{"version":"1.0","provider_name":"Portal Tela (STAGING)","provider_url":"http:\/\/18.210.195.80","author_name":"Telinha","author_url":"http:\/\/18.210.195.80\/por\/438220146359\/","title":"Bares de hotel transformaram a coquetelaria","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"2uU63jI4tD\"><a href=\"http:\/\/18.210.195.80\/gastronomia\/2026\/02\/13\/bares-de-hotel-transformaram-a-coquetelaria\/\">Bares de hotel transformaram a coquetelaria<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"http:\/\/18.210.195.80\/gastronomia\/2026\/02\/13\/bares-de-hotel-transformaram-a-coquetelaria\/embed\/#?secret=2uU63jI4tD\" width=\"600\" height=\"338\" title=\"&#8220;Bares de hotel transformaram a coquetelaria&#8221; &#8212; Portal Tela (STAGING)\" data-secret=\"2uU63jI4tD\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=http:\/\/18.210.195.80\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"http:\/\/18.210.195.80\/s.7ew10tin\/2026\/02\/bar-de-hotel.jpg","thumbnail_width":796,"thumbnail_height":448,"description":"A transforma\u00e7\u00e3o da coquetelaria come\u00e7ou quando, no fim do s\u00e9culo XVIII e in\u00edcio do XIX, hot\u00e9is de elite passaram a promover bares dentro de ambientes elegantes, tornando-os espa\u00e7os de encontro e conviv\u00eancia. O bar de hotel passou a representar a casa, com bartenders ganhando postura, m\u00e9todo e repert\u00f3rio, al\u00e9m da cria\u00e7\u00e3o de cl\u00e1ssicos e do conceito de balc\u00e3o como espa\u00e7o social. Exemplos hist\u00f3ricos incluem Ada Coleman, no American Bar do Hotel Savoy, em Londres, e o Bar Hemingway no Ritz, em Paris, ambos valorizando servi\u00e7o cuidadoso e experi\u00eancia al\u00e9m da receita. Nos Estados Unidos, o The Sazerac Bar, no Roosevelt Hotel, consolidou o padr\u00e3o do coquetel Sazerac; em Singapura, o Long Bar do Raffles tornou o Singapore Sling um s\u00edmbolo do espa\u00e7o. Atualmente, bares de hotel aparecem entre os melhores do mundo \u2014 sete dos cinquenta melhores ficam em hot\u00e9is \u2014 com destaque para o Connaught Bar em Londres e o Fasano S\u00e3o Paulo, refor\u00e7ando que o ambiente \u00e9 parte essencial da experi\u00eancia."}