The use of ice in dance clubs

Discotheques and dance clubs. Marco Borgonzola has a long experience behind the counter in different concepts. One of the founders of the Bartender's Road bartender training school, Marco knows very well the "rules of the game" and the methods of preparing cocktails typical of the "world of the night".

If in the previous decade dance clubs were the only owners of entertainment, today they find themselves dealing with new competing realities: disco-bars, pre and post disco venues, pubs and restaurants with music. A wide range of possibilities that allow the customer to spend an evening in an informal setting. What role does ice play in these types of businesses?

Dance club audiences, especially the younger ones, drink for fun. Historically we do not refer to a target that is particularly attentive to the quality of the glass content. In recent years this trend is slowly undergoing a change of course, thanks to a more conscious and aware clientele. Of course, working with the frenetic pace of a dance club makes bartending activities very executive and fast, but a lot depends on the objectives of the club and of those who manage it. A type of ice is preferred that can quickly cool the drink. In this context, Bremen Group's Fast-Ice represents an excellent solution. A light cube with a truncated pyramid shape. At only 7 grams and characterized by numerous facets, it absorbs heat, quickly refreshing drinks to enhance their characteristics and flavor. In short, he knows how to give his best in a really fast time.

Mixed drinking doesn't just mean more alcoholic drinks: non-alcoholic cocktails, well made and with quality ingredients, are gaining more and more space.

The demand for this type of drink is always growing and for this reason the barmen try to create innovative recipes. This is how the new drinking trends are born, such as low alcohol or zero alcohol drinks, defined as mocktails. The possibility of being able to order something to drink that is both rewarding and less demanding.