Concurenti inscrisi

Cluj Napoca
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Satmari Adrian Razvan

Red Dot

Ingrediente :

60 ml gin Beefeater London Dry Gin
1/2 bar spoon pasta de sfecla cu hrean
2 pinch sare cu telina
20 ml Le Fruit de Monin Beetroot
10 ml saramura de masline verzi
40 ml passata di pomodoro con basilico

Pahar : Double rocks cu picior

Metoda: Roll and strain in pahar preracit

Garnish : Rim de sare cu telina si betigas cu masline verzi

Gheata: Cubica (pentru preparare)

Descriere: Se pun toate ingredientele intr-un Boston glass , dry stirr, roll, si strain in pahar preracit .
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Cluj Napoca
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Ardelean Ioan Silviu (ION)

Nume: Emilia’s Guardian
Pahar: Fluta
Garnish: chips de parmezan, felii de ananas coapte cu flamer-ul si chilli flakes
Metoda: shake & strain
Ingrediente:
50 ml Beefeater London Dry Gin
20 ml Le Fruit de Monin pineapple
20 ml fresh proaspat de ananas
10 ml fresh lamaie
1 pinch parmezan pudra(aprox 1g)
1 varf de lingura de pasta de ardei iute(aros pista; aprox 1g)
Descriere: se adauga ingredietele dense(piure si fresh de ananas, pasta de ardei si parmezanul) si se incorporeaza prin dry stirr. Urmeaza restul ingredientelor, shake si strain(nu am ales fine strain deoarece am vrut ramasite de parmezan si ardei in bautura
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Bucuresti
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Hughiur Alexandru

Sapiens

Pahar: Collins

Garnish: Frunza salvie

Metoda: Shake & Fine strain, top apa minerala

Ingrediente:
-50ml Beefeater 24
-25ml Lillet Rose
-20ml Monin Poire
-25ml Fresh de lamaie
-3 Dashuri Fee Brothers Orange Bitters
-2 Frunze salvie
-Top apa minerala
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Iasi
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Ailincăi Tudor

Nume: Indian Kitchen
Pahar: Julep Stainless Steel Cup 
Gheața: Pisată
Garnish: Vârf de Busuioc și Chili
Rețeta:
– 6 Boabe piper roșu
– Jumătate de chili
– Monin piure yuzu- 2 cl
– 6-7 frunze busuioc
Muddling
– Beefeater- 5 cl
– Borș- 3 cl
Shake & Strain
După ce se adaugă în pahar se pune top de apă tonică.
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Floresti
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Mustafi Hamid Cristian

The poison of Mr. Hyde.
Beefeater 24 – 50 ml
Fresh proaspăt lime – 20
Cimbru proaspăt cules – 1 g
*©Sirop Minim mandarine – 25ml.
Kombucha (Jamaica spirit tea) – 30 ml.
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Bucuresti
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Fatu Dragos

Old London

Pahar: Coupette
Metoda de preparare: shake&fine strain
Decor: grapefruit peel si fulgi de migdale
Ingrediente: Beefeater 50 ml
Monin puree rhubarb 20 ml
Fresh lemon juice 15 ml
Lapte de migdale Alpro 15 ml
Fee Brothers Cherry bitters 2 dashes
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Cluj Napoca
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Todea Gabriel Stefan

Pahar: Fluta
Ingrediente:
50ml- Beefeater 24
20ml- Monin Rose
15ml- Fresh de morcov
30ml- Fresh de grapefruit
4 samburi de cardamom verde
Metoda: Muddling, Shake & Fine strain
Garnish: Morcov si boboc de trandafir
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Cluj Napoca
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Márton Emil

Nume: Serendipity

Ingrediente:

50 ml Beefeater London Dry Gin
10 ml Monin Falernum
10 ml Monin Estragon
10 ml Chartreuse Green
1.5 g Tarhon Proaspăt
20 ml Fresh lămâie
Fulgi de migdale

Pahar: Goblet

Metodă: Shake, double strain

Gheață: Cubică(pentru preparare)

