“The cocktail comes out wonderfully carbonated and it is fun for the guest to watch the entire process.”įor classic cocktails that typically require soda water, such as tequila-sodas and Biciclettas, carbonating with an iSi whipper eliminates the need for mixers altogether and provides a sharper, more even carbonation and the option to make a round of up to four drinks at a time the only factor which needs accounting for is dilution. “We use one CO 2 cartridge (the cost equivalent of 30 cents) per every four cocktails we serve, so it is relatively cost effective,” he says. “For R&D at a bar, the iSi whipper is great for single batches,” he explains.Īt Allegory in downtown Washington, D.C., meanwhile, the iSi whipper is the bar’s only option for force-carbonated cocktails since they simply lack the space for a larger CO 2 rig. In fact, it’s what he used to workshop the Scotch-based Tropical Highball, before scaling it up for the bar’s draft program as part of an early menu. Patrick Abalos, managing partner at Night Shift in Houston, agrees that the iSi whipper is ready-made for research and development. When it comes time to serve, de-gas the whipper by pressing the trigger valve, then unscrew the head and pour
Leave the cocktail to settle in the refrigerator for up to 24 hours, allowing the CO 2 to integrate into the cocktail.ĥ. Keep the whipper upside-down, charge with another bulb, shake vigorously for a few seconds, then store upright in the refrigerator. Charge one bulb and de-gas by holding the trigger valve to create the vacuum in the canister.Ĥ. With a funnel, add the liquid into the whipper.ģ. Keep the liquid, the whipper and even carbon dioxide bulbs chilled.Ģ. Then follow Angelos Bafas’ instructions below.ġ. The drink should be as clear as possible, as close to freezing as possible and-to achieve ideal carbonation-use more CO 2 for higher-ABV drinks. “Now, many bars use efficient carbonation systems for large-scale service, but when it comes to carbonating individual drinks, or doing tasting trials for a menu, using an iSi whipper is still the go-to solution.”įor optimal results when using the whipper for CO 2 -charged drinks, just remember Dave Arnold’s three C’s of carbonation: clarity, coldness and composition. “Having started my bartending career in Greece where the level of bartending equipment wasn’t the most advanced, my first exploration of carbonation was by using the iSi whipper,” says Angelos Bafas, bar manager at the recently opened Soma, an Indian-influenced speakeasy in London’s Soho neighborhood. It’s this latter capability that has proved especially useful for the home bartender seeking a suitable off-the-shelf alternative to the large scale, sophisticated carbonation rig found in many of the world’s best cocktail bars. In a nutshell, the cream whipper-most professionals use the iSi brand-can be used in one of two ways for making complete cocktails: to add texture and infuse flavors from solid ingredients into a liquid mixture via nitrous oxide (N2O), or to carbonate a cocktail via carbon dioxide (CO2).
#Whip cream bartender gif professional
But today, after making a triumphant return to the culinary world on the coattails of molecular gastronomy in the 1990s, professional and home bartenders alike have discovered new applications for the versatile piece of equipment, using it to make everything from rapid infusions and espumas to batched cocktails, dispensed from the canister with boldly carbonated results. When the whipped cream dispenser was invented in the 1930s, it’s unlikely its creators ever envisioned the kitchen gadget becoming a backbar staple.
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