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what do professionals advise to prepare for a cocktail party
in order to mix cocktails correctly at a party, professionals advise calculating the "consumption rate" according to the formula of 3 different cocktails per person. After all, the purpose of such parties is not to get drunk collectively, but to savor cocktails by the sip, enjoying the nuances of taste. In addition to mixes with degrees, prepare a couple of non-alcoholic cocktails - among the guests there will definitely be those who drive, or avoid alcohol for other reasons. And they don't want to be bored with a glass of water all evening. As they say, "there is no such thing as a lot of ice." Most often, newcomers come across this - it seems that they have thought through all the details and checked the shopping list twenty times, but forgot about the ice. But in fact, ice in cocktails is one of the most important ingredients. It is more rational to prepare two portions of ice. The first is the ice that you will put in drinks, we freeze from drinking water in special molds (you can, of course, as a character of the "Basic Instinct" wield a carving knife and chop off pieces from a whole piece, but this is unsafe and requires more time, so guests risk getting bored waiting for a cocktail). The second portion of ice is "technical", the one in which bottles and dishes will be cooled. Ice should be at least three times more than food ice, and you can safely use tap water for its preparation - it still won't get into the glass.