Nadia George
March 21, 2024
Ever wondered what gives your favourite fizzy drink that bubble? It’s not just CO2 that brings the party, nitrogen has been used in drinks and food for decades.
First up, let’s shine a spotlight on carbon dioxide, the mastermind behind the bubbles. This gas mixes well and releases slowly, which explains the activity in a glass of soda or a zesty G&T with a sharp 50 ml of Tanqueray.
Unlike its more exuberant cousin CO2, nitrogen infuses drinks with a silky smoothness and creates a creamy, cascading froth that’s a feast for the eyes as well as the palate.
Nitrogen bubbles are smaller and more numerous than those produced by CO2, leading to a softer mouthfeel and a frothy head that lingers on your lips. To experiment with nitrogen in cocktails, consider a nitro-infused twist on a classic whisky sour.
Why settle for one when you can play with both? Imagine a cocktail that starts with the lively pop of CO2 but settles into the smooth embrace of nitrogen. A layered drink that engages all senses, offering the best of both worlds.
Whether you're team CO2, with its zest and zing, or all about Nitrogen's smooth sophistication, it's about pairing the right gas with the right moment. Each component has what it takes to turn a simple swig into a delightful experience.