What cocktail do you think I should try with FIOL Prosecco? 🤔 Check out their website here: bit.ly/Fiol If you like what we do, you can also support the channel here: 👕 Merch: my-store-11171765.creator-spring.com 🎩 Patreon: www.patreon.com/cocktailtime 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
@teamspliff007
Жыл бұрын
Everyone waiting on that cherry video!! 🍒
@teamspliff007
Жыл бұрын
Kevin! Can u do a video on making homemade “better than store bought” cherries? I’m getting lil tired of spending $25 on these small jars 🍒 I’m def your biggest fan out of San Francisco!
@luiggicampoverde4400
Жыл бұрын
I SECOND THIS!!! (Just to be clear, looking for homemade luxardo alternative cherries , with a long shelf life )
@Oechiih
Жыл бұрын
I third this. Accidentally bought cherries in moonshine once being unattentive. Plus I have a large cherry tree
@patriciasouchik-stock7521
Жыл бұрын
Can I ‘fourth’ that?
@teamspliff007
Жыл бұрын
@@Oechiih cherries are $6 a pound here ur so lucky!
@KevinKos
Жыл бұрын
Thank you! I need some time to develop the recipe. It might not be this year, but it will be on the channel in the future 😉🥂
@andrepare2843
4 ай бұрын
I am addicted to watching all of these thank you Kevin🍾
@KevinKos
4 ай бұрын
Awesome! Thanks!
@mCretle
Жыл бұрын
🍾 Loved the information about Fiol, and that you usd local ingredients. I would actually love a travel cocktail show, like where you would learn about local liqueurs, vines, drinks and cocktail trends.
@KevinKos
Жыл бұрын
I guess we need to make more episodes like this, right? Thank you!🥂
@mattia_carciola
Жыл бұрын
@@KevinKos Luckily you're from almost-central Europe! Czech medovina, Italian grappa and Greek Ouzo are all a relatively short trip (and all of them are lesser known abroad and unusual as mixers), nice if you need to keep it low budget.
@Jounezzz
Жыл бұрын
Stumbled upon this channel recently and I must say I really enjoy the professionalism and humour. Love the cocktails and energy, keep up the good work ❤
@KevinKos
Жыл бұрын
Much appreciated and welcome aboard!
@phantomhandofcocktailtime6911
Жыл бұрын
What a great experience! FIOL definitely puts the Pro in Prosecco 🤩
@SolzaRitoznoja
Жыл бұрын
🍾 It shows confidence from the owners, to let you use their product as an ingredient in Spritz. And the scenery looks beautiful.
@KevinKos
Жыл бұрын
It was really an amazing experience. The excellent prosecco was a big part of that 👌
@andrejhofer2007
Жыл бұрын
Wow, this was an absolute stunner of an episode. That olive oil syrup is such a unique idea 😍🍾
@KevinKos
Жыл бұрын
Thank you! Glad you like it!
@Kaijugan
Жыл бұрын
Hey Kevin, would you consider doing an episode on Shrub? That being a vinegar based syrup usually mixed with fruit? Could be an interesting cocktail ingredient.
@KevinKos
Жыл бұрын
I already did some shrub cocktails. Check out "valentines day strawberry cocktail" and "the most complicated Pina Colada" episodes.
@privacywins2024
Жыл бұрын
Does anyone know the estimated shelf-life of this basil oil syrup? Thinking of making some for the summer months but wasn't sure if this was mentioned!
@tucopacifico
Жыл бұрын
Excellent vid, excellent recipes!Hope you go on the road again soon.Maybe try a Fiol French 75😎🍾
@KevinKos
Жыл бұрын
Great suggestion!
@Justin-xz5gb
Жыл бұрын
🍾🥂 amazing episode! So glad you and the team got to enjoy a journey and create this masterpiece on the way. Would love to see more traveling episodes incorporating the use of fresh local ingredients :)
@KevinKos
Жыл бұрын
I hope there will be more chances to make them 🤞. Thank you!
