Lately I've been using my Soda Club CO2 machine to put some bubbles in my gin, and although this is s fairly straightforward process, I thought I'd share what I've learned and draw on the collective egullet brain trust regarding a few unsolved mysteries. My findings so far: 1. Start by letting letting the booze cool overnight in the freezer - the colder the booze the more CO2 it can absorb and the more rapidly the CO2 will 'equalize' into the spirit 2. It's more fun to drink booze than to clean it off your kitchen wall - carbonating super cold booze is a very different experience than carbonating water. The CO2 disperses as very tiny bubbles at first, making the spirit look almost cloudy - these bubbles want to escape - don't let them! Wait until the booze clears up again before removing it from pressure. Seriously! 3. Keep the carbonated spirit as cold as possible post-carbonation - typically I'll keep the spirit in the fridge since the carbonating bottle forbids freezing (but what would it really hurt?). I'll try a glass vessel in the freezer and report back with my results. Questions: 1. Why does the spirit seem to loose it's fizz faster than carbonated water? - I could be crazy but it seems that after a day or two the carbonation is all but gone, compared to water that seems to go flat at half that rate. Is a colder temp required to keep equalization in alcohol? More experimenting is necessary on this. 2. How do you freeze the water in a spirit? - A bottle of cheap blanco tequila once separated in my freezer, yet this hasn't happened with any spirit sense - even at the same proof. Any reasons for this? I'd obviously like to avoid this from happening in the future as I imagine it's bad for the spirit (yeah, I know, like carbonating itsn't). Lastly, has anyone here tried this? I hear murmurs here and there about using siphons, but I'd love to hear other's experiences and ideas. Sure, it can be a gimmick, but in two cases I think it really made for some enjoyable cocktails - A 'fully carbonated' gin and tonic: Carbonated Gin and Tonic A lightly carbonated Negroni: Carbonated Negroni I'd even dare to say that I now prefer my Negroni's 'frizzante'. Though only about half of the cocktail is carbonated (since I go 2:1:1 when carbonating), it adds a velvity texture of small champagne-like bubbles and a bit more bitterness from the carbonic acid that really compliments the Campari. Any other cocktails out there that could use a good dose of CO2? Tim Don