

TQnGJ, can't say I found the same problems, (ours were free, but perhaps
better quality?) 10-15 mins at the end of the shift was all it took to prep
8 sets of 12, not too much of an effort. At the START of a shift, take them
out of the moulds, set them on a tray and refreeze. Obviously, in a hot bar
if you faff about from the beginning during service, they're gonna be shite
by the time you serve them.Serve on bevnaps with an ice-bucket for discards
and instruct your customers not to piss about, but to get on with the
business in hand, ie...drinking. Again, obviously, you don't serve all your
shooters this way, stick to the ones where you have CHILLED liquor to hand,
it kind of prevents cracking.
And finally, next time.... drop the flaming sambucas.
Have fun
Paolo
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