Ok, let's try again and make it happen. I hope to see some of you, if not all, tomorrow for a Monday Happy Hour. Let's kick off the week in style 👍

Hi guys, do you know any other analog for Pectinex Ultra SP for clarification? Cause it’s not so easy to find it in Europe, or for high price

Let's break the ice 🧊 and get to know each other. There are no rules apart from one. Be NICE 😉 I'll start first. You all know me probably from my videos, and you know i love being a bartender and presenter. But i also love deep diving, cooking, travelling, country music, photography and doing DIY around my house. I am from Bulgaria and started behind the bar in 1995. I worked in many places, travelled the world, and met fantastic people. I used to own a cocktail bar and a Rock Club, but one day i decided to travel and spend 7 years at sea.13 years ago, i moved to the UK, and it has been a good time, but it is time to move again. I plan to move back to Bulgaria with my family next year and hopefully open my bar again. YOUR TURN NOW 😉

Hi guys, I’m interested in what syrup is more useful nowadays, cause I found a pros and cons for rich syrup. Especiallly for me - it’s more dense, then simple syrup, so my cocktails less diluted, but you need to do more calculations if you wanna make the same proportions in sugar, acid and alcohol in cocktails, but it’s not so complicated and I don’t understand, why almost all cocktail books requires simple syrup, they were published in 2015-2017, I thought maybe it’s because they’re old, but even now I see a lot of bartenders use just simple syrup. For rich syrup I mean 2:1 ratio and for simple 1:1 ratio by weight Which syrup do you use and why?

Just a friendly reminder: I am hosting our first Happy Hour on 23rd October. Who is coming? Check the calendar and save it so you don't miss it. Please stop by for a drink 🍸, and let's chat. I want to meet as many of you as possible. You can have a coffee if it's too early for a cocktail. 😉