While standbys like the martini, margarita and Negroni don't usually disappoint, sometimes you want to be
wowed by your drink.
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.
1199 Valencia St
San Francisco, CA 94110