StarChefs Studio

Technique: Carbonated Cocktail
Mixologist Jim Romdall of Vessel – Seattle, WA
June 2009

Getting bubbles into a cocktail can be done in a variety of ways: using soda siphons, hybridized cream whippers or topping with seltzers, tonics, sparkling wines, or beer. But what’s a bartender to do when the purity of the ingredients in a drink must be maintained and the process must be quickly repeated as many times as needed during service?

2008 Seattle Rising Star Mixologist Jim Romdall of Vessel uses the Perlini carbonation system to carbonate a delicate cocktail like the classic martini. The ingredients (plus ice) are combined into what is essentially a cocktail shaker that can be pressurized. The shaker is hooked up to a carbon dioxide tank and the liquid is carbonated. After a quick shake to chill the drink and dilute it appropriately, the cocktail is cold, bubbly, and ready to serve.

Step 1: Add ingredients and ice to the Perlini system.
Step 2: Hook the shaker up to the CO2 tank.
Step 3: Pressurize the shaker.
Step 4: Shake and strain carbonated liquid into glass.


Perlini Martini
Mixologist Jim Romdall of Vessel– Seattle, WA
Adapted by
June 2009
Yield: 1 Cocktail


2 ounces Plymouth gin
1 ounce Dolin dry vermouth
½ barspoon orange flower water
1 twist lemon


In the Perlini shaker, combine the gin, vermouth, and ice. Carbonate with CO2. Strain into a martini glass and garnish with a lemon twist.

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  Published: June 2009