Carbonating Cocktails at Home

Carbonating cocktails is the technique that takes the French 75, the Gin Fizz, or any sparkling drink from 'spirit with soda added' to 'fully integrated carbonated cocktail.' When you build a drink in the traditional way — spirit plus carbonated water — you are diluting the flavors and always fighting the mixer. When you carbonate the finished cocktail yourself, every element is fully integrated before the fizz is added, and the carbonation is even throughout.

Why Carbonate?

Standard cocktail building with a carbonated mixer (tonic, soda water, ginger beer) means: - The mixer is pre-made and its carbonation level is fixed - Adding ice and pouring causes fizz loss immediately - The carbonation is uneven — sometimes flat in parts, very fizzy in others - You are adding significant volume and diluting the base cocktail

Home carbonation allows: - Full control over carbonation intensity - The entire drink to be carbonated, not just the mixer - Batch preparation of sparkling cocktails for service - Unique flavor combinations that commercial mixers cannot provide

Method 1: iSi Whip (Cream Charger)

An iSi whip (or any cream siphon) can be used with CO2 cartridges instead of N2O for carbonation. This is a common source of confusion: cream siphons use N2O for cream; carbonation requires CO2.

Equipment

• iSi siphon or equivalent (0.5L or 1L)
• CO2 chargers (not N2O/cream chargers)

Process

1. Combine the fully prepared cocktail (spirit, citrus, sweetener, no ice) in the siphon. Fill to the maximum line.
2. Seal the head and charge with one CO2 cartridge for a 0.5L siphon; two cartridges for a 1L siphon.
3. Shake vigorously 5–6 times to dissolve the CO2 into the liquid.
4. Refrigerate for 30 minutes (cold liquid holds carbonation better than warm).
5. Dispense directly into a chilled glass. The cocktail will be evenly carbonated.

Limitations

Not all cocktails work in an iSi whip. Pulpy or ingredient-heavy cocktails can clog the valve. Stick to well-strained, clear liquid bases.

Method 2: Forced Carbonation (Keg System)

Forced carbonation using a small keg and CO2 tank is the most powerful home carbonation method. It requires a small investment but produces bar-quality carbonation on demand.

Equipment

• 2L PET plastic soda bottle or ball-lock keg
• CO2 regulator and tank
• Ball-lock gas disconnect (for keg method)

The Soda Bottle Method (Easiest)

1. Prepare the cocktail batch and chill it to below 4°C (refrigerator cold).
2. Pour the chilled cocktail into a 2L PET soda bottle, leaving 3–4 cm of headspace.
3. Connect the CO2 regulator to the bottle via a carbonation cap.
4. Set pressure to 30–40 PSI (2–2.7 bar) for medium carbonation.
5. Shake the bottle vigorously while pressurized for 1–2 minutes.
6. Release pressure slowly, reseal, and refrigerate for 2–4 hours.

The colder the liquid, the more CO2 it absorbs and retains. Always carbonate cold.

Method 3: Soda Syphon

A classic soda syphon is simpler than a forced carbonation rig but less powerful than a pressurized keg. It produces a lighter, more gentle carbonation — appropriate for some cocktails, insufficient for others.

Process

1. Fill the syphon with chilled still cocktail to the fill line.
2. Charge with one CO2 cartridge.
3. Shake 3–4 times and allow to rest for 10 minutes in the refrigerator.
4. Dispense with the lever into a chilled glass.

Syphons work well for making your own sparkling water, light spritzes, and simple fizz applications. They are not suitable for heavy sugar syrups or pulpy liquids.

Carbonation Levels (Volumes of CO2)

Fizz Cocktail Recipes for Home Carbonation

The Gin Fizz and Ramos Gin Fizz are natural candidates — the entire sour base plus cream can be carbonated before service, eliminating the need for soda water at the end. The French 75 is another excellent choice: carbonate the base of gin and lemon juice, and the champagne element is replaced entirely by your own CO2.

Paloma benefits greatly from full carbonation — the grapefruit and tequila integrate much more completely when both are carbonated together.

Troubleshooting

• Cocktail goes flat quickly: The liquid was not cold enough when carbonated. Always start below 4°C.
• Too much foam when dispensing: Pressure is too high, or the cocktail contains too much sugar or fat. Reduce PSI or cool further.
• Uneven carbonation: Not enough shaking during the carbonation step, or insufficient rest time. Shake more vigorously and refrigerate longer.
• CO2 cartridge empties before carbonation: The siphon is overfilled, or the seal is not tight. Check the maximum fill line.

Carbonating your own cocktails is a moderate investment of time and equipment that pays off immediately in the quality and consistency of fizz cocktails.