Bubble Drink

24 01 2011

Long time back before softdrink & other carbonation drink invented, water was remaining only tasteless, plain and boring liquid. If we’re still drink the water because human body need liquid to survive. And it take time, experiment, innovation when the coloring agent and flavoring agent get involved in the drink.

For many years, pharmacists were the driving force behind the refinement of soft drinks and many of the flavours and combinations. And while no miracle cures developed, some very interesting flavours and tastes were discovered. Ginger ale, root beer, lemon and strawberry were among the most popular of the early flavours.
The manufacturing of soft drinks began in the 1830’s in America. However, the evolution of soft drinks took place over a much longer time period. The fascination began with effervescent mineral waters which have been popular for thousands of years.

Today refreshment is literally right around the corner. Inventors of soft drinks spread their products across America by opening a few strategically placed bottling facilities through franchise agreements. Eventually it became clear that supplying a growing nation’s thirst for soft drinks would require more than a few additional bottling plants. New, modern machinery turned out uniform products and significantly increased the production of soft drinks. New, automated machinery was developed, making the soft drink industry more efficient and productive. The industrial age was in full swing, America’s population was exploding and soft drink demand was booming. New, modern machinery turned out uniform products and significantly increased the production of soft drinks.

Soft drink production begins with the creation of flavoured syrup using a closely-guarded company recipe. The syrup is mixed with purified water and then carbonated by adding carbon dioxide gas under pressure. This carbonation creates the effect that gives soft drinks a refreshing taste. A series of filtration systems produces the super-purified water that is fresh, clean and clear. Soft drink production starts with a pure source of water. Soft drink companies have kept pace with the nation’s endless thirst for refreshment. While many things have changed throughout the years, soft drinks continue to be a beverage of choice.

They are a simple refreshment beverage that make no nutritional claims, but that also are not linked to any health problems as part of a balanced diet.

Soft drinks & Side effect to the body

Soft drinks have been part of the American landscape for more than a century. They are a simple refreshment beverage that make no nutritional claims, but that also are not linked to any health problems as part of a balanced diet.

A growing body of scientific evidence by governmental and academic researchers, looking specifically at soft drink consumption, shows there is no connection between soft drink consumption and health problems, including obesity, tooth decay and bone health. A research conducted by the Georgetown University Center for Food & Nutrition Policy shows that soft drinks are not linked to obesity in children, calcium displacement, poor eating habits or a lack of physical activity. The research showed that there was no correlation between regular soft drink consumption and Body Mass Index, a key measure of weight.

A growing body of scientific evidence shows that neither the phosphoric acid nor caffeine contained is some soft drinks adversely affect bone health. A recent study showed that soft drinks do not cause increased cavities in people under the age of 25.

By Tarjoe,
January 24,2011


Funny Liquid Exploration

10 03 2010

Today, we know better, and we drink better. Scattered across almost any sizeable city you can find countless Pub or bar options which will accurately reflect the drink traditions from far off countries and cultures. Better yet, we can find specialized and unique bar that thoroughly embrace the well crafted classic drink, and then build off of them to create richly inspired creations that present the best of the old as well as the new. The bartender that are evolving our beverages in the bar have spent long years studying and exploring the liquid sensation and the secret behind.. We learn to the fiber of their being what makes these flavoring & coloring agent work, and then they blend them together in a well-balanced form that can often make it difficult to identify any individual source of inspiration.
A cocktail is a style of mixed drink. Originally a mixture of distilled spirits, sugar, water, and bitters, the word has gradually come to mean almost any mixed drink containing alcohol. A cocktail today usually contains one or more types of liquor and flavorings and one or more liqueurs, fruit juices, sugar, honey, water, ice, soda, milk, cream, herbs, bitters, etc.
Until the 1970s, cocktails were made predominantly with gin, whiskey or rum, and less commonly vodka. From the 1970s on, the popularity of vodka increased dramatically, and by the 1980s it was the predominant base for mixed drinks. Many cocktails traditionally made with gin, such as the gimlet, or the martini, may now be served by default with vodka.

