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Drinking Hacks for Professional Partying
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4. Reduce Beer Foam by Adding a Small Amount of Olive Oil
Ever pour a drink a little too fast and end up with too much foam? Keep some olive oil handy to make that foam disappear incredibly quickly. This little trick will come in extremely handy for all you high elevation folks who have issues with deep pressurization in your drinks. Careful not too pour too much, just a little dab will you do you.
via foodsandhealthylife
3. Temporarily Restore the Bubbly in Your Champagne with a Raisin
First and foremost, do not let your champagne sit out long enough to lose its carbonation. Certainly there is shame to be had from letting your liquor sit idly for this long. However, we all make mistakes and there should be some way to redeem yourself when things look their darkest. That is where the raisin in the champagne gives you one final chance to erase your mistake. Dropping a raisin will not restore your champagne to its complete bubbly glory, but it will give you a small window of time to have at least some bubbles in your champ while you slam what is left. That is right folks, it will not permanently restore your bubbles, but you will get enough bubbles to pound the remainder like a boss. Bring pride back to your venerable house and finish what you started!
via imgix
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