There Will Be Bubbles
Molecular Mixology at Beretta
As in, "Wow, that's...wow."
So we were understandably excited to hear that Jon Santer (Bourbon & Branch) is secretly concocting carbonated cocktails behind the bar at Beretta, using his chemistry know-how for the betterment of your happy hour (and quite possibly pioneering a new class of drink).
Jon's molecular-level technique: He takes a basic cocktail (or one from Beretta's list, like the rye-and-benedictine Monte Carlo), mixes it and chills it. Then he carbonates it using his handcrafted, top-secret contraption (it looks like a funky water bottle) to add bubbles—delicate like Champagne, refreshing like beer.
Order a carbonated martini (it won't be on the menu because he's only been doing this for friends), and after admiring the effervescence—a bit unexpected even though you ordered it that way—you'll notice that not only does the texture pop, but the flavor profile also changes. Suddenly your dry martini is drier and crisper than ever.
One more reason to try it carbonated: Rumor has it that bubbles make a drink more potent.
But we'll let you be the judge.