How do they get in there? And how do you come up with such an idea? What's the point of all this anyway? But just to start with: One of the two kukki founders, Josef “Sepp” Klemm, had the idea of working on drinks with ice in bottles early on. “Beer is not my thing, so I wanted to create a different drink in the bottle. Cocktails, for example,” says Sepp. In the small workshop on his parents' farm in Bavaria, he first froze the ice in plastic bags, crushed it with a hammer and then put it in the bottles. Of course it shouldn't stay that way.
Cylindrical ice cubes aka ice cream sticks
Through 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. By the way, he has registered a patent for this, because not all ice cream is the same. The kukki ice must be pressed particularly tightly and of high quality so that when it thaws, the drink becomes liquid and the ice remains ice. And this also clarifies the question of how the ice gets into the bottle.
But why is it all?
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 cream sticks, the fresh fruit and the cocktail are in the bottle, everything is frozen at minus 18 degrees. This is our natural preservation method that keeps the kukkis for at least 12 months. In addition, it is of course 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... just anywhere.