@ivk4808
Жыл бұрын
All your episodes are always great but this one really stood out. Thanks!🍾
@KevinKos
Жыл бұрын
I really appreciate that, thank you! 🥂
@bobaerbuddy
Ай бұрын
🍾 liked both ideas a lot, will try both 😃
@ycf9744
Жыл бұрын
What a beautiful place.❤
@KevinKos
Жыл бұрын
It really is! 🤩
@rebellistas6759
5 ай бұрын
Hello Kevin!! Instead of using fresh lemon zest you could try to dehydrate the leftovers of any citrus oleosaccharum.Just a small suggestion ✌️ Keep up the great work 🇬🇷
@loribeehler1123
Жыл бұрын
🍾 That wink during the shake stops my pulse for a split second. Keep up the stellar content!
@KevinKos
Жыл бұрын
Haha as long as it goes back to normal it all good! Thank you and cheers!
@alainal1650
Жыл бұрын
Two things I love have come together! Italy and Cocktail Time! 🍾
@KevinKos
Жыл бұрын
Thank you! ♥️
@brianherman503
Жыл бұрын
🍾 🥂 Cheers Kevin! It was fun seeing you on the road!
@KevinKos
Жыл бұрын
Thank you, it was a great experience. 🤩 Cheers!
@myatix1
4 ай бұрын
Thanks for sharing! 🍾
@schmitzcj
Жыл бұрын
Perfect timing, my basil plants are going nuts and I was looking for something besides a basil smash,.. which I truly enjoy as well. 🍾
@KevinKos
Жыл бұрын
This can be a great ingredient for a basil smash too 😉 Cheers!
Жыл бұрын
This was so fun!! 🤩 Where should we go next? 🤔
@ellyam991
Жыл бұрын
I may have a suggestion 😬
@KevinKos
Жыл бұрын
It really was! We'll see. The suitcase is always ready! 🤩
@clubexperimental
Жыл бұрын
I don’t doubt your mixology knowledge, but this cocktail just blew my mind. Thank you for the inspiration!
@KevinKos
Жыл бұрын
😁🥂
@jonathanlatta20
Жыл бұрын
awesome! thanks kevin!
@KevinKos
Жыл бұрын
Glad you liked it!
@mircorizzolomini3712
Жыл бұрын
Thank you Mr. Kos for yours incredible work, you are a source of ispiration.
@KevinKos
Жыл бұрын
Wow, thank you!
@ShawnsEPIC
Жыл бұрын
🍾 another great video man! it looks like you really enjoyed your stay.
@KevinKos
Жыл бұрын
Thank you! Yeah, it was a great experience!
@eddie_babyyy
Күн бұрын
Hey Kevin! Thank you for this recipe. Tastes amazing. How would you recommend storing the syrup? Is it shelf stable.
@PatlesPats
Жыл бұрын
🍾 I love your videos, I discovered your Chanel recently and there is so many things I want to try now!
@KevinKos
Жыл бұрын
So happy to hear that! I hope you get to try a bunch of new things, cheers! 🥂
@jacobcalix3774
Жыл бұрын
I aspire to be an educator such as you. Thanks for your professionalism and general good humored spirits. Pure class. Joining the other peeps here asking about the ultimate shrub recipe! Can't wait
@KevinKos
Жыл бұрын
So nice of you! Cheers!
@ramonribeiro717
Жыл бұрын
Amazing Kevin! I'm still looking forward to Suze recipe!
@KevinKos
Жыл бұрын
Thanks!
@trondurjohnssonfugl6148
Жыл бұрын
Great and interesting video, thank you for this one! Cin cin!🍾🥂
@KevinKos
Жыл бұрын
Glad you enjoyed it!
@chall3016
Жыл бұрын
🍾Absolutely beautiful 😎
@BambinoBimbim
Жыл бұрын
Been following your channel for quite a bit now, very surprised with how far you’ve come 😂😂, bravo kevin! ❤🍾
@MrPeterMerkin
Жыл бұрын
🍾 Love watching your vids. More Italian 🇮🇹 drinks please!
@danwhiteside5452
Жыл бұрын
Stunning video 👏🏼, great drinks as always
@DrWoodsciman
Жыл бұрын
🍾superb, I will be trying both of these this week!!
@KevinKos
Жыл бұрын
Hope you enjoy!
@vismundcygnus2800
Жыл бұрын
Thank you sir. I love olive oil. Never made a syrup out of it though. I will try this.🍾
@szarkanandi8339
Жыл бұрын
🍾 your channel always keeps me entertained and gives me nice cocktail ideas thank you
@OTOMAGIC
Жыл бұрын
Splendid episode, definitely worth it to try and make these cocktails at home. Cheers! 🍾
@KevinKos
Жыл бұрын
Glad you enjoyed it! Cheers!
