Forced Carbonation
Dissolving CO₂ under pressure into a cocktail or ingredient for fine, lasting bubbles. It requires very cold, clear liquid and pressure-rated equipment.
Cold and clarity
CO₂ dissolves far better in cold liquid. Chill the cocktail as close to 0 °C as possible before carbonating.
Particles (pulp, curds, spice dust) act as nucleation points: they foam over and the drink loses gas. That's why carbonated cocktails are usually clarified first.
Pressure and bottle method
With a carbonation cap on a PET bottle, fill partially, squeeze out the air, cap it and connect to the CO₂ regulator. Shaking the bottle helps the gas dissolve.
Many bartenders work in a rough range of 30–45 psi (around 2–3 bar) for cocktails. Start low, adjust to taste and never exceed the maximum rated by the bottle and cap manufacturer.
Pressure safety
A container that fails under pressure can burst violently. Use only bottles and equipment designed and rated for the pressure you'll use.
- Never use glass bottles that aren't pressure-rated.
- Always use a regulator on the CO₂ tank and check hoses and fittings.
- Secure the tank upright with a chain or bracket.
- Release pressure slowly and point the bottle away from faces.
- Wear eye protection and work in a ventilated space: CO₂ displaces oxygen in enclosed areas.
- Discard scratched, deformed or old PET bottles.
Equipment
- Food-grade CO₂ tank with regulator
- Carbonation caps
- Pressure-rated PET bottles
- Eye protection
- Fridge or salted ice bath
Key variables
- Temperature
- As cold as possible, near 0 °C. Warm liquid = weak bubbles and foaming.
- Pressure
- Roughly 30–45 psi (2–3 bar) for cocktails, always within equipment limits.
- Clarity
- The clearer the liquid, the better it holds carbonation.
- Proof and sugar
- Carbonated cocktails usually work better with less alcohol and less sugar than their still versions.
Process
- 1
Clarify or filter the liquid thoroughly and set the dilution with water.
- 2
Chill the liquid as close to 0 °C as possible.
- 3
Fill the bottle no higher than the recommended mark and squeeze out the air.
- 4
Fit the carbonation cap, set the regulator to a low pressure within range and connect.
- 5
Shake the bottle, disconnect, rest it cold and repeat if needed.
- 6
Open slowly, pointed away, and pour into a chilled glass without agitating.
Storage
Carbonated bottles refrigerated, upright and protected from knocks. CO₂ tanks secured in a cool, ventilated place.
Shelf life
Ideally serve the same or next day; carbonation and citrus flavor fade. Label and date; when in doubt, discard.
Use it in
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An illustrated map of the essential bar tools, what each one does and what to look for when buying them.
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Ice doesn't just chill: it adds water, and that water is an ingredient. Understanding dilution is understanding why a drink tastes right.
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Sources
- Liquid Intelligence by Dave Arnold
Updated October 20, 2026