there’s a bar in Edinburgh Scotland called Panda and Sons, they bring the spirits to that spot where they can remove the water ice and then add other stuff or mix it up. They have their menu online that gives some details.
My wife and I sampled most of the drinks. Interesting approach but you need some skill and the right equipment to make more than a mess
How much/what’s best to mix with to get a better freezing point? Always looking for new recipes.
there’s a bar in Edinburgh Scotland called Panda and Sons, they bring the spirits to that spot where they can remove the water ice and then add other stuff or mix it up. They have their menu online that gives some details.
My wife and I sampled most of the drinks. Interesting approach but you need some skill and the right equipment to make more than a mess
Thnx, very interesting.