Decor: Trandafir micuț

Descriere: pahar prerăcit, se adauga toate ingredientele in shaker, se da shake, strain și fine strain. Recomandat servirea impreună cu fulgii de migdale.
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Iasi
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Coman Ionut

Nume : Grandma’s Gin
Pahar : borcan
Gheata : cuburi
Rețeta:
– 60 ml beefeater gin
– 30 ml fresh Lemon juice
-10 ml fresh telina
-20 ml puree monin morcov
-10 ml sirop monin castravete
-5 ml sirop monin hot spice
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Constanta
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Alexandru Mihai

Greenpiece


Pahar: Cupa metal

Gheata: Chunk

Metoda:Blend , Shake & Strain



Ingrediente:

Beefeter-40 ml

Guacamole-5 bsp

Bitter Lamaie-1 dash

Pentru Guacamole s-au folosit urmatoarele:

Sirop Monin Fistic-25 ml

Avocado-1/4

Patrunjel-1 sprig

Sare-1 pinch

Suc proaspat de limeta-30 ml

Decor: Patrunjel


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Cluj-Napoca
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Panoschi Diana Cristiana

Dream away

50ml Beefeater London Dry Gin
20ml Monin Blood Orange
15ml fresh lime
15ml infuzie ceai lemn dulce
1 barspoon sos de soia

Metoda: Shake + strain + fine strain
Pahar: Trapez
Garnish: Spirala de peel de lime

Prima oara se pun la infuzat 3 grame de ceai de lemn dulce in 50ml apa fierbinte timp de 3 minute.
Intre timp se adauga in shaker celelate ingrediente urmand a se adauga ceaiul in momentul terminarii infuziei. Se agita viguros urmat de strain si fine strain.
Paharul se decoreaza cu o spirala de peel de lime.
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Iasi
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Bordeianu Ana-Maria

Name: The Secret Love

Pahar: Old Fashion
Gheata: cuburi mari & cuburi pentru shake
Garnish: rim pulbere cacao & garnish decor, petale de trandafir uscate si maruntite
Metoda: shake & fine strain

Ingrediente:
– 60 ml Beefeater London Dry
– 20 ml Monin Rose
– 15 ml Piure Rasberry Monin
– 20 ml fresh lemon juice
– 15 ml smantana pentru gatit La Dorna
– 3 dash esenta rom Dr Oekter
– 1 barspoon Topping Monin L’artiste Cacao

Preparatul ține sa transmita o poveste de dragoste dintre un el si o ea iar prin sinergia elementelor imi doresc sa redau puterea dragostei adevarate ce poate fi transpusa si in bartending!

Enjoy!


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Brasov
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Ilie Paul

The Coin
Pahar – Higball preracit
Decor – Vârf busuioc & struguri negri
Metodă -Shake & Strain
Ingrediente – 50 ml Beafeetear 24
– 40 ml Seva de Mesteacăn cu Măceșe
– 30 ml Fresh Grapefruit
– 20 ml Monin Beetroot
– 5 ml Monin Mirabelle
– 10 ml Oțet de mere verzi
– 3 dashes Fee Brothers Black Walnut Bitters
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Constanta
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Stefan Ciprian

N: Avatar

M: Blend
I: Ice Cubes
G: Collins Glass
G: Fresh Basil

I: 50 ml Beefeater Gin
80 ml Brut Apple Cider
20 ml Monin Coconut syrup
15 ml lime juice
1 gr curry pudra
1/3 albus ou

Toate ingredientele se pun intr-un vas, cu ajutorul blenderului de mana se amesteca, Continutul se toarna peste cuburi de gheata in pahar Collins. Se adauga Busuioc proaspat. Cocktailul este in forma optima la un minut de la prepararea lui.
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Floresti
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Mustafi Hamid Cristian

Beefeater 24 – 50 ml
Fresh proaspăt lime – 20
Cimbru proaspăt cules – 1 g
Kombucha (Jamaica spirit tea) – 30 ml

Metoda: Shake and fine strain in precipitated crystal champagne flute.

