Reanimating the Corpse: A Carbonated Zombie

By

Kerry Jepsen
Megan Swann
Rum Clemont VSOP, Brugal Especial Rum, Zombie Tonic, Cinnamon Demerara, and Bittercube Jamaican Bitters
Rum Clemont VSOP, Brugal Especial Rum, Zombie Tonic, Cinnamon Demerara, and Bittercube Jamaican Bitters

Could you carbonate a martini? Yes. Would you like it? Probably not. Cocktail carbonation systems requires a sense of balance, ingredient knowledge, and a bit of imagination. Bartender Matt Hunnel of JIMMY in Chicago gets it. He’s the proud user of the three-piece Perlini System cocktail carbonator, and maker of the Retro Apocalyptic—a play on the Zombie that's reanimated with bubbles à la Perlini.

Hunnel blends his select rums, fruit juices, and spices in the Perlini issued shaker. CO2 is directly added to the shaker through the nozzle, and like a strike of lightning, this monster is alive! The system adds effervescence without diluting flavor. “This cocktail is fuller in body and served over crushed ice,” says Hunnel. “The carbonation added by the Perlini tends to last much longer and the bubbles are great. They add such liveliness to the drink.”

At $600, the commercial system—including three cocktail shakers, and a commercial pressurizer, able to splice into a soda gun system or attached to a stand alone CO2, —is no small investment. And Hunnel has big plans: “The one-time cost is worthwhile. We can add fizz to any cocktail on the fly and create house-made sodas.”

Retro Apocalyptic (Yield: 1 cocktail)
1. To a Perlini System cocktail shaker with ice, add 1 ounce Brugal Especial rum, 1 ounce Ypoica cachaça, 3 ounces house zombie tonic (a blend of mint, grapefruit, allspice, coriander, clove, bay leaf, and Demerara sugar), 1 ounce lime juice, 1 barspoon each St. Elizabeth Allspice Dram and Corsair Red Absinthe.
2. Apply CO2.
3. Strain into a highball glass with ice. Garnish with mint sprig and lime.

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