Fizz Without the Fizzle: How Boston Bartenders Carbonate Cocktails
Think back to that last gin and tonic you ordered. Remember how it started out so crisp, effervescent, and refreshing? Now fast-forward to the last few sips. Thatâ€™s right: flat, diluted, muddied with melted ice. To keep the frizzante fresh and rollicking from start to finish, a few local bartenders have taken to carbonating the entire cocktail in single-serve bottles, changing the game of bubbly boozing for the better. Hereâ€™s how they do it.
â€śHat on a Batâ€ť
To evoke a rum-and-coke sans cola, bartender Daren Swisher combines barrel-aged rum thatâ€™s been infused with vanilla, nutmeg, green cardamom, and sarsaparilla with burnt Demerara-sugar syrup and distilled water. The mixture is force-carbonatedâ€”a process often used by home brewers to carbonate test batches of beerâ€”in an empty plastic two-liter soda bottle fitted with a COâ‚‚ regulator, tank, and carbonation cap, then poured into single-serve bottles, capped, and labeled. The result is a complex drink with a nostalgic Coke Classic vibe.
â€śThe Van Cleefâ€ť
At this new Brookline haunt, bar manager Patrick Gaggiano fizzes up drinks in glass champagne bottles using a special plastic device invented by Pomodoroâ€™s Stephen Shellenberger. The goal? To achieve the tighter, smaller bubbles youâ€™d find in a flute of Dom PĂ©rignon. For the barâ€™s apĂ©ritif cocktail â€śThe Van Cleef,â€ť Gaggiano blends Cappellettiâ€”a softer alternative to Campariâ€”with Cocchi Americano, simple syrup, and water before giving it a dose of COâ‚‚. The libation is offered in both single-serve containers and, for a crowd, corked champagne bottles.
Source URL: http://www.bostonmagazine.com/restaurants/article/2013/12/31/carbonated-cocktails/