A cocktail’s life is much longer when it is able to adapt itself to tastes’ exploration and this vital force lies in the composition of its formula. At the origin of drinks’ changes there are many factors: the shifting of the consumers’ tastes; the marketing strategies of the production companies; the evolution of the techniques in producing the spirits themselves; the preparation techniques; the evolution of the glasses and of the technical tools.
At the beginning of mixology there was the need to render the spirits of the time more pleasant to the palate. They had a raw and “tough” taste because of the distillation processes that weren’t able to divide the noble part of the product from the alcoholic and methylic remains, often toxic and always not pleasant, that were cause of serious damage to the health.
Today we can say that a cocktail is good because it is composed with ingredients that are already good, and that, mixed together in a certain way, create something even better; but we have to say that cocktails were born to make drinkable what maybe was not.
It is also because of this reason that many classic recipes have substantially changed in their alcoholic base. This way they have had the chance to arise again on the market successfully and they have become new classics even if maintaining the appeal of the great mixed drinking tradition.
Vodka is the most consumed distillate in Western countries, the most used in the mixed drinking and the most consumed on a global scale, barring certain rice distillates drunk in the East, which are consumed only on a local scale. Vodka has created a real revolution in the mixed drinking. New Martini drinkers ask more and more for a Vodka martini cocktail, often specifying the preferred brand and often on the rocks.

Cool Experiments
One of the new born recipes that is already a classic is the Cosmopolitan, and it has already many variations. The actual recipe refers to marketing figures given by Absolut Citron and it appeared on American menus at the beginning of the eighties. The base of the recipe was the Harpoon, a drink that the company Ocean Spray Cranberry Juice promoted in its brochures between 1956 and 1970, and it was made of vodka, cranberry and lime.
Today this drink is known as Cape Codder.
Dale De Groof, the American bartender, added some Cointreau and flamed an orange peel: the Cosmopolitan was born.
Even the Cuba Libre is living a particular moment. Born from the union of Daiquiri (rum, sugar and lime) and Coca Cola, it spread in many countries as the simple union of rum and coke. Somebody used to add some drops of Angostura, while the notable variation of today is the presence of aged rums. It’s the preparation techniques that are giving to this cocktail a strong renewal.
Today we talk about Shaking Cuba Libre, when a shaken Daiquiri is poured into a tumbler full of ice and Coca Cola. But the latest trend is to prepare the Cuba Libre as a “pounded”, preparing the Daiquiri into the glass and then topping it up with coke.
In the great Margaritas’ family, the mandarin version with Gold Tequila prepared at New York’s Grace Bar, is really worth a try. And it is only one of the many fruited Margaritas very popular today

Back to Basic
I see today’s drinker as being far too willing to accept the marketing propaganda presented by many of the liqueur and spirit producers. Playing the role of iceberg lettuce, with its bland and flavorless addition to the diet, we have Vodka, which through the wonders of modern marketing has countless drinkers energetically debating one brand over another, when in truth they can rarely detect the differences when used in a cocktail. Hot and trendy new cocktails pop onto the scene and are quickly spread around not based on their culinary quality, but due to their perceived status because what singer or movie star was seen drinking one. And just as canned food destroyed many recipes through the appeal of its cheaper price and broader availability, we find many people growing accustomed to inferior versions of classic cocktails because they are made with little concern for using quality ingredients or methods.
While all of this might sound a little bleak, there is hope on the horizon. In the midst of such atrocities as the Apple Martini, or Red Bull and Vodka, we see that some of the trendy directions that some drinkers are heading in are starting to look to foreign classics for inspiration. The Mojito, a classic Cuban drink from the early 1900’s has already been going gangbusters for a couple years now. The Caipirinha, a simple and long time Brazilian staple, is just now starting to gather a firm following. The danger of course for how these, and other internationally inspired drinks might aid in our cocktail evolution is firmly based on the quality and dedication provided to their preparation. Already I see bars skipping the use of fresh mint and limes in the Mojito and opting instead to use mint flavored limeade, and with Cachaça sometimes being difficult to find, many bars will just substitute vodka, even when white rum would be a more appropriate replacement..

By Tarjoe,
March 10,2010
Courtesy Picture:Artofdrink

Secret Behind Every Success of Cocktails

28 11 2009

It’s not difficult to make cocktails! The range of cocktails is so huge that almost every bar can benefit from offering a well-chosen cocktail selection. We can see each and every bar offering different & their very own cocktail of the day! Whether we have a rock ‘n’ roll party bar or a stylish destination cocktail lounge, a fine dining bar or simply a pub where we’d like to offer added value to our regulars. Whether we are looking to finally start offering cocktails for the first time. Yes!…creativity and smart bartender is the key.To make it as easy as possible for us to start making and selling cocktails.

