MacGyver Your Bar
Stage a rescue operation
If the wine cork breaks, fear not. Push the cork all the way into the bottle using the blunt end of a butter knife. Then double-knot one end of a 30cm length of string and drop that end into the bottle. Tilting the bottle, use the knotted end to fish the cork towards the bottle’s neck and then up and out.
Sip bar-worthy whisky on the rocks
Make ice with water from the tap and you’ll end up with cloudy cubes. For crystal-clear ice, boil the water first to eliminate the dissolved gases, and let the water cool before pouring it into trays.
Aerating wine opens up the vino’s aroma. Oenophiles do this by pouring it into a decanter, but you can aerate with horsepower instead! Pour the wine into a blender and process it on high for 30 to 60 seconds. Wait for the foam to subside and serve.
Chill beer fast
Warm beer sucks. And your fridge sucks at chilling beer fast. Instead, add 1 tbsp of salt to a large bowl of iced water and drop in your bottles. Salt lowers the freezing temperature of the water, creating a more arctic environment for your brew.