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Bubbles don't persist very long?
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Evan Wallace Staff member
Some users report that the carbonation only seems to last for a minute or two after pouring their cocktail. What is the reason for this?
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Evan Wallace Staff member
Once properly carbonated, the carbonation instilled with Perlini should be just as long-lasting as carbonation created by any other method (e.g., a bottle-conditioned Champagne). So my suspicion is that the beverage is not getting fully carbonated in the first place.
There are a few things that can lead to undercarbonated beverages. The first is the failure to get the shaker properly pressurized before shaking. It is extremely important to hold the shaker at a 45 degree angle while pressurizing to ensure that the tail end of the pressurizer is lower than the tip. This prevents liquid CO2 from flowing into the regulator, temporarily blocking the flow of CO2, and preventing the shaker from reaching the target pressure.
The second is not pressurizing the shaker long enough to reach full pressure. This can take 8-10 seconds with the handheld pressurizer, which is much slower than the two seconds it takes with the commercial pressurizer.
Thirdly, it is absolutely critical to use plenty of ice in the shaker. Beverages can hold much more CO2 in solution when ice cold as opposed to room temperature, up to three times more. In short: no ice, no bubbles.
Finally, you can always "double shake" to increase the initial carbonation level. After pressurizing and shaking the first time, pressurize and shake again. This can be especially helpful if the volume of the cocktail relative to the headspace is larger than normal.
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