Відео

we transport ice ourselves, or order for delivery thru our vendors. We keep our ice in coolers. Most cost-effective would be to get an ice machine and produce your own ice of course. But typically that requires a certain space and draining at your facility.

Thank you for your Insights@@flair_projectsb

Glad we could help!

The best way to make a foam is to create the mixture (cocktail) first. For best results, we measure 12oz of whatever the mixture is and 4oz of egghwhites. Charge twice. I hope this helps!

We had a carpenter custom make it for us.

Freezer!

Thank you, Andrey. There are few reasons for fat washing. One is to introduce flavors to the spirits that you wouldn't otherwise be able to infuse without compromising the sugar and alcohol ratios. For example, if you infused bourbon with unsweetened coconut shards, that wouldn't really do much, and if you use sweetened shaved coconut, it will introduce too much sugar into the bourbon. NO BUENO. Bacon, duck fat, butters, same things! Also, fat washing changes the overall texture of the spirit, which if done right, is intrumental for the overall experience when you take a sip of a cocktail. Like old fashioined for example. I hope this helps!

@@flair_projectsbThanks =)

Thank you @Jojo

To be honest we have no tried this and I will be curios to find out. However, I highly doubt that this particular style is foam is flammable. Maybe if there is a high-proof spirit in it, but even then I think with ingredients like juice and eggwhite, the foam will not ignite. But worth experimenting with it.

Here are a few touble shootings solutions: 1. Did you have enough citrus/juices? Make sure the mixture you put in has more than just booze. Sometime, depending on the ingredients, you may have to tweak your mixture until you get it right! 2. How much liquid did you pour into the canister - 16 oz if the perfect amount 3. Sometimes it may take 2, ever 3 charges to make the foam extra stable. 4. Lastly, you simply may have a faulty canister. Unlikely, but it happens :( Try these and let me know if you have any issues. Feel free to send us the exact mixture you are putting in.

Thank you, Lynn!

If you keep it cold all the time, it should be good for 3-4 days, even a week, but I'd try to use it faster than a week for best results!

send us an email at info@flairprojectsb.com and we'll take it from there :)

@@flair_projectsbyou guys mind a bartender from another country? Outside USA?

Not at all@@belle3055. Please send us an e-mail to info@flairprojectsb.com and we can take it from there!

lol there's always a comment like this and I gotta wonder what videos yall are watching 😂

Thanks Ali :) Good contribution to the UA-cam world...

@@flair_projectsb yes, thank you. As a Banquet Director who worked in numerous luxury resorts around the world your top front bar set up is a joke. Did you ever heard of FRUIT TRAY? Using glasses for fresh cut fruit......what a joke. Just look at that top bar.....2:06 minute. Overcrowded and ridiculous. Using branded Belvedere bar mats and serving Tito's Vodka. Amateurs

​@@alimali5909you need a hug.

No, you always order a lot of glassware for events so you don't wash it.

www.amazon.com/Whipped-Cream-Dispenser-Stainless-Steel/dp/B01DZ2HZ2U/ref=sr_1_15?keywords=whipped+cream+dispenser&qid=1644862361&sprefix=whipped+cream+%2Caps%2C156&sr=8-15

Are you asking how much we are charging? That would depend on the event, the client, the city we are working at and the day of the week/time of the year.

@@flair_projectsb no, I’m just wondering for this specific party in the video how much it would cost

I think you can get up to 20 servings per batch.

We had a carpenter make it for us. Thank you for the kind words btw

@@ivopeshev2867 Nice job guys, keep sharing all about bar, goodluck

n2o

@@ander5on118 Right! Typo, not nitrous dioxide.

Rude plp don't waste your time typping that shit come on

@Simply Maplee true though

If you insist :) Where is your pro video - we want to learn from the best?

Hi Dennise, permits will vary greatly from State to state - we are in California and you need a mobile liquor license to sell (not serve) alcohol. You don't nesseceraly have to have liquor license to serve alcohol but you are most likely going to need one if you are providing the alcohol. Other than that, you can also check with your city building regarding business license and catering permits. If you want to learn a bit more I am teaching a couple of course. This one is FREE if you like to check it out - cocktailboss.catermycocktail.com. I hope this helps

Forgot to mention, my name is Ivo and I am the owner of Flair Project. I sent you the earlier reply via my other account :)

depends of the glass size. We typically make the foam to top of another cocktail in a coupe glass and it typically yields around 20 toppers. SO I want to say you can probably get around 10 cocktails (but I am speculating)