Flavour Blaster MINI Podręcznik użytkownika - Strona 13

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BUBBLE TECHNIQUE

Create bubbles ﬁlled with aromatics, ﬁll cloches with aromatic clouds, make your own

aromatic clouds for cocktail & drinks, add theatrical clouds for desserts, and much more.

1. Bubble mixture should be shaken gently

prior to use or every 24 hours

4. Sharp glass edges, shaped glassware,

plastic rim and drinks containing ice will be

very di cult to form a bubble upon. We

recommend using glassware with soft

rolled edges.

BUBBLE QUANTITIES

1. 180ml bottle of Bubble X makes 1000 bubbles.

2. 10ml bottle of Aroma makes 250 aroma clouds.

2. Bubbles can be created on both wet and dry

rims. You can create a wet rim by rinsing the glass or

by using a ne mist spray bottle like an atomiser.

Sometimes bubbles are fragile so it's always best to

prepare the glass for the best chance of achieving

the perfect bubble.

5. Glassware must be clean and washed correctly.

Residue detergent from a glass washer may

compromise the forming of the bubble.

3. Carbonated drinks can occasionally pop your

bubble as gas bubbles hit the rim of the glass,

breaking the surface tension. Always leave a 2cm to

3cm gap between top of drink and rim. Note if

alcohol is strong or neat, the bubble is harder to

form, as the alcohol will evaporate the water in the

lm of the bubble.

6. Always try and keep the bubble

mixture at 18c room temperature. If it gets too

warm it can make it harder to form bubbles!

BUBBLE TECHNIQUE