"Jersey Bird Fizz | Crafted Pour"

"It’s a little intimidating starting my carbonation journey with my new iSi Gourmet whipper, mainly because I lean toward shaken cocktails and it’s more difficult to carbonate drinks that arent clear. But of course, I took that as a challenge, and this Jungle Bird riff with Laird’s Bottled in Bond Apple Brandy and Pineapple-Infused Campari came out really delicious, smooth, and fairly well carbonated. Even after taking the time to shoot some pictures there were plenty of bubbles leftover, and Ryan and I passed a double batch back and forth till it was gone. Did the bubbles last forever? No, the nucleation sites on the less clear ingredients definitely did some damage, but as long as we sipped quickly enough we got to experience the awesome flavor profile with a decent amount of bubbly to go along with it. So heres a middle finger (the “Jersey Bird” for those who don’t know) to science and here’s to crushing really strong cocktails really quickly to enjoy them. ", "undefined", "Jersey Bird Fizz",

"Ingredients"

Jersey Bird Fizz By , May 8, 2009 It’s a little intimidating starting my carbonation journey with my new iSi Gourmet whipper, mainly because I lean toward shaken cocktails and it’s more difficult to carbonate drinks that arent clear. But of course, I took that as a challenge, and this Jungle Bird riff with Laird’s Bottled in Bond Apple Brandy and Pineapple-Infused Campari came out really delicious, smooth, and fairly well carbonated. Even after taking the time to shoot some pictures there were plenty of bubbles leftover, and Ryan and I passed a double batch back and forth till it was gone. Did the bubbles last forever? No, the nucleation sites on the less clear ingredients definitely did some damage, but as long as we sipped quickly enough we got to experience the awesome flavor profile with a decent amount of bubbly to go along with it. So heres a middle finger (the “Jersey Bird” for those who don’t know) to science and here’s to crushing really strong cocktails really quickly to enjoy them. It’s a little intimidating starting my carbonation journey with my new iSi Gourmet whipper, mainly because I lean toward shaken cocktails and it’s more difficult to carbonate drinks that arent clear. But of course, I took that as a challenge, and this Jungle Bird riff with Laird’s Bottled in Bond Apple Brandy and Pineapple-Infused Campari came out really delicious, smooth, and fairly well carbonated. Even after taking the time to shoot some pictures there were plenty of bubbles leftover, and Ryan and I passed a double batch back and forth till it was gone. Did the bubbles last forever? No, the nucleation sites on the less clear ingredients definitely did some damage, but as long as we sipped quickly enough we got to experience the awesome flavor profile with a decent amount of bubbly to go along with it. So heres a middle finger (the “Jersey Bird” for those who don’t know) to science and here’s to crushing really strong cocktails really quickly to enjoy them. Ingredients: - Laird's Bonded Apple Brandy - Pineapple-Infused Campari Instructions: Pre chill all ingredients. Once cold, add all ingredients into an iSi Whipper and charge with 1 CO2 cartridge. Shake and charge with another cartridge. Shake like crazy. Let sit for up to 24 hours. Serve in a highball glass over an ice spear. Tropical,Originals,Bitters,Apple Brandy,BrandyBrand,Campari,Lime,Lime Juice,Refreshing,Signatures,Sours,Tiki