Syphon bottle/Soda water (Yale)

There’s a way to add barware and an ingredient at the same time: that’s when you use the barware to actually make the new ingredient.

Soda water (also known as sparkling water or seltzer) is the ingredient we’re aiming for. It’s not hard to find this ingredient, chances are you already have some carbonated water lying around. But you can’t deny the charm of a syphon bottle. There’s something iconic about an old-fashioned syphon.

Since mixing cocktails is about the whole experience, the choice to advocate for a syphon bottle instead of ready to use soda is an easy one.

Sure, it’s the more fussy way: you’ll also need to stock chargers and you have to prepare the syphon by filling it and charging it. Afterwards you’ll have to clean and dry the syphon bottle. But adding sparkling water from a syphon feels a lot different than adding it from a simple commercial bottle. And even if you don’t use your syphon bottle, it should still be an esthetic improvement to your room. It isn’t even necessary to pick up an antique second hand syphon for that: there are modern syphons that are made with vintage elegance. I’m a sucker for the wire mesh versions, myself. (By the way: the wire mesh is to make sure the syphon doesn’t become a glass grenade when it might explode. After all: the bottle is under pressure and could break in a fall.)

If you try to buy a second hand syphon bottle, make sure it comes with a cartridge holder for the bulbs (chargers). It’s the most vulnerable part of the syphon and easy to misplace as well. So it happens a lot  that these syphons are sold without this critical element. It’s possible to get a spare bulb holder through some other channel if need be, but just be mindful of the issue.

When shopping for soda chargers, don’t accidentally pick up the chargers that are used for cream whippers. They look exactly the same outside of the package, but contain N₂O instead of CO₂.  I’m talking from reverse experience here: we once made some whipped cream with a soda bulb. Not a good idea. Using N₂O for your soda syphon won’t work either.

After charging the bottle, make sure you shake it for some ten seconds or so. You can remove the cartridge holder before you put the syphon to use. For some detailed description of syphon bottle usage, you can consult this page on the soda subsection of easyontheeye.net.

Having said all that, it’s all up to you of course. The point is to end up with soda water. Pouring it from a bottle of carbonated water will also work. Just keep in mind that the soda should be fresh: don’t use a bottle that has been opened longer ago. You want the soda for the fizz. If the fizz has died, there’s not much use for the soda.

This is advice that’s useful for all kinds of carbonated beverages that might be used in cocktails: use freshly opened bottles or cans. You can prepare for that by stocking small containers instead of liter bottles (or larger).

Finally a mixing note: CO₂ in water makes carbonic acid. Since it’s an acid, it will tilt your cocktail to the sour side. If you use a recipe, that’s not an issue. But if you start experimenting with soda water, it’s good to keep that effect in mind. Using soda water will have effect on the amount of sour ingredients to use (or the amount of sweet ingredients, as a counterbalance).

Yale

Although the soda and lemon touch give a small twist to this drink, the basis for the Yale is the same as Pink Gin: gin and bitters. They both seem quite hefty, and I guess they are. But don’t dismiss them right away. There are moments when a drink such as this is just the thing you need.

The gin is supposed to be dry gin according to the recipe, but there’s nothing wrong with experimenting. Since it’s all booze and bitters, a smoother variant like Plymouth or Old Tom might work even better.

gin (about 6 cl)

1 dash Angostura bitters

3 dashes orange bitters

soda water

glass:  cocktail (or other)

Stir the gin and bitters with ice and strain into the glass.

Add a bit of soda.

Garnish with a lemon peel.

In the recipe I followed (from The Savoy Cocktail Book) it is specified that you should squeeze the lemon peel on top. I haven’t added that instruction here, because I  think you should always squeeze the lemon peel garnish over the drink and rub the edge of the glass with the lemon. The only time it is acceptable not to squeeze the peel over the drink, is when you do these actions before you pour the drink, with the glass still empty.

Like Pink Gin, this cocktail calls for a glass that is fit for a smaller amount.