The Bar Journal

Carbonation is finding its way into an increasing number of alcoholic drinks both at the bar and on the shelf. This emerging trend, which is focused on cocktails and liqueurs, seems to have grown from Champagne and sparkling wine cocktails to new hybrids and recipes. In the on-trade it is also being spurred by new carbonating gadgets available to mixologists.

Carbonated cocktails in the on-trade are not new per se. As long as there have been carbonated drinks, there has been someone eager to mix them with alcohol. What sets the new class of sparkling cocktails apart is that they do not require a mixer which either, in the case or sparkling wine, soda or beer, carries a specific taste or, with carbonated water, leads to dilution. Instead the bartender can now infuse any liquid they like with effervescence from either carbon dioxide or nitrous oxide with new carbonating gadgets such as the ‘Perlini’ and the ‘iSi’ soda siphon.

On offer at a growing list of cutting edge establishments is an ever-expanding range of cocktails that run from the traditional Gin and Tonic and Negroni to custom offerings dreamed up by the imaginative minds behind the bar.

Leading the trend were innovative molecular gastronomy establishments such as New York’s WD-50, Chicago’s Aviary and Clyde Common in Portland that have been serving house-carbonated cocktails for a couple of years. Their use of modern equipment combined with the growing presence of sparkling wine cocktails, house-carbonated artisanal sodas and beer cocktails has laid the ground for the current air of experimentation with cocktails infused with carbonation in untraditional ways.

Interestingly, some bars are choosing to bottle a select number of their carbonated creations for each night’s service.

Starlight Room in San Francisco sells bottled and carbonated Negronis, Gin and Tonics, and Mojitos. Also in San Francisco, Jasper’s Corner Tap offers fresh juice cocktails like Paloma and Ruby Summer in bottles.

SALUTE!

GIUSEPPE GALLO