Hey there, friends! I hope you’re all doing well. I wanted to share some news with you. As some of you might know, it used to cost me $99 a month to keep this wonderful community running. Thankfully, a few of you have been super supportive on Patreon, which made a huge difference! This week, Skool rolled out a new plan that’s just $9 a month, and I’m really excited about it! This change will help us keep our community free while significantly lowering costs. It does mean we’ll lose some of the perks that come with the Pro community, but for me, that’s totally okay. After all, $9 is way better than $99! At some point, I might think about starting a second community that includes all the Pro perks, but for now, I’m just pleased with this upgrade from Skool. Just so you know, nothing will change for you, so there’s no need to worry. I just wanted to keep you in the loop! On another note, I’m transitioning away from the hospitality industry, which means I’ll have more time to spend with all of you and focus on my YouTube channels. Exciting times are ahead after a long journey! Can’t wait to share more updates with you soon! Take care! Love you all 🧡 Georgi

Thank you all for sticking around. We have completed our relocation and we are enjoying a well-deserved holiday in Italy 🇮🇹 It's been a crazy ride trying to work, move between two houses and keep up with everything. It was a hard time as we lost our dog during this time, and this made a mark on my kids. I've also decided to step down from my active bartending job and move to a daytime job. I hope it will help me spend more time with my family and be able to film and engage more with all of you. Once we return from our holiday, I'll set up the studio and return to filming. I can't wait to see you all.

I know many of us make clear ice (directional freezing). I personally had a challenge in storing. Sure zipper bags (ziplock) work but after several months they get “snow” in them(still usable with tempered to room temperature). To address this I make small batches or vacuum seal them (we all see videos about them). I don’t really like the vacuum heat seal because of the waste(throwing the bag once open, even if making smaller bag there is waste more waste then I like). Recently found reusable zip vacuum bags. They work quite well. Bunch of pros for them. Inexpensive, the vacuum pump can be a manual or battery pumps (great if camping and wanting to redone a seal on snacks, or dehydrated garnishes), come in a variety of brands and size, small in space (even the pumps are tiny). I am not promoting a brand/product but a type of product that maybe you have not seen. Con: The reseal is great when bag is at room temp so not for grabbing one ice cube and putting the rest back. For that I store in the ziplock style bags. But using small bags holding a few ice ball, spears etc. make them last a long time and allows to make bigger batches when time permits. Can be finicky to start the air extraction, Tips: flat surface works best to start the seal. Once sealed press the valve all around to firmly reseal (it’s a sticker). When washing press the seal before adding water and soap. Just another guarantee the sticker is stuck. Careful opening, it’s easy to use hulk force and destroy the zipper ends. Any who just thought I’d share in case this is something others may not have seen. And useful for other stuff.

Sorry for not being around lately. Work and life has been crazy. Plus, somehow my access to the app got changed and I hadn't been getting notifications.

Recipe found in the Great Northern Cocktail book 📕 recipe by Alex Black. Quite a fun flavourful sipper. It’s sweet, spicy chocolate, salted caramel, vanilla bean, cacao nibs, roasted agave, white pepper corns, campfire marshmallow, charred peppers 🫑 with a pleasant lingering sweet heat in the throat. 😋 Instead of infusing the mezcal with Serrano peppers 🌶️ I used a few dashes of Serrano bitters. Give the same effect allowing more control of the heat/flavour. Since I did not have any tonka beans is added some Sal de Chapulin which enhanced the earthy smoke component of the drink. Grated nutmeg would be a closer substitute. If you like the combination of savoury, sweet and spicy this is a must try. Ancient Ruin 1.5 oz (45ml) Serrano Infused Mezcal (used Serrano Bitters instead of infusion) ½ oz (15ml) Crème de Cacao ¾ oz (22.5ml) Fresh Lemon Juice ½ oz (15ml) Agave Syrup Grated Tonka Bean (subbed Sal de Chapulin)