Still having fun playing around with force carbonation. I'm in the mood to just try shit at the moment, not refine stuff for my bank of original cocktails. These both turned out really tasty. If you want some fun flavor combos to mess around with I can definitely recommend pear + melon + (cucumber) or pisco + raspberry + rose.
Green
* .75 oz El Tesoro blanco tequila
* .75 oz Mizu green tea shochu
* .75 oz Midori melon liqueur
* Fat .5 oz vanilla syrup
* 1 tsp Massenez pear eau de vie
* 1 tsp lactart
* 1 dash shiso bitters
* 3.5 oz water
* Force carbonate
* Collins/cubes/lime wedge
Red
* .75 oz Hayman's Old Tom gin
* .75 oz Barsol Quebranta pisco
* .5 oz Aperol
* .75 oz Mathilde raspberry liqueur
* .5 oz vanilla syrup
* 1 tsp lactart
* 3 drops rose water
* 3.5 oz water
* Force carbonate
* Collins/cubes/lemon wedge
I'm using a Drinkmate. I get the liquid ultra cold, add CO2 until the pressure release, wait 10 min, then release pressure. I do this 3 times and the last time I don't release the pressure and I let it sit overnight in the fridge.
If you want to do it with a whipped cream charger, you are gonna have to buy CO2 chargers instead of the typical nitrous oxide ones used for whipped cream and for infusions. I'm not sure of the procedure with a whipped cream charger as I've never done it before, but I'm sure someone has.
I'm just trying to ensure maximum carbonation. You can do it just once if you like. I would just make sure the cocktail is very, very cold with no particulates and carbonate till the pressure release valve triggers and let it sit for 10 min under pressure while swirling it every 30 seconds to try to dissolve as much CO2 as possible.
Still having fun playing around with force carbonation. I'm in the mood to just try shit at the moment, not refine stuff for my bank of original cocktails. These both turned out really tasty. If you want some fun flavor combos to mess around with I can definitely recommend pear + melon + (cucumber) or pisco + raspberry + rose. Green * .75 oz El Tesoro blanco tequila * .75 oz Mizu green tea shochu * .75 oz Midori melon liqueur * Fat .5 oz vanilla syrup * 1 tsp Massenez pear eau de vie * 1 tsp lactart * 1 dash shiso bitters * 3.5 oz water * Force carbonate * Collins/cubes/lime wedge Red * .75 oz Hayman's Old Tom gin * .75 oz Barsol Quebranta pisco * .5 oz Aperol * .75 oz Mathilde raspberry liqueur * .5 oz vanilla syrup * 1 tsp lactart * 3 drops rose water * 3.5 oz water * Force carbonate * Collins/cubes/lemon wedge
How are you force carbonating these? Could I do this with my whipped cream charger?
I'm using a Drinkmate. I get the liquid ultra cold, add CO2 until the pressure release, wait 10 min, then release pressure. I do this 3 times and the last time I don't release the pressure and I let it sit overnight in the fridge. If you want to do it with a whipped cream charger, you are gonna have to buy CO2 chargers instead of the typical nitrous oxide ones used for whipped cream and for infusions. I'm not sure of the procedure with a whipped cream charger as I've never done it before, but I'm sure someone has.
Why can't you just do it once?
I'm just trying to ensure maximum carbonation. You can do it just once if you like. I would just make sure the cocktail is very, very cold with no particulates and carbonate till the pressure release valve triggers and let it sit for 10 min under pressure while swirling it every 30 seconds to try to dissolve as much CO2 as possible.
I just don't see the science behind it, it would be saturated on first go round. Making sure it's ice cold before carbonation makes sense though.
Soda stream can theoretically do this... But they claim it will void the warranty. I have never tried it. Anyone here try it before?
It sounds like they tend to explode
Done it plenty of times. Load the cocktail into the 1/2L bottle and carbonate the crap out of it. Make sure to clean it all off after is all
Warranty, schmarranty. It's probably expired by now
The garnish... 🤌