Heavyweight Bottle Stopper w/Silver Plated Top
Price guide: Minimum order: 48 Printed area: 1 1/4 "" in diameter. Metal laser. The price includes 1 location Production time: 10 to 15 working days Colors: Silver / Cork Beige Retailer Discounts: Order by phone 877-334-5323 Product code: FZYRJ-CDQGQ Request a quick quote Thick bottle cap with silver plated top Added to Quote! You […]

Price guide:
Minimum order: 48
Printed area: 1 1/4 "" in diameter. Metal laser. The price includes 1 location
Production time: 10 to 15 working days
Colors: Silver / Cork Beige
Retailer Discounts: Order by phone 877-334-5323
Product code: FZYRJ-CDQGQ
Request a quick quote
Thick bottle cap with silver plated top

Added to Quote!

You can add up to 5 products to your quote

Product Description

Natural cork stopper. Oversized 6 oz. the top has a heavy feel. Attractive. Engravable surface. 2 5/8 "" L x 2 "" Diameter

Editor's Notes

Our thick bottle stopper with silver plated top is made from natural cork. It comes with an oversized 6 oz. high with a feeling of weight. This is a very attractive bottle stopper with an engraving surface, making it the perfect unusual gift or promotional item. Measuring 2 5/8 "in length by 2" in diameter, this truly stands out. Bottle caps are important tools because an opened bottle of wine will be wasted, which many people will agree is a tragedy. Red wine, in particular, can go very quickly, which is why bottle caps are such an important part. When red wine is exposed to oxygen, it begins to turn into vinegar. Therefore, it is essential that the drink is protected. By minimizing exposure to oxygen with a bottle stopper, you will significantly increase the shelf life of the wine. In fact, a bottle can be stored for up to a week. This benefits not only domestic wine consumers but also restaurants, especially if they sell wine by the glass. A bottle of red wine must be closed after each pour. The bottle should also be stored outside of light and, being a red wine, at room temperature. If you own a restaurant or the like and your customers want to take their opened bottle home, advise them to keep the bottle in the refrigerator until they consume it, as this will slow down the process. oxidation.

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A little time put into preparation makes for an enjoyable evening. Drinking cocktails should be a fun and relaxing experience, so take a while to think about ingredients in advance, to avoid any rushing around last minute.

One of the foundations of many cocktails is sugar syrup. This can be prepared in advance. Here’s my tip for easy to prepare simple syrup : Add 200 gm white sugar to 200 ml boiling water. Stir till sugar is dissolved, and liquid is clear. Allow to cool then bottle

If you mix lemon juice 50 : 50 with simple syrup, you should have a solid mid-line sweet-sour balance. But remember, every palate is different. to find your own point of balance, mix 15ml fresh lemon juice with 15ml simple syrup, and then dilute the mix with up to 90ml water. Congratulations, you’ve just made fresh lemonade ! If this tastes too sweet or too sour, adjust by adding a little more citrus or syrup. Using this method of calibration, you can adjust any petit cocktail recipe to suit your own palate.

Ice is the single most over-looked ingredient at any home bar - you’ll be surprised how much you can go through. Cocktails need ice like baking needs ovens. If popping to the shops for ice isn’t an option right now, keeping a freezer bag topped up with ice will ensure you don’t run out unexpectedly. For best quality home-made ice, try using a silicone ice tray with a lid, to prevent your ice from absorbing unpleasant odours. And wash your ice tray after each use.

Where possible always go for de haute gamme spirits, the freshest herbs, and the best juices you can get your hands on. For instance, the taste difference between cheap juice and pressed juice is more than worth the small extra expense.

Try to use glassware appropriate to your drinks. It’s entirely possible to drink a martini from an old coffee mug, but that misses the point of drinking a martini !

If you can make a Whiskey Sour, you can make a Daiquiri. If you make a mean Negroni, you can riff on a Boulevardier. Once you’ve mastered the Manhattan, have some fun in Brooklyn on your way to Martinez. Cocktails exist in family trees. Once you are comfortable the basics of each category the world is your oyster !

You can pre-mix punches in advance - an old trick from the godfathers of bartending in the 19th century. You can bottle punch and store it in the fridge, ready to use on the day, or later that week. If done properly, quality and consistency are assured. If your punch has a fizzy ingredient, such as champagne, only add this your glass just before serving.

If you follow the Punch Ratio, you can’t go far wrong : 1 part sour ( citrus ) 2 parts sweet ( simple syrup ) 3 parts strong ( spirit ) 4 parts weak ( juices etc ) And don’t shy away from warm spices such as cinnamon, cardamom, nutmeg and mace, to make that punch really sing. Don’t have those spices to hand ? No problem, a few dashes of Angostura bitters will do the trick.

We all have a few unloved ingredients lying around that need using up. For instance, that last bit of red wine in the bottle ? Try drizzling it over your Whisky Sour, and voila, you’ve got yourself a delicious New York Sour ! Do you have some nice but neglected spice mix in the kitchen ? Try mixing a teaspoon or two into your simple syrup as it cools to give your next petit cocktail an added dimension. Seasonal fresh herbs make a wonderful aromatic petit cocktail garnish.

So now, you’ve hit your stride and you’re getting creative in your home bar. Great ! Our top tip for petit cocktail creation ? Write down the juste specifications as you are making it. It’s not always easy to perfectly recall the recipe for that killer cocktail the next day !

If all this sounds like a bit of a chore, then keep an eye open for delivery services available from many local petit cocktail bars. After all, with the finer things in life, it’s nice to sit back, relax and let the professionals do all hard the work.

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