This is a bulk purchase intended for our trade customers.
Why not add a touch of class to your cocktail bar by making fresh soda rather than relying upon either bottles or piped mixers? We think that your customers will value the nice touch of bar staff trained in the use of a traditional soda syphon – so is it worth the extra effort?
Theses 8gm cylinders contain completely pure carbon dioxide and each cylinder will make one litre of soda. The chargers have an extended shelf-life and will not expire so take advantage of the wholesale price to get a large supply in. These are the correct size and fitting for the vast majority of soda syphons (new and retro) MOSA, isi, liss etc – if you are unsure then please contact us before purchasing.
Best Cocktails for Soda Syphons:
So, how to best show off your new soda syphon and carbon dioxide seltzer? Well here are a few ideas to get you started:
Campari and Soda – Italian chic
Scotch and Soda – Scottish smooth
Amaretto Rose – amaretto, lime, soda
Brandy and Soda
The list goes on and on – remember that even if the recipe doesn’t call for it then that addition of a bit of sparkle to any dry or sour cocktail will add an extra sensory dimension.
360 CO2 Chargers
Just like Cheeky Monkey Cream Chargers tries to promote more adventurous culinary uses of Nitrous Oxide Chargers, you can also get a bit more excitement out of your Carbon Dioxide than you may previously have thought.
In the brilliant book by Kevin Liu he talks about how you can use the pressure of cream chargers to speed-infuse flavours, this works exactly the same if you use CO2 chargers, with another bonus – you get a fizz in whatever it is that your infusing.
This fizzy fruit recipe does exactly what the name suggests – it make fizzy fruit. You are effectively forcing CO2 gas under pressure into the fruit and then eating them whilst they retain their fizz, here is the very simple method.
Get some fresh fruit, they should be ripe but firm and unblemished. The reason for this is that your going to be putting monumentally strong forces upon them, the sort of forces that causes submariners to implode and and weakness could be exploited by the gas to blow your fresh fruit to smithereens!
Cut the fruit into pieces that are small enough to fit though the neck of the siphon bottle. Cutting them will also expose more moist, permeable surfaces to the pressurized Carbon Dioxide gas.
Put them into the soda syphon.
Charge with a single CO2 charger, but in reality a second could be used (although never officially recommended by us, or sanctioned by the manufacturers), because you are not likely to entirely fill the syphon, then there will be less void-space and less pressure than would be the case if you used a syphon full of liquid (like you normally would)
Place the whole, charged soda syphon into the fridge and leave overnight. The time aspect is to give the fruit and the gas inside the syphon to reach an equilibrium. The reason for the fridge is to increase the solubility of the gas water (inside the fruit) and to reduce the impact of the pressure release later.
Take the soda syphon out of the fridge, and ever so, ever so gently pull the trigger to release the gas. Before you do his, think about opening a bottle of coke that is warm or shaken – think about how violent the gaseous release can be, especially if the top is opened quickly. When you've released the pressure, you'll want to take out the fruit and consume as quickly as possible – watch how they fizz as soon as you take them out, with their massive surface area (compared to a glass of pop) they will go flat in next to no time.
This recipe suggests that you use just fruit, but you can also add a liquid to fizz them al up at the same time. The only problem is that you are likely to get bits of exploded mush inside the drink – so don't do this if your after a crystal clear glass of fizz, but if you're after a Bellini of daiquiri – or any other of the alcoholic smoothies then think of one more tool in the armoury of the molecular mixologist.