Yeah, that’s right. Balls.
For the last few years, I’ve been part of a progressive dinner club, where each home hosts a different course, and we traipse around the city to each home. And because who doesn’t love a theme, we… have themes! We have one coming up this Sunday, and among a list of about 10 options, I jokingly suggested balls. Which all the ladies loved (the dudes were noticeably silent in this decision making process).
So Sunday will be a ball-filled extravaganza, and I’m in charge of drinks. Because I’m insane and self-employed, the last week has me down a rabbit-hole of molecular mixology, ice trays, gelatin, and nitrous. It has been awesome.
Because I’m a lady, I’m going to keep most of my balls under wraps until the weekend, but wanted to share a garnish with you all – carbonated cherries.
You could say that my parents bought Steve an ISI whipped cream canister for his birthday (the kind you charge with nitrous, aka whippets – for the party people out there.) But more accurately you could say I suggested that my parents buy one for him so I could play with it. Our friend in science and drinking, Dan, has one which I’ve played with and easily convinced me to get one. You can do all sorts of fun stuff with this bad boy, like quick infusing alcohol, making warm foams, and the obvious, having whipped cream on demand. And as I found out this week, carbonating fruit.
The ISI charger takes both nitrous and carbon dioxide chargers, so you can also use it as a soda siphon. Or you can follow these easy steps (adapted from Al Dente blog) to carbonate fruit. What’s it like? An intense tingling cherry soda inside a cherry. Awesome right?
As for what’s in this pink cocktail? You’ll have to wait until after the ball party.