Garnish – fresh lime peal.
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Sibiu
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Dumitrache Andrei Codrut

Indian Feeling

Beefeater 24 – 50 ml
Monin Lemongrass – 20 ml
Suc proaspat de telina si morcov – 20 ml
Fresh lamaie – 25 ml
Cardamon Bitters Fee Brothers – 3 dash
Pernod Absinthe – 1 ml (spray deasupra paharuli)

Pahar: Coupe
Metoda: Shake and Fine Strain
Garnish: coaja de portocala rasa (deasupra paharului)
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Cluj-Napoca
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Negrea Ionut-Calin

Hotchpotch

ingrediente: -40 ml Beefeater London dry gin
-15 ml piure Le Fruit de Monin SeaBuckthorn (catina) -> il aduc eu
-15 ml sirop Le Sirop de Monin Estragon (tarhon)
-30 ml fresh grapefruit
-10 frunze rucola (aproximativ 1 gram)
-1 pinch pudra turmenic
-top tonic Sanpellegrino

metoda de preparare:
1. muddle la frunzele de rucola
2. dry stirr cu restul ingredientelor (fara tonic si turmenic)
3. shake & fine strain over ice
4. top tonic si pinch de turmenic deasupra

pahar: double rock’s cu husa jeans

garnish: cosulet din peel de grapefruit cu frunze de rucola
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Cluj Napoca
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Lancrajan Andrei

Gin & Chill

Beefeater 24 – 50 ml
Monin Cherry – 20 ml
Organic Ice Tea Green Lime (Demmers Teehaus) – 50 ml
San Pellegrino Pompelmo – 30 ml
Fresh Lime Juice – 15 ml

Glassware – sticla 200 ml (cumparata din comert)
Metoda – shake & strain
Garnish – grapefruit peel + ceai de cirese afumat in capacul sticlei

Metoda:
Toate ingredientele se adauga in shaker, mai putin grapefruit soda care se adauga direct in sticla pentru a pastra efervescenta. Dupa shake se toarna compozitia in sticla si se adauga garnish-ul. La final, se afuma ceaiul de cirese din capacul bauturii.

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Kiss Laurențiu-Ștefan

Wild Date


Beefeater Gin -40ml
Monin Piure Yuzu -20ml
Infuzie ceai angelica -60 ml
Fresh lime juice -10 ml
Curmala deshidratata -1 buc ( 25 g )

Met – Muddle, Dry stir & Shake
Pah – Ceasca de portelan
Garn – Ciocolata neagra rasa si curmale

Mod de preparare:

Se incepe prin a pune,intr-un tin, o curmala deshidratata de aproximativ 25g impreuna cu cei 60 ml de infuzie ceai din radacini de angelica, dupa care se da muddle,pana la obtinerea unui continut fin. Se adauga 20 ml piure Yuzu Monin, 10 ml suc proaspat de lime, 40 ml Beefeater LDG. Intregul continut se omogenizeaza printr-un dry stir, dupa care se aduce la temperatura perfecta de servire prin metoda shake, dupa care se toarna peste un chunk de gheata clara. Ca si garnish voi folosi curmale si ciocolata neagra rasa.
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Brasov
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Sica Mihai-Ovidiu

45 ml gin Beefeater 24
10 ml triplu sec
25 ml Monin cirese salbatice
60 ml suc pink grapefruit
Metoda shake
Toate incredientele intr-un shake cu gheata!
Pahar Longchamp
Spuma:60 ml albus de ou
30 ml sirop Monin caramel
10 g sare
Acestea intra in tub de frisca cu N2O si se agita bine
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Bucuresti
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Constantinescu Alexander

Nume: Pink Panther
45 ml Beefeater london dry gin
20 ml sirom Monin soc
20 ml fresh proaspat de lime
40 ml suc proaspat de rodie
1 crenguta de rozmarin

Pahar: rocks
Garnish: crenguta de rozmarin si flori comestibile
Metoda de preparare: shake & fine strain
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Cluj-Napoca
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Caian Bogdan Paul

