar premiul const\u0103 \u00eentr-o c\u0103l\u0103torie profesional\u0103 la Middleton, \u00een Cork, Irlanda &#8211; la anul.<\/p>\n<p>&#8220;Sunt \u00eendr\u0103gostit de cultura irlandez\u0103 \u015fi \u00eemi place maxim felul lor de a fi, sincer, deschis, prietenos. Fac ce vor cu condi\u0163ia s\u0103 nu-l deranjeze pe altul, da&#8217; \u015fi c\u00e2nd altul \u00eei deranjeaz\u0103 pe ei&#8230;\u00a0 Cam ca maramure\u015fenii no\u015ftri. De-aia i-am zis Irish Rebellion. Motto-ul Jameson Irish Whiskey este &#8220;sine metu&#8221; , adica f\u0103r\u0103 fric\u0103!<\/p>\n<p>Provocarea concursului a fost conceperea unei re\u0163ete care s\u0103 traduc\u0103 \u00een pahar spiritul irlandez, iar barmanii se \u00eenscriau propun\u00e2ndu-\u015fi re\u0163eta pe o platform\u0103 online. Din cam o sut\u0103 de participan\u0163i, \u00een jur de 15 s-au confruntat \u00een etapa live, preg\u0103tind contra cronometru cocktailuri celebre, iar ultimii patru, \u00een etapa a doua a finalei, au preparat b\u0103utura propus\u0103. C\u0103lin a fost \u00eenving\u0103torul.<\/p>\n<p>&#8220;Re\u0163eta acestui cocktail a fost inspirat\u0103 de aceea a pr\u0103jiturelelor cu caramel s\u0103rat \u015fi chocolate chips, pentru c\u0103 nici o mas\u0103 copioas\u0103 nu e complet\u0103 f\u0103r\u0103 desert. Gustul e dat de Ramazzotti, care e un digestiv, de Lillet, care e o bomb\u0103 de arome herbale, de caramel, sare \u015fi nuc\u015foar\u0103, care sunt poten\u0163iatori de arome \u015fi mirodenii.<br \/>\nIndian Pale Ale e o bere dulce acri\u015foar\u0103 de culoare ar\u0103mie, foarte apreciat\u0103 de irlandezi \u00een combina\u0163ie cu un shot de whiskey.<br \/>\nRezultatul e\u00a0o combina\u0163ie dulce, s\u0103rat\u0103, acri\u015foar\u0103, condimentat\u0103, extrem de \u00eemb\u0103t\u0103toare, care-\u0163i d\u0103 curaj s\u0103 mai ceri una.\u00a0\ud83d\ude09&#8221;<\/p>\n<p>Pe C\u0103lin Ioaniciu \u00eel g\u0103si\u0163i online pe Facebook,<a href=\"https:\/\/www.facebook.com\/calin.ioaniciu\"> aici<\/a>, iar offline \u00een Chios Social Lounge, Cluj Napoca.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cum po\u0163i cl\u0103ti amintirea vechiului an \u015fi cum po\u0163i p\u0103\u015fi \u00een 2018, dac\u0103 nu cu un fine spirit? \u015ei fine spirit e o stare&#46;&#46;&#46;<\/p>\n","protected":false},"author":2,"featured_media":13903,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-13902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spicy"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/lorenalupu.com\/blog\/wp-content\/uploads\/2017\/12\/jameson.jpg?fit=1920%2C1280&ssl=1","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/posts\/13902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/comments?post=13902"}],"version-history":[{"count":12,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/posts\/13902\/revisions"}],"predecessor-version":[{"id":13915,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/posts\/13902\/revisions\/13915"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/media\/13903"}],"wp:attachment":[{"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/media?parent=13902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/categories?post=13902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lorenalupu.com\/blog\/wp-json\/wp\/v2\/tags?post=13902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}