Taking the carbonated cocktail trend to another level, bartenders across the country are bottling their bubbly concoctions, making the effervescence of each drink just the pop of the cap away. And while you might think it’s too complicated for a DIY drinker to try at home, with a few simple gadgets, it’s surprisingly easy to bottle your own cocktails. We recently chatted with Soho House bar director Chris Ojeda who offered tips for bottling carbonated cocktails, as well as his fail-safe formula for capping fizzy, single-serving Americanos.
Don’t Overfill. Make sure you leave room in the neck of the bottle just in case it tries to fizz over when you open it. And store capped, carbonated bottles in the fridge since the cold air helps hold the bubbles.
6 oz. Campari
4 oz. sweet vermouth
6 oz. filtered water
Large glass pitcher or jar
Perlini cocktail shaker, or some other carbonation tool
Individual bottles (Ojeda’s recipe is batched for three 6-ounce bottles, like these)
1. Combine all ingredients in a large glass pitcher or jar and refrigerate for at least two hours.
2. Pour contents into your preferred vessel for carbonation and charge with the CO2.
3. Quickly funnel the carbonated cocktail into individual bottles.
4. Using a crown capper and bottle caps, bottle and cap the cocktails. Keep refrigerated for up to 2 months.