@curling87
Жыл бұрын
Kevin! Do a cocktail garnish series
@genjokaptanoglu1083
Жыл бұрын
🍾Greetings from the mediterranean
@KevinKos
Жыл бұрын
Cheers!
@cpav9062
Жыл бұрын
Hah! you were quite close to home! Those are cocktails I'd really love to try. Cheers! 🍾
@KevinKos
Жыл бұрын
Yes, just a couple of hours drive. Cheers!
@cpav9062
Жыл бұрын
@@KevinKos Ah, I meant my home, just 20 minutes by car 😁
@eanklert3968
Жыл бұрын
🍾 I love this. Perfect for summer.
@KevinKos
Жыл бұрын
Glad you like it!
@andrewjohnston9115
Жыл бұрын
It all sounds delicious 🍾
@AngryCocktails
Жыл бұрын
Love the scenery!
@KevinKos
Жыл бұрын
It was beautiful! We tried to do some more drone shots but got chased away by the storm ⛈️😅
@Jensstgt
Жыл бұрын
🍾 Tiramisu Drink would be a great Idea 💡
@KevinKos
Жыл бұрын
I agree! 🤩🇮🇹
@fugu4163
Жыл бұрын
Just sitting here enjoying a glass of Nozeco and whatching this video.🍾🍇
@KevinKos
Жыл бұрын
Enjoy!
@samuelesalvel4033
Жыл бұрын
Perché Kevin l'é un fiol (because Kevin is one of us) 😁 cheers from Venice, hope to meet you one day, maybe in Trieste (?) Look for the Trieste cocktail week next year ✌
@KevinKos
Жыл бұрын
I will 😉 Thank you!
@wrezen
Жыл бұрын
🍾 Hello, Kevin! I apologize if someone already asked this, but I just couldn’t find in other comments. I have two questions: 1) Would it be possible to store syrups in the freezer? I want to make several of them, especially those you crafted, but I just won’t use all of them enough as I just make cocktails for myself. 2) when I prepare mint for syrup by immersing in hot water, much of the mint color and flavor is immediately extracted by the hot water, pretty much making a tea, and in the end of the process, my syrup had a slightly pink tint. Have you had that happened before? Do you have any insight on what I may have done wrong? Thank you so much!
@Pummi1982
Жыл бұрын
🍾 Great job, thank you! Cheers
@KevinKos
Жыл бұрын
Thank you! Cheers 🥂
@arjunanand1
Жыл бұрын
This looks incredible, can't wait to try it out!
@KevinKos
Жыл бұрын
Thank you! Let me know how you like it and cheers!
@arjunanand1
Жыл бұрын
@@KevinKos Just did, and it turned out great! It's going to be a summer hit for sure!
@pabloreyes2026
Жыл бұрын
🍾 Beautiful cocktails !
@KevinKos
Жыл бұрын
Thank you! Cheers!
@jpcampbell
Жыл бұрын
🍾awesome as always
@KevinKos
Жыл бұрын
Thank you! Cheers!
@TheSamHandwich
Жыл бұрын
Cheers! 🍾 The info about blanching the basil first is really helpful. I’ve done it without and the syrup ends up an unattractive brown color. Will try it your way next time.
@KevinKos
Жыл бұрын
awesome! I am sure you'll get better results with this.
@raymondf3670
Жыл бұрын
I just enjoy your videos 🍸🍾
@KevinKos
Жыл бұрын
I appreciate that. Cheers!
@punsaralakshan4647
Жыл бұрын
Amazing cocktail ❤. I really want to try it 🎉
@KevinKos
Жыл бұрын
Thank you! Cheers!
@MsSussiluss
Жыл бұрын
Nice episode 🍾
@KevinKos
Жыл бұрын
Thanks!
@DavidV-sz4di
Жыл бұрын
🍾🍾🥂 great episode, I'm a bit late, but hey its vacay season😅 I loved every bit of it, will definitely give Fiol a try🤝👌
@KevinKos
Жыл бұрын
Thank you! I am sure you'll love it! 🫶
@kingmomo6312
Жыл бұрын
🍾 you’re a cocktail gangster
@KevinKos
Жыл бұрын
Thanks!
