How do they get in there? And how does someone come up with an idea like that? What’s the point of it all? But let’s start at the beginning: One of the two kukki founders, Josef “Sepp” Klemm, had the idea early on of experimenting with drinks containing ice in bottles. “Beer isn’t really my thing, so I wanted to create a different drink in a bottle. Cocktails, for example,” Sepp explains. In the small workshop on his parents’ farm in Bavaria, he initially froze the ice in plastic bags, crushed it with a hammer, and then put it into the bottles. Of course, it didn’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 initial long-term tests—the cylindrical ice “cubes” were born. He even applied for a patent for them, because ice isn’t just ice. kukki ice has to be particularly firmly compressed and of high quality so that the drink becomes liquid as it thaws while the ice itself remains ice. And that also answers the question of how the ice gets into the bottle.
But what’s the point of it all?
Many other ready-to-drink cocktails have to use artificial preservatives. Not kukki—precisely because of the ice in the bottle. Immediately after the ice sticks, fresh fruit, and Cocktail are added to the bottle, everything is deep-frozen at minus 18 degrees. This is our natural preservation method, which keeps kukkis fresh for at least 12 months. On top of that, it’s simply practical to have a complete Cocktail in a bottle—that way, sipping a Sex on the Beach is also possible at the beach, completely without a bar, crushed ice, or all kinds of ingredients. Or in the park, on the dance floor, at home, on a boat … simply anywhere.
