Carbonation | Drink Lab: Taste the Science

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Whether you're toasting to the weekend or hosting an at-home happy hour, join the Exploratorium for Drink Lab: a cocktail hour where you can taste the science.

Hosted by Seaglass Restaurant & The Seismic Joint's Clay Reynolds, this week we're exploring Carbonation

FEATURED RECIPE
↳ Corpse Reviver #2
1 oz. Gin
1 oz. Lemon Juice
1 oz. Lilet
1 oz. Dry Curacao

Recommended for ages 21+.

#CocktailScience

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I've been carbonating water at home using a CO2 tank, regulator, and pressure lock cap that fits regular 1.25L plastic bottles that were originally purchased with carbonated water in them. I've found that quite a bit more CO2 goes into the water with prolonged shaking - however, I think the ratio of liquid to gas is much larger than your whipped cream set-up. Sidenote: whipped cream is normally made with nitrous, isn't it? And you're carbonating; not (?) nitroxing (?) If you mention this I missed that detail.

JamesLamb