@marcschonholzer7995
Жыл бұрын
🍾 Thanks for this inspiring video! I don't have an idea for which cocktail you could use FIOL right now. But could you once make an episode about the Enzoni?
@KevinKos
Жыл бұрын
Thank you for the idea. Cheers!
@AndersonCrow
Жыл бұрын
How many Wes Anderson films has your videographer been watching recently😅? Lots a really cool stylized shots in this one!
@nicolahohler3578
Жыл бұрын
🍾 came for the drinks, stayed for the tiramisù
@KevinKos
Жыл бұрын
🤤🇮🇹
@djblsky6784
Жыл бұрын
Just curious, why you didn't add saline solution to the Basil Spritz too? Besides that great episode, and the idea of coctail travel episodes is just nuts 🎉
@KevinKos
Жыл бұрын
I wanted to keep it the same as the Author did it. However, I would use saline there too. Thank you!
@maletti
Жыл бұрын
Not to mention that you can make a good plate of spaghetti with that Olive/Basil emulsion :)
@KevinKos
Жыл бұрын
Indeed 🤩
@BattleshipKotiomkin
Жыл бұрын
I can't believe that you were here in Treviso. Next time let me know so I can offer you something!
@KevinKos
Жыл бұрын
It's a beautiful city! Follow me on Instagram, I shared a few stories while I was there.
@brianfabianalamillanava4616
Жыл бұрын
🍾 ok love the drink. Just a question, What about the olive oil, does it leave a texture at the end, let your lips oily?
@Pandach_1
Жыл бұрын
We are always happy to support you and the team!
@KevinKos
Жыл бұрын
We appreciate it! 🫶
@zackerymunar3733
Жыл бұрын
Using olive oil in a cocktail?! 🧐 it looks pretty good and refreshing 🍾
@KevinKos
Жыл бұрын
Cheers!
@darkcopra1379
Жыл бұрын
Fascinating, i always wanted to try and make a cocktail with olive oil but couldn't wrap my head around the problem of separation, thanks Kevin for the inspiration as always great work! 🍾
@KevinKos
Жыл бұрын
Awesome! Let me know how you like it! Cheers!
@glennbergevin7726
Жыл бұрын
I really appreciate that you're slightly sunburned for this episode.
@KevinKos
Жыл бұрын
That's what happens when the moment you put me in the sun 😅
@czechrebel
Жыл бұрын
Hi Kevin, not sure if you will see this. I didn’t know how else to reach you for a question that I had regarding batched cocktails. I’m looking to prolong the shelf life of a citrus cocktail, and was wondering if separating the simple syrup from the citrus helps to prolong it. And if you had any other insight into this, for example, I’m assuming using rich simple helps and using super juice helps. Is separating the alcohol recommended, or can it mix with anything to prolong the shelf life? Thank you for your time.
@czechrebel
Жыл бұрын
Also I should say that you inspired me to buy a lot of gear haha, including the mini keg.
@KevinKos
Жыл бұрын
Hi, you can mix it bur still rather use it in 7 days. In case you wan't to have it stored more that a week than mix alcohol and sugar part (1:1 or 2:1 syrup) and add super or fresh juice before serving, Cheers!
@WatanabeNoTsuna.
Жыл бұрын
🍾 Another one for my Cocktails Of The Week list for my upcoming bar. Thank you! Are you going to make more bitters? That would be sweet! Well, not sweet, but... Uh... You get it! 😅
@KevinKos
Жыл бұрын
Hah, I see what you did there! Are you signed up to the Cocktail Times Newsletter? 🍸🗞️ When you sign up (on kevinkos.com) you get a free e-book with 2 bitters recipes, lavender and grapefruit 🤩 Good luck with your bar! Where will it be located?
@WatanabeNoTsuna.
Жыл бұрын
@@KevinKos Oh, I'm usually not one for newsletters, but I shall sign up right away! 😁 Thank you! 🙂 It'll be in Lisbon, Portugal. Following the regional drinks idea, a video with Portuguese liquors would be awesome: Licor Beirão, Amarguinha, Licor de Poejo, Ginja, and Poncha are amazing, but we do a crappy job of promoting them abroad. 😅
@SegolasZoso
11 ай бұрын
What about the 40 grams of basil water left? We start witj 240 and only take 200???