Johnny “bee” good


Beefeater Gin – 50 ml
Monin Miere – 20 ml
Infuzie Lapsang – 30 ml
Polen de albine – 2 g
Oat Milk -30 ml

Pahar: Forma de piatra, printat 3D
Metoda: dry stir & stir
Garnish: -Pahar parfumat cu Strathisla +
-Lavanda ( afumare externa a paharului)

Mod de preparare :

Pentru inceput se efectueaza infuzia de lapsang (ceai afumat), se filtreaza si se dizolva in aceasta cele 6 g de polen de albina. Infuzia de lapsang cu polen dizolvat se aseaza intr-un mixing glass impreuna cu Beefeater L D G ( temperatura scazuta pentru a echilibra diferenta de temperatura cu cea a infuziei si pentru a controla dilutia bauturi) , Monin Miel si Lapte de grau.
Toate acestea se incorporeaza pentru inceput cu un dry stir iar dupa acea se racesc si aduc la temperatura optima. Paharul tip piatra este asezat pe un pat de gheaza si lavanda , lavanda se aprinde iar aceasta va afuma paharul extern.
In final bautura este parfumata pe partea superioara a acesteia cu Stratishla, astfel incat vom regasi 3 moduri diferite in care a fost afumata bautura.
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Cluj-Napoca
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Ion Adina

Nume: Redroot
Pahar: cupa Gatsby
Gheata: chunk
Garnish: rim din mix de foi de dafin macinat si sare roz fina de Himalaya
Metoda: shake and strain
Ingrediente: 20 ml suc proaspat de lamaie
10 ml suc bio de sfecla rosie
1 g foi de dafin macinat
20 ml Piure Monin de sfecla rosie
50 ml Beefeater London Dry Gin
15 ml Lichior The Bitter Truth Violet

Se pregateste paharul cu rim mix din foi de dafin macinat cu sare roz de Himalaya dupa care se pune la pre-racit pana finalizarea bauturii.
Se toarna intr-un shaker restul ingredientelor dupa care se adauga gheata si se da shake/strain in pahar peste un chunk de gheata (se goleste paharul inainte, de gheata cu care a fost pus la pre-racit).



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Cluj-Napoca
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Codrea Stefan-David

Hospitality 24

Pahar – cana tradiționala japoneza pentru ceai
Decor – felie de Lime deshidratata cu ceai verde Gyokuro Asashi (mărunțit)
Ingrediente :
Beefeater 24 – 40 ml (infuzat 3 minute cu 3 grame de ceai verde Gyokuro Asashi )
Sirop de miere Monin – 20 ml
Fresh de Lime – 15 ml
Coaja de gref razuita deasupra băuturii
Metoda de preparare : shake , strain & fine straine

Pentru început pun 3 grame de ceai Gyokuro Asashi intr-un mojar și îl mărunțesc cu un pistil , după care pun ceaiul intr-un french press și adaug 50 ml Beefeater 24 și îl las 3 minute la infuzat , după ce infuzia este gata strecor 40 de ml de gin infuzat și îl adaug impreuna cu restul ingredientelor intr-un shaker , shake 7 secunde aprox , strain & fine strain intr-un ceainic pre-răcit peste care voi rade coaja de gref , amestec , după care voi face fine strain in cana de ceai in care se afla un cub mare de gheata , apoi pun decorul care Ulterior poate fi lăsat in interiorul băuturii dacă se dorește sa se simtă mai intens gustul de ceai ( acest ceai dezvolta al cincelea gust “umami” , după japonezi ).,
Aceasta băutura nu necesita pai .
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Cluj-Napoca
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Codrea Stefan

Hospility 24

Pahar : Cana tradiționala japoneza pentru ceai

Metoda de preparare : Shake , strain & fine strain

Decor : felie de Lime deshidratata cu ceai verde Gyokuro Asashi (mărunțit )
Ingrediente :
Beefeater 24 : 40 ml ( infuzat 3 minute cu ceai verde Gyokuro Asashi )
Sirop de miere Monin : 20 ml
Fresh de Lime : 15 ml
Coaja de gref răzuita deasupra băuturii
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Bucuresti
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Cojocaru Andrei

