Special Shiny Super Silver Soda Syphon - Get fizzy, with this soda syphon - put some sparkle into your life - don't be all flat and flaccid. The CO2 powered fizz maker will a new dimension to your drinks…
Using it is as simple as switching on a tap – and once it is charged with CO2 then it will be ready to go whenever you need it – you do no need to use instantly.
The fizzy water made with a soda syphon contains more than just bubbles – the cartridge of carbon dioxide also imparts a subtle, tangy flavour. You can drink straight, over ice or with any number of flavourings and cordials. Below we have recipe for cream soda and another one for a Tom Collins – that would be one for the kids and one for the grown-ups but you can decide who gets which!
Simple to operate
Easy to clean
Not to washed in mechanical dishwasher
Very, very shiny red
Suitable for 8gm CO2 chargers
Chargers are single use and disposable
Disposable, single use cylinders of gas (gm) are sold separately
Silver Soda Syphon
There is a bit of crossover between the worlds of CO2, Soda Syphons and N2O, Cream Dispensers. They are effectively the same thing but with different gases contained within the chargers, it is even possible to get a single item the iSi whipper that does both jobs (we don't recommend these because you are then tied in to the brand of chargers, so any saving made on the initial purchase will soon get swallowed up by the inability to get the cheap cream chargers.
The crossover can also be in the recipes as well as the equipment, there is an excelletn write-up on “Cooking Issues” that explores the use of a cream dispenser for infusing spirits, the Cheeky Monkey has tried using exactly the same result with a soda syphon.
The aim is to add additional flavour into your liquor from non-soluble solids, exactly in the same way that a more patient person would do a regular infusion. If you weren’t aware, this is how many spirits gin, vermouth, Campari and others are made. This new take on very traditional diffusion infusion is part old-school and part molecular mixology.
The process is quite simple, you place the liquid spirit and any mixer into the soda syphon
Add the “flavour” ingredients, these can be wet (herbs/fruit/veg) or dry (spices)
Charge with CO2 refills, use one or two depending upon the amount of liquid. Soda syphons are designed to take a single charger when they are full to the limit with liquid, when you only have a small amount of liquid then most of the gas will be above the liquid so the actual pressure is reduced, which is why you can use a second charger.
Give the setup 30 seconds to two minutes to do its work.
Quickly release the pressure without squirting out any of the liquid, you can do this by either inverting the syphon and using the trigger or keeping it upright and unscrewing the head.
Pour out the freshly infused drink through a sieve or filter to remove any solids.
It is a good idea to make sure everything, liquids, solids and equipment is as close to zero degrees as possible before you start.
So what is this all about? What is actually happening?
When you charge the syphon with the Carbon Dioxide gas, it is forced into then syphon under great pressure that causes it to dissolve into the liquid. From there it can also pass into the infusing solid that is submerged in the liquid. If the infusing solid is water based (eg. a cucumber) then it will also dissolve into the solid, if it is dry (eg. star anise) then it will either go into air pockets in the solid, or force the liquid into those air pockets. In fact it goes beyond that, it also passes through cell membranes so the CO2 gas passes inside the cells of the solid. The time you leave it ( a few seconds to a few minutes) is all it needs for this process to take place. The magic happens when you release the pressure, the CO2 will immediately form bubbles and force its way back out again causing mini explosions and cell ruptures as it does this, emptying the contents of plant cells into the liquid, along with the flavours they contain. It replicates the infusion process that would normally take days/weeks of diffusion.
The speed of this process and the fact that it takes only small amounts of liquid make it ideal for the experimenting mixologist. You can go pretty much anywhere with this tecnique but a good place to start is with adding lime or lemon zest to a drink that was always going to have citrus added (think molecular Mojito), the high pressure diffusion brings out more of the tangy citrus oils than other techniques leading to a much zestier cocktail. Gin and cucumber works well too, although the soft cucumber has a tendency to actually explode leaving you a with a cloudy drink, although this can be rectified by using a AeroPress coffee maker to filter out even the fine particles.
Pretty much anything is work trying, get yourself a cheap bottle of vodka and see what you can do, but remember that the CO2 chargers will also carbonate the liquid giving it a slightly “soda water” flavour, but if it was a cocktail that was going to be served with soda (or any carbonated mixer) then that was the exact taste you were looking for, if you don't like it then a bit of simple syrup can counteract the dry, sour taste of the carbonic acid you've created.
Above all, the most important thing to remember is to have fun!! This really is an idea for the experimental molecular mixologist. When you get to grips with it you really will be laughing!