Another trendy bar technique ⚪ . This one, more modern and new. . The idea is to create a layer of edible substance (something with expanding properties) that can hold momentarily some smoke 🤓 . When the cocktail is served, the client will pop the bubble releasing aromas right nect to his nose. 👃 . This one was made with nitrogen but it can also be done with smoke from a smoking machine. . . Do you use this technique at your bar-restaurant? . Video from @bartendersfeed ☝️ . . Follow @goldenagebartendin 🥂 Follow @goldenagebartendin 🥃 . . . Choose what you want to see: . 1 = more educational content 2 = give me memes and humor! 3 = recipes 4 = coffee stuff 5 = news about the F&B industry . Choose one or more and comment 👇 . . . . . . . . . #Mixology #Mixologist #MixologyGuide #MixologyArt #Mixologie #Mixologists #MixologyBar #MixologyMovement #Mixologo #MixedDrink #MixedDrinks #garnish #barmaid #bartending #bartender #bar #cocktail #cocktails #coquetel #coquetelaria #bemyglass (at New York, New York) https://www.instagram.com/p/B1vFkVPlbWb/?igshid=42ip8j28q1s5