The reasons for making cocktails are quite compelling:
1. Guests are more likely to return because our bar serves a wicked Mojito than because they can get a run-of-the-mill whisky-coke.
2. Well-made cocktails inspire regular and generous tips.
3. We broaden our customer base.
4. We get a higher check average per guest by selling cocktails.
5. People are increasingly more demanding. They expect a good bar to offer cocktails.
By working efficiently and with trained staff, we can keep customers happy with premium drinks, while increasing our bar profits!

Chances are, we’ve got most of the materials we need lying around the bar. Now all we’ve got to do is start putting them to good use. Making cocktails is by no means difficult, making good cocktails requires attention to detail and doesn’t have to require exotic barware. The basic principles learned by making the simple mixture of sweet, tart, and liquor to make a balanced cocktail is the core to being a good bartender.If we are not successfully making and selling cocktails in our bar,below are the points we can go thru:

Bartender with their “freaky finger” is the man behind good or bad cocktails. They’re the person who fully responsible for the quality of the cocktails which’s dispensed from the bar.Presentation, taste, quantity and consistency.
Unless a guest requests it otherwise, always make the standard drinks on the list according to the house recipes. If Cosmopolitan is on the list, the guest must be able to get exactly the same drink from Joe on Tuesday night as Tom on Saturday night. If we want be creative and make a drink off the list, make sure we tell the guest what’s in it, otherwise they’ll come in on our day off and get a blank look from our colleague John when they order our special Tropical Punch. And if we want to make a drink we’ve read or heard about, don’t change the name or recipe – guests are confused enough about cocktails as it is! If we do change the ingredients, then change the name as well, otherwise you run the risk of creating a “This isn’t a Daiquiri…” situation!

With ingredients, quality works. Freshly squeezed juices, especially lemon, lime and orange. Good quality cocktail liquors & liqueurs. These days, what with drink-driving laws, health concerns and rising prices, people are determined to enjoy the few drinks that they can have, and that means making each cocktail well. The days of guzzling bland drinks are (thankfully!) over: guests want a great drinks.

Some people said”What’s meaning of the name”but for myself, I don’t agree with it! There were story behind..or there’re reason before we give the name for our own cocktails. The cocktails name can be inspired by ingredients,Place, Time ( season) or Storiea behind it…One thing to remember,words can have many different definitions and they can be taken out of context at times.

Smart bartender will not create frozen drink to welcome the upcoming winter!

Our customer sense of taste is the judge when it come to the final conclusion.One’s we see our customers happy with beautiful, delicious, well-made cocktails. Means we’ve success in creating new cocktail.There’s not one way to make a particular drink: cocktail recipes are not religious commandments carved in stone. This is a good thing, since cocktails – like food – should be adapted to the needs and wants of the particular person ordering.
Most people are quite comfortable with asking for a salad with or without dressing, and their steak cooked in a particular way; we learn about food from the meals prepared at home, and from our parents taking us out to restaurants. However, many young people leave home having learned very little, or nothing, about alcoholic drinks. They fumble their way around the world of alcohol, making ill-informed decisions based on vague assumptions.
When guests order drinks, try to take the time to ask them how they’d like them, and tell them how they are normally made at our bar. This demonstrates to them that they are dealing with a pro and prevents the situation where someone sends back a drink, or says “I ordered a daiquiri but this isn’t a daiquiri…”

Promotion it a must! How our customer will buy our cocktail if don’t promote it. Put it as Cocktail of the day.. or we can put as welcome drink!
The market for cocktails is growing, and with it are growing opportunities for bar owners and managers who can effectively tap into this lucrative market. And best of all, it doesn’t take a huge investment to keep your customers happy with beautiful, delicious, well-made cocktails. Just promote it

By Tarjoe,
November 28, 2009

Create your Best Cocktail

2 09 2009

Classic or Fancy?

Classic or Fancy?

