The soda syphon is a modern retro-cool drinks dispenser. In an age when convenience and fashion are expected to go hand-in-hand then the soda syphon provides a pair of gloves for both of them to keep them cosy – or perhaps it would be more appropriate to consider the soda syphon akin to Audrey Hepburn’s Breakfast at Tiffany’s, Hollywood starlet gloves (the type that go up above the elbows.) such is its level of sophistication.
So let the children enjoy their 2L p.e.t bottles of carbonated sweetness – and while they do then you can enjoy your much more grown up fizz from a shiny, red soda syphon bottle.
To use, simply add tap water – the measuring device (included) will make sure that you don’t overfill and overspill – then charge up with carbon dioxide. Simple!
Soda Syphon Facts:
Extremely easy to use
Extremely shiny and red
Sae to withstand high pressures
Uses isi disposable CO2 refills
Easy to clean
Compatible with 8gm CO2 refills
The soda syphon does not include any carbon dioxide refill canisters – so please purchase separately.
Red Soda Syphon
You can either think of this is a complex modernist, molecular mixology idea – or simply making alcopops depending upon whether you want to emphasis your molecular gastronomy credentials or simply have a laugh recreating your fave alcopop!
To put it simply what you are going to do is pile all of the ingredients of your favourite cocktail into the soda syphon plug in a CO2 charger and fizz up the whole thing, it really is that simple (molecular mixology.... yeah, whatever....)
There are some things to consider:
Keeping it sweet: Adding carbon dioxide makes drinks a touch sour because the CO2 dissolves to no only make bubbles but also reacts with water to create carbonic acid, that is the reason for the distinct taste of Seltzer water. Get ready with some simple syrup to add either before or after you get busy with the fizzy, this balances out the sour acid – this is something mixologists will already be aware of.
Keep it cool: Soft drink bottling plants keep everything as close as possible to zero degrees Celsius so follow from their lead and keep everything (ingredients and equipment) on the coldest shelf of your fridge for a few hours. The colder it is the more fizz you can get from your chargers.
Keep it Clear: If you us the carbonation to add extra infused flavours, then the spices or botanicals can cloud the alcopop, this might be okay – think about traditional lemonade – but if you want everything crystal then using an AeroPress coffee filter will filter out all but the finest solids, you may want to re-fizz after filtering
Keep it wholesale: our soda syphon can fizz up one litre of drink with a single CO2 charger, so once you've got a recipe that works, why not bottle it? Small 350ml coke bottles might not look too flash, but they are very useful – make sure you fill them when ice cold and all the way to the top if you want to keep the fizz.
Pour, don't squirt: If you are going to fill bottles with your alcopop thendo not use the syphon gas to squirt it in or although you might end up rolling on the floor laughing, you will make a mess and also waste all of the chargers that you've already primed.
Here are some recipes that are good to start with:
Simply Sweet Gin and Lemon: add equal quantities gin, water and lemon juice and syrup. This makes and instantly quaffable drink, you are unlikely to have long enough to bottle this one fefore it gets drunk!
Ginger Fizz: this one takes its heat from fresh ginger so you might get a bit of botanical blow-back – so be prepared with you aeropress filters. Ingredients, vodka, syrup and cubed root ginger.
Cranberry Fizz: This would normally be made with champagne, but the beauty of this idea is that you can use any white wine – the fizz gets added by the chargers. Ingredients: Equal parts cranberry, gin and white wine. Serve with a lime.
Negroni Fizz: This once is probably the jewel in the charger crown and really makes owning a soda syphon worthwhile. Ingredients: Equal measures of gin, vermouth, Campari. Pour, mix, fizz.
You have probably got the picture? Basically mix up your favourite drink, over-sweeten it slightly, and pour it into the syphon with a CO2 charger. It is maybe a bit simple to refer to it as molecular mixology, but CO2 is certainly a molecule so I for one am going to count it.