Nume : District 212

Ingrediente :Beefeater London Dry Gin -60 ml
Le Sirop de Monin Elderflower-20 ml
Lillet rose -20 ml
Aceto Balsamico -15 ml
Uleiuri esentiale din coaja de gref

Pahar -Coupe
Gheata- Chunk
Garnish- Gref deshidratat
Metoda – Shake
Strain and Fine Strain
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Bucuresti
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Josim Mario

Fake black tea

Pahar: Ceasca de cafea
Metoda de preparare: Blue Blazer, aruncat de 5 ori
Decor: Coaja de grapefruit
Ingrediente:
Beefeater London Dry Gin – 60 ml
Sirop Elderflower Monin – 20 ml
Cardamom “Bitter” Boker’s Style Fee Brothers – 2 dash
Sare – 1 pinch
Apa fierbinte – 60 ml
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Cluj-Napoca
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Artene Ionut Cristian

Denumire :Fragaria

Pahar: Coupette

Mod de preparare: Shake&fine strain

Garnish: Strawberry slice

Ingrediente:

40 ml Fresh Grapefruit
50 ml Aloe vera juice
10 ml Syrup Monin Vanille
20 ml Syrup Mornin Strawberry
40 ml Beefeater
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Cluj-Napoca
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Georgescu Dan

Vertical horizon
Ingrediente:
Beefeater- 40 ml
Absolut extrakt- 20 ml
Monin Ginger Syrup- 20 ml
Fresh lămâie- 15 ml
Sirop de zahăr- 10 ml
Albuș de ou- 10 ml
Corcova roșu- 20 ml

Garnish: fagure de ciocolată cu mentă

Pahar: Cocktail class

Metoda de preparare: Shake + Dry Shake

Se adaugă o parte din ingrediente in tin, se da un Shake scurt dupa care se separa bautura de gheață, apoi se aplica metoda dry shake. Se toarnă compoziția in paharul preracit, fine strain. Se adaugă o peliculă de vin rosu la final.
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Cluj-napocq
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Szabo Claudiu

Citrus Paradisi Gin
Ingriedinte:
Beefeater 24-50 ml
Sirop monin Hibiscus -20 ml
Bitter grapefuit -2 dash
Corcova rose -100ml
Sirop monin soc – 50 ml
Fresh grapefruit-50ml
Piper negru boabe – 1 bar spoon
Metoda : stir + syphon
Pahar: pahar de vin
Garnish : grapefruit peel
Metoda de preparare :
Se adauga intr-un mixing glass 50 ml de Beefeater 24 , sirop Monin de Hibiscus 20 ml si Bitter grapefruit 2 dash . Se face stir pana cand bautura este destur de rece si bine mixata.
Intre timp intr-un syphon se adauga 100 ml de Corcova , 50 ml Sirop de soc Monin, 50 ml de fresh de grapefruit , 1 bar spoon de boabe de piper negru si se adauga 2 cartuse de co2.
Bautura mixata s3 toarna in paharul de vin preracit peste gheata cuburi , iar la final se adauga bautura carbogazoasa din syphon . Pe deasupra bauturi se pune un peel de grapefruit ca si garnish.
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Cluj-Napoca
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Bizubac Radu

Nume: Light Beam (Fascicul de lumina)
Pahar: Bec
Garnish: Pudra de merisoare
Reteta: Beefeater 24-5 cl
Sirop Monin Litchi-2 cl
Fresh rhubarba-4 cl
Chimen macinat-1.5 gr
Tinctura de merisor-4 dashuri
Pudra de merisoare (garnish)
Peel de grapefruit-15 gr
Metoda de preparare:1)Infuzie la cald peel de grapefruit cu apa fierbinte pentru activarea ghetii carbonice
2)Pre-racicrea becului in gheata pisata
3)Decorarea becului cu pudra de merisoare
3)Throw+fine strain
4)Activarea ghetii carbonice

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