Carbonated Cocktails in the San Francisco Chronicle

My latest story for the San Francisco Chronicle is now online. I wrote about carbonated cocktails and the many, many different approaches bartenders are taking to make them. 

Carbonated cocktails proving popular
By Camper English

A little fizz can do wonders for a cocktail, making it more aromatic, lighter and a bit more dynamic.Traditionally, drinks get that fizz from mixers like ginger ale, sparkling wine or soda water. But several new carbonating devices have given bartenders the opportunity to add sparkle to almost any drink.

Carbonating drinks directly "makes a more intense, more flavorful cocktail, as opposed to adding 2 ounces of soda water," says Cappy Sorentino, bar manager at Healdsburg's Spoonbar.

Read the rest of the story here.

At Chez Papa, Adam Chapman makes a Watermelon Carolina Cross using a carbonated cocktail shaker. Photo: The Chronicle / SF