How do they get in there? And how do you come up with such an idea? What is all this for? But let's start at the beginning: One of the two kukki founders, Josef "Sepp" Klemm , had the idea early on to work on drinks with ice in bottles. “Beer isn't really my thing, so I wanted to create a different drink in a bottle. Cocktails, for example,” says Sepp. In the small workshop on his parents' farm in Bavaria, he first froze the ice cream in plastic bags, crushed it with a hammer and then put it in the bottles. Of course, it shouldn't stop there.
Cylindrical ice cubes aka ice sticks
Thanks to his mechanical engineering studies, Sepp was able to build special equipment such as ice molds himself and carry out the first long-term tests - the cylindrical ice "cubes" were born. Incidentally, he has applied for a patent for this, because not all ice is created equal. The kukki ice cream must be pressed particularly firmly and of high quality so that the drink becomes liquid when it thaws and the ice cream remains ice cream. And that also answers the question of how the ice cream gets into the bottle.
But what is all this for?
Many other ready-made cocktails have to work with artificial preservatives. But not kukki - exactly, because of the ice in the bottle. Because immediately after the ice sticks, the fresh fruit and the cocktail are in the bottle, everything is frozen at minus 18 degrees. This is our natural preservation method, which keeps the kukki for at least 12 months. In addition, of course, it is also simply practical to have a complete cocktail in the bottle - so sipping Sex on the Beach is also possible on the beach, without a bar or crushed ice and all sorts of ingredients. Or in the park, on the dance floor , at home, on the boat...everywhere.
