At Lantern’s Keep, tucked in Manhattan’s storied Iroquois Hotel, Head Barkeep Theo Lieberman—who trained under the Manhattan cocktail cognoscenti at Milk & Honey—has designed a cocktail menu that’s classic, yet ahead of the curve.
And with carbonated drinks becoming ubiquitous, it’s no surprise that Lieberman has created a carbonated libations menu that changes every two weeks. “I think the carbonating trend has taken off because people are looking for clever new ways to portray classic drinks without changing the integrity of the original cocktail,” says Lieberman. “There is a textural change when you carbonate a drink that makes something you are familiar with bright and new.”
Bubbly cocktails are also simple enough for home bartenders to recreate by using a carbonator (Lieberman uses the iSi Twist ‘n Sparkle, approximately $40). “They’re the best things for home entertaining because you can make batches of them ahead of time and don’t have to spend the whole evening behind the bar,” Lieberman says.
Try whipping up his Carbonated Negroni cocktail and a few others for your next soirée.
The Carbonated Negroni
Courtesy Theo Lieberman, head barkeep of Lantern’s Keep, New York City
1 ounce gin
1 ounce sweet vermouth
1 ounce Campari
Orange twist, for garnish
Combine the gin, sweet vermouth and Campari in a cocktail shaker and stir. Strain into the carbonator to carbonate, then pour into a rocks glass and garnish with an orange twist.
Courtesy Raúl Rexach, independent bartender in Barcelona
2 ounces Tanqueray Ten Gin
2/3 ounce St-Germain Elderflower Liqueur
1/3 ounce fresh white grapefruit juice
Combine Tanqueray Ten, St-Germain and white grapefruit juice in the carbonating system. Close the shaker, pressurize and shake vigorously for 6–8 seconds. Let rest for 20 seconds before decanting into Champagne glass.
Pear Amaretto Fizz
4 ounces Amaretto
12 ounces pear juice
8 ounces apple juice
1 tablespoon lime juice
Combine all ingredients in the Twist ‘n Sparkle and carbonate. Wait 1 minute before release. Serve in a coupe glass over ice. Serves 4.