@rrichards84
Жыл бұрын
🍾 /Cheers
@petr-heinz
Жыл бұрын
The idea of basil & olive oil syrup is amazing 🍾 I just wonder whether the xanthan gum is necessary to emulsify the solution... I guess I might try it tomorrow.
@KevinKos
Жыл бұрын
Thank you! Make sure to report back with your findings. 🤓👨🔬 Enjoy and cheers!
@petr-heinz
Жыл бұрын
@@KevinKos Reporting back. Failed to emulsify, made a toad pond spritz instead 😅 The xanthan gum is either very important indeed, or it was because I made it from simple syrup instead of adding sugar after blending. I'm thinking that the foam might have carried the oil to the top. I tried adding half more of gum arabic to no avail. Aroma and flavor vise the sirup is great, but I've really borked the texture to a point where it's hard to enjoy it. Anyways, every day is a school-day, and now I know what to not do 😁 Also tried blanching for the first time, I'll try to use that for my infusions - hope it'll help with the color as well. Thanks for the inspiration. Now I have at least a new plant to take care of - a cute little basil.
@petr-heinz
Жыл бұрын
@@KevinKos Reporting back again. Drained the first attempt and tried again. Four times the amount of gum arabic and going really all-in on the blending did the trick, even without xanthan. Delicious, with thick texture. Nicely dissolved in the prossecco. Can't wait to try the syrup in gin&tonic with a bit of balsamico.
@KevinKos
Жыл бұрын
@@petr-heinz happy to hear that! Now you can enjoy your freshly made olive oil syrup! Thank you for your reports!
@benjaminliew2202
8 ай бұрын
Hi Kevin, just to check in tried to recipe with coconut oil instead but it cuddled once i am on my final stage which is preparing the spritz. Is it because the Xanthan gum I didn’t put enough or coconut oil have a lower freezing point?
@jenskausen9142
11 ай бұрын
Hi Kevin. What arabic gum und xanthan gum you used? Have you a link so i can order those products? BR Jens
@robertolopez6153
Жыл бұрын
What kind of glass did you use for the second drink?
@carlosserrano5838
Жыл бұрын
Kevin , awesome channel. How long does it last the Basil syrup?
@KevinKos
Жыл бұрын
use it in 14 days. Thanks!
@mattia_carciola
Жыл бұрын
They both seem amazing! The gin reminds me a variation on french 75 more than a spritz, but I'm a bit biased because despising both Aperol and Campari I don't like calling spritz the prosecco drinks I enjoy (like Hugo, Bellini, Rossini...) hahahaha Anyway, the important thing is beginning your evening with a POP! (I'm on my laptop, no emoji here :p) One question: do you think that all that heat could risk mellowing the fresh and balsamic notes of basil? I know that people from genova even make a point of chilling your mixer blades before making pesto! With an unlimited budget it could be interesting nitro-muddling it directly into the oil (maybe after a very quick "pour blanch"), then incorporating the syrup once it gets room temperature (and the bits are sunk to the bottom so one can use just the clear oil and recycle the bottom one for something else)... However we could have an uneven flavour distribution among the water and oil phase? Basil oleo saccharum? After all sugar dissolves 2:1 almost roomtemperature. Ok, I got carried away, but it's so nice seeing a mixologist with a strong enough scientific background to be able to just go no-filter about all the ideas I get from the vids!
@KevinKos
Жыл бұрын
Hi! I tried making this syrup without blanching the basil and wouldn't say I liked the results of that one. I got a lot of chlorophyll taste, and of course, the color wasn't as vibrant and stable as here. Nitro muddling might be an option here, but I haven't worked much with this so far, so I can't give much info here. So, in my opinion, quick blanching and blending is the best and easier option here, but if somebody finds and tests out different techniques, I am eager to hear it too. Thank you for taking the time to comment. I am so happy to see that mixology enthusiasts and professionals are joining 'cocktail time' every week. Cheers!
@mattia_carciola
Жыл бұрын
@@KevinKos i would try and update, but right now I don't have any equipment (or time, or money... Ironically however I have liquid nitrogen since it's used in my uni department lol)
@evanlawrence5815
Жыл бұрын
Hey Kevin, how did you land on the amount of xantham gum and gum arabic??