In this session we gonna try to make our very own cocktail, as a bartender, we must above all know how to exploit and at the same time increase the value of every single ingredient, following some simple rules that allow to create concoctions that are almost universally appreciated. There’s no such thing as a perfect cocktail for everyone. But there are few things more pleasing than creating a drink that is elegant, tasty and plays to the strengths of it’s ingredients without being overloaded with dumb garnishes or unnecessary components. In top-level mixology, creating great drinks with just a few carefully-selected ingredients is the greatest challenge. Sophistication has nothing to do with the number of ingredients. Some of the hardest drinks to make consistently are those with the least number of ingredients, like the martini and daiquiri. Why? Well, if we make a 7-ingredients drink like a Long Island, misjudging one or two ingredients will likely go unnoticed. Misjudging one ingredient in a 2-ingredients drink like the martini, or the 3-ingredients daiquiri, can be disastrous.
When evaluating a cocktail, we must consider three factors: taste, smell and presentation. The perfect cocktail is the one that has a sublime flavour, an inviting fragrance and is eye-appealing.

The appearance of the cocktail is very important and any experienced bartender knows that an accurate presentation of the drink is what attracts all drinkers: imagination is often an important factor, and an eye-appealing drink makes the drinker imagine that the glass content will be as pleasant as it appears. The glass shape, the ingredients’ color and the garnishes contribute to the final result.

2. Smell
Not all of us like the same kind of flavours, and while some people likes dry, strong flavoured drinks, many other prefere delicate aromas and sweet ingredients. There are 32 primary aromas that may be detected.Moreover some of the ingredients used in many cocktails have very strong flavours that are not particularly pleasant for most people if tasted separately, while the same ingredients can be widely appreciated when combined with other elements.

3. Taste
Nowadays, the options available to bartenders are legion, but you have to know what ingredients work best with each drink. There are five main kinds of flavours and therefore four main categories of ingredients:
– Sweet: many liqueurs with low alcohol content taste sweet, like most fruit juices or pulp, syrups, honey and of course sugar.

– Sour: all citrus fruits can add a sour note to your concoctions, from lemon to orange or lime.

– Bitter: many herbs extracts and liqueurs are often used to add a bitter flavour to a cocktail, as well as liqueurs like Campari,or straight to any other bitter:Angostura, Ramazotti, Jagermeister,etc.

– Spicy: tabasco and ginger are the main elements of these category, but many other spices can be used, like:Chilli,peppers,etc.

Not every drink we create will be popular and be liked by our guest but each new drink we create, successful or not, will teach us something useful to use in the next drink you create. Am I right?

Mixology class

Mixology class

By Tarjoe,
September 02, 2009

Dirgahayu Indonesiaku

17 08 2009

Ricky & Daniel

Ricky & Daniel

Luar biasa sekali & sungguh pemandangan yang menakjubkan dan mungkin juga suatu kebetulan kalo malam itu waktu menunjukkan 23.30 waktu Dubai atau sekitar 30 menit menjelang 17 agustus 2009 ketika lagu kebangsaan sekaligus kebanggaan kita “Indonesia raya” sudah lebih dahulu menggema disegenap penjuru Chi Club, The Lodge Dubai. Dengan disaksikan sekitar 1500 bartender seantero Dubai dan Abudhabi itu, ketika dewan juri dari World flair Assosiation menobatkan Ricky, bartender Buddha Bar asal Indonesia sebagai Pemenang Skyy Flair Global Challenge 2009 malam itu dan berhak mewakili Middle East untuk melaju ke babak final di Shanghai China bulan Oktober mendatang. Sontak gemuruh memenuhi seantero night club tersebut. Dan semua pengunjung, baik itu dari kewarga negaraan lain ataupun Indonesia kelihatan sekali setuju kalo Ricky dinobatkan sebagai jawara.

Turn your Dry & Boring Bar to the Live & Cool Bar

10 08 2009

Probably there are hundred bar in the town, with cool and chic design but to be honest only few of them giving us really outstanding service and warm atmosphere and the rest only dispencer bar! What a pity..So where do we have to blame?

Managing a bar is much more than serving drinks and managing stock. It’s about the ins and outs of recruiting and training, keeping a staff motivated and working at their optimum level. It’s about setting the trend In the place, It’s about being creative in terms of marketing and above all – about constant personal development. By bringing out the best in ourself and our team, we bring out the best in our bar.

Just as we can’t say that there is a perfect cocktail, we can’t say that there is a perfect cocktail bar. However, in terms of set-up, there are good bars and poor bars.

In the early days of the cocktail, Jerry Thomas is considered to be the Father of the Cocktail. By profession he was a bartender, and by reputation he was a showman. A combination of skills that we still see in place today behind many bars.

