How to Make a Carbonated Cocktail At Home

There’s one cocktail trend in particular that bartenders have been embracing all season long to help take the edge off the smoldering temperatures – carbonated cocktails. Top NYC establishments like Booker and Dax, Lantern’s Keep and Saxon + Parole are using a combination of classic cocktail recipes with a touch of molecular mixology to create innovative summer drinks that are perfect for cooling down and quenching thirst.As mixologist at some of America’s best cocktail bars are demonstrating, these bubbly drinks aren’t carbonated in the traditional sense (with a splash of club soda or prosecco, for example). Instead, some are taking specific unique steps to create delicious, carbonated cocktails in their restaurants and bars.

Cointreau’s brand ambassador and New York City-based craft bartender, Kyle Ford shared with us his easy to make mouthwatering summer sips before the hot weather leaves us and summer Fridays are a distant memory. How does it work? Just batch your favorite cocktail, pour it into a siphon, and charge it with CO2!

1. Using a soda siphon to create carbonated cocktails simply involves batching your favorite cocktail, pouring it into a siphon, and charging it with CO2.  A standard issue iSi soda siphon will hold about five to six cocktails.


2. The trick is to properly dilute the batched cocktail with water before putting into the siphon.  This is to adjust for the fact that you are not shaking and diluting the cocktail with ice.

When you do shake a cocktail you are diluting and expanding the drink by about 25%.  That said, if you have a cocktail that has a measure of 4 oz. of liquid (like the 2-1-1 Margarita) you will need to add 1 oz. of water to the batch.

3. Prepare your cocktail in a large container accordingly and funnel into the soda siphon.  Screw the cap on and then charge the siphon with a CO2 cartridge, using the provided attachment.

4. Enjoy your carbonated cocktail!

Carbonated Cointreau Cocktails Recipes:

Cointreau Rickey (makes 5 drinks)

7.5 oz. Cointreau

3.75 oz. fresh lime juice, strained

20 oz. cold water, filtered

Prepare batch in a large container and funnel into a siphon. Charge with CO2 and keep on ice or in a refrigerator. Serve over ice in a tall glass. Garnish with a lime wheel.

Corpse Reviver CO2 (makes 6-7 drinks)6.5 oz. Cointreau6.5 oz. London Dry Gin

6.5 oz. Lillet Blanc

6.5 oz. fresh lemon juice, strained

6.5 oz. cold water, filtered

Prepare batch in a large container and funnel into a siphon.  Charge with CO2 and keep on ice or in a refrigerator.  Serve over ice in a tall glass.  Garnish with a dash of Absinthe and a lemon wheel.

Carbonated Margarita (makes 6-7 drinks)6.5 oz. Cointreau13 oz. Blanco Tequila

6.5 oz. fresh lime juice, strained

6.5 oz. cold water, filtered.

Prepare batch in a large container and funnel into a siphon.  Charge with CO2 and keep on ice or in a refrigerator.  Serve over ice in a tall glass.  Garnish with a lime wheel.

If you’re in New York City, we recommend these hot spots that are currently serving delicious carbonated cocktail trend as well!

Saxon + Parole: Limited selection of bottled cocktails and Manhattan on tap

Lantern’s KeepDaily carbonated cocktails like Negronis and Americanos

Booker and DaxA selection of bubble-filled cocktails, individually carbonated

Amoy y AmargoNew York’s only bitters-based bar serves a carbonated Americano on draft

Always remember to drink responsibly!