Recently, Van Gogh Vodka hosted a Lemonade Lab with the USBG New York Chapter, with Tim Vos, Van Gogh Vodka’s Master Distiller on hand to present a history about the vodka and discuss its many different flavors.

During the lab, famed mixologist Jonathan Pogash prepared Van Gogh cocktails. Guests sipped on refreshing lemonade inspired cocktails while Booker and Dax’s Dave Arnold gave a lesson on the most efficient way to create carbonated cocktails behind the bar.

We got a hold of Jonathan Pogash to ask him about this latest skill every bartender should master.

CM: What is the best way to created carbonated cocktails behind the bar?
JP: Personally, I think it’s by using a Perlini Shaker. This is a specially designed cocktail shaker that allows you to add CO2, therefore adding carbonation to a cocktail before shaking it. It’s small and practical. For high volume, you’ll need to hook up your Perlini Shaker to a CO2 tank.

CM: Can you pre-make carbonated cocktails?
JP: It is possible to do this, and the amount of time they last depends on the equipment you’re using to add the carbonation, the vessel you are storing the mixture in, and the method of storing. You’ll always want to seal it air-tight, oftentimes what’s used is a bottle capper. You can then store your bottled carbonated beverages in the fridge for several days.

CM: What do you think about the carbonated cocktail craze going on?
JP: I’ve always loved carbonated drinks – they whet the appetite and are festive. One of Van Gogh’s focuses is lemonades, and what better way to enjoy a Van Gogh vodka flavored-lemonade than with a touch of carbonation?

CM: Do you have any tips for bartenders who want to try this technique?
JM: The best tip I can give to you is- to experiment! This is the fun part – especially with all of the various seasonal flavors that Van Gogh has to offer. The possibilities really are endless.

CM: What did you think of Dave Arnold’s presentation of carbonating cocktails?
JM: He is a true innovator in this field. He has mastered the art of carbonation. There are several other spots across the U.S. that have jumped on the carbonated cocktail band wagon – and this is a good thing! I’m always trying to innovate and coming up with new carbonated cocktails for the bars that I’m creating the beverage programs for as we speak.

Carbonated Cocktail Recipes to Try:

Sparkling Apple Lemonade

Ingredients:

• 2 oz. Van Gogh Wild Appel
• 1 oz. POM pomegranate juice
• 1 oz. fresh lemon juice
• 3/4 oz. simple syrup

Preparation: Add ingredients to a PERLINI shaker with ice, then charge, and shake well. Pour over ice into a wine glass or other fancy glass. apple slice and lemon wheel.

Cinnamon-Banana Soda

Ingredients:

• 2 oz. Van Gogh Banana vodka
• 1 1/2 oz. Monin Cinnamon syrup

Preparation: Add ingredients to a PERLINI shaker with ice, then charge, then shake. Pour out into a rocks glass filled with ice. Garnish with cinnamon stick and banana slice.