Below some wild & crazy trix to cange our dry & boring bar performance :

Bar & design Concept
Give our venue a distinct identity and a reputation that creates a buzz around town with a tight, unique feature bar. Create unique identity which’s different with other bars. See smart concept of Buddha Bar, HardRock Café, TGI Friday, etc.

Music , Light & Entertainment concept
Music and light is an important element in creating atmosphere and style. And in trendy bar or restaurants becomes one with the environment. .Yes! Everyone knows that music and light is a key factor when it comes to creating an evocative atmosphere and mood. Music and light has amazing effects. music can be a precious ally when it comes to preventing or reducing stress. On the other hand music and light effects can be vibrant, overexciting, wild, violent, even pull out our emotion.Wow!

Menu Concept
Make menu for a Bar or restaurant is not as simple choosing our favourites dish then put into menu list. But there are some rule or guidance to be follow, such as match menu concept with the bar concept,Competitor concept, USP, Exploration unusual idea for drinks etc. We think a great cocktail menu should be judged by three simple criteria: 1) does it drive bar sales? 2) do people talk about it? 3) does it reflecting our brand?

Staff Trained
Bar staff can include bartenders, service bartenders, bar backs, and waitstaff. Bar Staff needs to learn Get our staff up to speed and help drives sales with the latest classes in technical freepouring, cutting-edge mixology, high-volume bartending techniques, sales & service, flair, wine service, spirits primers and more. Floor staff needs to improve their speed , ability in selling and able to deliver personal experience aswell. Staff trained is the most important thing to build our staff confident infront of the guest.
Some cocktails become popular simply because that is what a bartender or waiter might currently be suggesting to customers who aren’t sure what they want to drink. For several years now, the Cosmopolitan appears to be the cocktail that is most popular with bartenders across the country. I suppose this is one of those chicken and egg situations, in that it is hard to tell if this cocktail is popular because bartenders are pushing it, or if bartenders are pushing it because it is popular. It has just been fairly surprising to me that 9 times out of 10, when I ask a bartender for a cocktail recommendation; they will likely suggest a Cosmopolitan.
The greatest cocktail menu in the world won’t make us a dollar if our staff cannot execute it in a way that delivers profits. We have to create comprehensive beverage programs that leave nothing to chance and ensure profits from day one.

Different bars will attract different type of clientele, and this in turn will often dictate the types of drinks that we will see ordered over, and over again. With the cocktail coming back in vogue, people are beginning to acquire more of a repertoire and familiarity with the cocktail scene, and so you will often see a lot more then just the “old standards” that people order simply because they don’t know what else to do.
Tired of the usual cocktails? Then try cocktail solids, a brand new kind of cocktails that has recently appeared in some selectioned venues around the world: “solid cocktails” are small jelly cubes that taste exactly like your usual Martini or Negroni, served in glasses or on spoons, sometimes with some “jelly” ice cubes. Above all the preparation of solid cocktails does not require special professional equipment, which means that everyone can make its own solid cocktail! Read our article to know something more about this new trendy revolution in drinking culture.
Trying to find a cooking method that could change the drink shape but not its taste. Since the “Cocktail Solids” trend is rapidly spreading, alternate versions of the first recipes are appearing on specialized magazines. Here is a simpler method (you won’t even need to use the oven!) to prepare a solid cocktail, this time we propose you to try a “Mojito Solid”, but you can substitute the ingredients with those of your favourite cocktail. Another little trendy revolution for the next season the introduction of jelly ice cubes in your classical cocktail: a funny way to cool your concoctions and give them a new, fresh and trendy look that will surprise your guests.
So the next time when we are in a cocktail bar, pay bit attention to what the people around you are ordering. Especially when you are in a “new” establishment, attempt to get a pulse on the bartender, the clientele, and the type of ambiance that is being pulled together. Not only can this help us adjust our mindset to better fit in with the flow, but it can also be quite entertaining to watch those who just don’t quite get it.
Far too many people are mixing cocktails simply by following a recipe, without really understanding the role that the different ingredients or methods play in the final product.

