(makes 6 to 7 drinks)
6½ ounces Cointreau
13 ounces blanco tequila
5 ounces fresh lime juice,
6½ ounces cold water, filtered
Prepare batch in a large container and funnel into a siphon. Charge with CO2 and keep chilled. Serve over ice in a rocks glass. Garnish with a lime wheel.
Recipe courtesy of Cointreau
master mixologist Kyle Ford
Some things are so good you just want to bottle them up. Like CARBONATED COCKTAILS — hand-bottled libations infused with an added burst of carbon dioxide — which have been popping up at bars and restaurants around the country. The infused carbonation adds a bit of bubbly without the necessity of ingredients like soda or sparkling water, while bottling allows bartenders to premake cocktails, thus reducing the long lines that can come with mixing drinks. Added bonus: They’re ideal for cooling down on a hot summer day. For a delicious carbonated cocktail, try the following:
At Dallas’ 1920s-inspired cocktail den and kitchen THE STANDARD POUR, carbonated cocktails include the thirst-quenching Margarita Fizz — a blend of tequila, Cointreau and lime juice — and a classic Sidecar poured into a soda siphon (prebottling) for an added kick.
Forget Sangria. Chicago’s Catalonia-inspired MERCAT A LA PLANXA offers bubbly alternative accompaniments for its tapas-style cuisine. One to try: the Embotellado Kiwi, made with kiwi, thyme-infused vodka and a syrup of kiwi, thyme, coriander, sugar and white wine.
In Venice, Calif., THE TASTING KITCHEN’s award-winning bartender Justin Pike actually makes his bottled cocktails with yeast, creating pressure that leads to natural carbonation (an age-old brewer’s method). Among the innovative libations found here: the Mancini West, a mix of meletti, anisette, soda, amaro and a dash of maple syrup.