Parallel sells fuels of various kinds and quality. The company also operates stores, cafés and car washes. It’s a cocktail of products and services with its unique taste and color. Lets make it a layered drink to show a range of petroleum products.
To stay thorough I need to learn how to make layered cocktails and find the appropriate drinkware.
The differing densities of liquid cocktain ingredients cause them to remain in separate layers. The bigger the difference, the clearer the border. The effect is best achieved if the ingredients are poured over a spoon turned upside down, one by one with the most dense liquid on the bottom and the least dense one floating on top.
There are two things I keep in mind when looking for the right glass—its purpose and recognizability. I hold a barware casting call to select with four preliminary winners: pousse café, hurricane, martini and highball.
Narrated by Valentin Loschinin
Pousse café glass is used for making layered shots. I have to turn it down because of its shape and small capacity. Martini glass and highball are also out. So I say it s the hurricane, a footed glass used for tropical drinks.
I get a hold of a similarly shaped glass and the necessary ingredients and make a design for fixing the glass in a slanted position.
I manage to get the glass well fixed at my third attempt. The first two time it falls and the cocktail gets spilt. I run out of one of the ingredients. I have no choice but to modify the recipe of the drink, and as a result its two upper levels almost blend together.
To fix the glass in a slanted position, use cellular cardboard and a steel wire. The sheet of cardboard serves as a platform. Put the wire through the cardboard and fix it on the underside. Bend the wire to make a hook for holding the foot of the glass.
I also need some splashes:
and an umbrella pick:
I put all the parts together, add a straw—a closer look reveals a muffler—and it’s done.