Have you ever seen Cocktails movie starred by Tom Cruise or Coyote Ugly? Both famous movie about bartender who working behind the bar. Start from innocence & amateur bartender then learn how to flip the bottle, grap the shaker and work with style, finally Tom cruise helped by Bryan Brown become professional flairtender. They can wowing every guest who come and sit in the bar with their skill in working flair. If you thought Tom Cruise and Bryan Brown were good in the movie”Cocktail” why don’t you start practice how to perform the most amazing acrobatic feats using equipment and bottles found in your bar . There are many sources you can get to improve your performance behind t he bar in flairing, such as flair DVD, flair websites- or learn from senior bartender which’s expert on flair. There are a lot of bartenders out there with priceless knowledge and skills that is yours for the taking, all you need to do is watch them, ask them for advice and listen.The thought of showing ones talents on stage in front of a crowd can be very nerve wrecking.. you will be able to impress your customers and increase your tips.
The flair, a technique coming from the America, is central in this new way of thinking the bar’s spaces. Any kind of bar has taken advantage of its great teaching. The flair, in fact, has improved the stations’ ergonomics or, in other words, the relation among the bartender, the equipments and the work setting. It has reached the goal of improving the productive efficiency and of giving a real answer to the psychophysical needs of the operator himself. The great flair’s advantage is represented by the fact that it has further enriched the working areas with new equipments and tools. Nowadays we can see fire flair, foie flair,etc.

Bar Magic
All the way from america together with flair, barmagic become popular to be performed behind the bar. Show some Simple trixx & magic in between our routine preparing drinks will wowing our customer. ( We will post some simple trixx & magic behind the bar in the future). Along with bar magic we can put “bar joke” also! Remamber, our customer come to our bar to have fun. Use and develop your humor! Positive attitudes Really Help! Many funny stories around the bar which’s we can share with them. Give sincere compliments freely and smile! Be positive and let it shine on all that surround you. It will come back many times more.
Does it cool? let’s work on it…and hits the mark!

by Tarjoe,
August 10, 2009


19 07 2009

To enjoy our fancy favorite cocktail we don’t need to memorize all cocktails recipe but we need to understand the basic taste in drink, , what we need to do is aware with basic rule of mixing metode, four basics taste, and balance! The difficulty of a cocktail deals with what it takes to make the drink. Drinks that have a lot of ingredients, are layered, frozen, muddled, or rimmed with salt or sugar tend to be the more difficult variety. Some examples of difficult drinks include: Long Island Iced Tea, B-52, Frozen Daiquiri, Old Fashioned, and Sidecar. Standard cocktails can be measured by two dimensions, popularity and difficulty. The more popular a cocktail is the more likely any bar will know what it is and how to serve it.

As a beginner , before we start our journey to make our own favorite cocktail like Martini, Manhattan, Negroni etc.. to develop our understanding in cocktail taste. Maybe We can start with pretty simple experiment like home made lemonade. The idea is that the cornerstone of cocktail making is in the understanding of the relationships between strong and weak, and sour and sweet. ‘Strong’ refers to the main alcohol component of the drink, such as vodka, rum or gin, ‘weak’ means the lesser alcoholic beverages, such as liqueurs and fortified wines; ‘sour’ mainly means citrus fruits, such as lemon or lime, and ‘sweet’ accounts for sugar and syrups.Combine 30 Ml freshly squeezed Lemon with 15 ml sugar syrup over cube ice top with soda water then stir it. Perfect mixture of ingredients will give us balance taste ! Sweet & Sour..not overpowering each other, very refreshing drink. Try it 2..3 time,this is very basic taste. Once we got secret we can go to the next step to add with flavoring agent : bitter, herb (Mint, basil,etc)fruits, Colouring agent, Juices… Almost all of the cocktails you’re likely to make will consist of both strong and sour. Weak and sweet can then be added to your preferred taste, sometimes together, sometimes on their own. As with the lemonade, if you start out with the sour and then add either sweet, weak or both, you can get a good idea of what your final cocktail will taste like before adding the strong.

The most important thing is to experiment and have fun. Try building your own cocktails based on the foundations above. Next, try making some of your favourite cocktails, starting with the simpler ones with fewer ingredients and working your way up. Big cocktail like Mojito, Daiquiri, Margarita, Caipirinha based on this taste!

When we confident enough to make our favorite cocktails, why don’t we try to make small party and invite all our friends. Show to them our skill in make cocktail. Wow them how we work behind the bar.
Flavor Agent

By Tarjoe,
July 19, 2009