@MariMari-mz8mp
6 ай бұрын
how long is that olive syrup stable?
@kendo2377
Жыл бұрын
🍷You'll have to settle with a wine glass. 😜
@KevinKos
Жыл бұрын
I'll take it! 🥂😅
@jeanjimenez5899
Жыл бұрын
How long does italian syrup last in fridge?
@dortzemach4320
Жыл бұрын
🍾
@afernandesrp
Жыл бұрын
My concern is that the olive oil spritz will have the same outcome as the olive oil coffee at starbucks. Instant #2.
@KevinKos
Жыл бұрын
Haha there was no emergences reported from anyone on set! 😅
@doomgaze94
Жыл бұрын
Did your recipe for the Basil oil syrup but a bit disappointed as it separated once of the fridge. I tried to add a bit more of xantham and arabic, but still separated
@KevinKos
Жыл бұрын
just shake it a bit and it will mix back together.
@pumpitup726
Жыл бұрын
Hey Kevin, would be possible to make pineapple or even cashew super juice? we got a loot of that by here! Maybe you can make an video about that. The gringo people just love it! Thanks for all information you provide here! By an huge fan from Brasil
@KevinKos
Жыл бұрын
Hi! Some have already tried pineapple with some good results, although I am unsure about cashew. Instead, use it to make syrup out of it.
@jhonviel7381
Жыл бұрын
nice 🍾🍾🍾
@KevinKos
Жыл бұрын
Thank you! Cheers! 🥂
@ΔημητρηςΚ-π2κ
Жыл бұрын
Hi kevin my question is why you use both xanthan gum and gum
@KevinKos
Жыл бұрын
One is an emulsifier, and xanthan stabilizes the whole thing. Using them in this ratio works best.
@ΔημητρηςΚ-π2κ
Жыл бұрын
@@KevinKos is there a site or book to suggest read about the emulsifier and stabilizer ingredients like agar xanthan gelatin and the others
@cricardol
Жыл бұрын
Is xanthan gum enough? Can we replace guar gum with only xanthan?
@KevinKos
Жыл бұрын
Hi! I haven't tried it with guar gum, so I don't have an answer to this one. Sorry.
@junsu2042
3 ай бұрын
Is it okay to use nutri blender instead of hand blender? Is there reason we are using stick blender? If there anyone who knows the reason let me know please😢
@KevinKos
3 ай бұрын
That should be fine as well, usually they can be used interchangeably. Let me know how it works out!
@cero3fabs
Жыл бұрын
Do you refrigerate it afterwards?
@KevinKos
Жыл бұрын
Yes
@eafarrar
Жыл бұрын
I have a basil cordial that I make, but I can't get it to stay vibrant green despite blanching and even adding some ascorbic acid (though I'm kind of winging it on the amount of that). Any other tips for keeping that bright green color?
@KevinKos
Жыл бұрын
It will be hard to get a vibrant green color with basil-at least stable color. You can clarify it and add matcha green tea for coloring (check out my prebatch basil smash episode). I got this color here because I used olive oil.
@eafarrar
Жыл бұрын
@@KevinKos There's a bar here in Houston (Refuge) that made a drink called Pantone 359 which is a highball that uses a basil cordial and coconut oil fat-washed white rum -- and the drink I was copying. They probably make the cordial fresh each day, is my guess. (I suppose I can go ask.)
@Mariarco
Жыл бұрын
Wow! Pardon my ignorance, what if I don't put xanthan and arabic gum in the syrup?
@raviatm
Жыл бұрын
it will separate
@Mariarco
Жыл бұрын
@@raviatm is it a problem? Can i shake it before pouring?
@KevinKos
Жыл бұрын
It will separate in the cocktail, and you'll get an oily part floating on top.
@Mariarco
Жыл бұрын
@@KevinKos thank you for the explanation
@judokazuzu
Жыл бұрын
❤❤❤
@SilverKatt1
4 ай бұрын
🍾
@fiorivendramini7867
Жыл бұрын
🍾
@hoci82
9 ай бұрын
Can't believe this video has only 35k views! Thanks so much for the recipe for this syrup, mate. Bought xanthan and Arab gum for the experiment, blown away by the result. Can be used in a tweaked quick Basil Smash, a variant of the Emerald Dream or with prosecco. Highly recommendable 👏🏻🫡
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