What a fabulous drink, I’ll take 90.000 of them…

glasses
Everything seems effortless, easy-going, well presented… The bartender always finds a second to spare, lighting your cigarette, offering a smile or recommendation, food and drinks are delivered picture perfect, on the spot, on the money, à point!

But behind the scenes all hell is breakin’ loose, blood and sweat are floating freely – well, not necessarily! The key is mise-en-place, even more so, if you wan’t togo large scale! Read on to learn what it means shoveling “gallons of simple syrup, thousands of pounds of ice.”

How to Serve 90,000 People a Great Cocktail