Ever had a cocktail that felt light, silky-smooth, and more flavourful than usual? There’s a good chance it was nitrogen-infused. So, what does nitrogen-infused mean, exactly? It’s when nitrous oxide (N₂O) is used to add a delicate, airy texture to drinks – different from the sharp fizz you get with carbon dioxide (CO₂).
While CO₂ is the go-to for bubbly sodas and beers, N₂O is becoming a favourite tool behind modern cocktail bars. Why? Because it goes beyond bubbles. N₂O adds a creamy mouthfeel, enhances flavour, and speeds up infusion.
Whether you’re a professional mixologist or a regular cocktail lover looking to impress guests at home, we’ll show you exactly how to carbonate cocktails using N₂O. Let’s get into it!
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Let’s break it down quickly. N₂O (nitrous oxide) is a colourless, odourless gas commonly used in whipped cream chargers. When released into a liquid under pressure, it dissolves slightly into that liquid. That’s where the magic starts.
Unlike CO₂, which gives a sharp, crisp fizz, N₂O creates a gentler texture – more velvety than bubbly. It also doesn’t make your drink taste sour or overly carbonated. Instead, it smooths things out, enhances mouthfeel, and can speed up the process of infusing flavours like herbs, fruits, and spices into spirits.
While both N₂O and CO₂ create pressure and interact with liquids, the effect they have on your drink is actually quite different.
Carbonation is what you get when you use CO₂: classic bubbles like in soda, sparkling water, or champagne. The gas dissolves into the liquid and creates that crisp, fizzy bite when it’s released.
Infusion, on the other hand, is where N₂O really shines. Instead of making a drink fizzy, N₂O uses pressure to force flavour compounds (from herbs, fruits, spices, or syrups) into the liquid. It’s more about boosting taste and texture than about creating bubbles.
In practice, when you use N₂O, you get the best of both worlds:
You don’t need a full-on molecular mixology setup to start experimenting with N₂O. Just a few basic tools will get you going.
| Not sure which brand to go with? Check out our review of the best cream chargers to find a reliable option that fits your setup. |
Both tools work for N₂O infusions, but a whipped cream dispenser is usually easier to find, use, and clean. Just make sure it’s made for use with N₂O – not all dispensers are cross-compatible. Stainless steel models tend to be the most durable and safe for pressure.
You’ll want to have your drink fully mixed (minus the ice) before adding it to the dispenser. That means your base alcohol, syrups, citrus, herbs – whatever you’re infusing.
⭐ Top tip: Keep it cold – N₂O works better with chilled liquids because gas absorption is higher at lower temperatures. A quick stint in the fridge or over ice (before adding to the dispenser) can make a difference.
| Need help using your whipped cream dispenser for cocktails? Check out our guide on how to use a whipped cream dispenser to make sure your drinks turn out flavorful and foamy every time. |
A few small tweaks can make a big difference when you’re working with N₂O. These tips will help you get the most out of every batch.
Even though using N₂O for cocktails is pretty straightforward, there are a few common missteps that can throw things off. Make sure to avoid:
N₂O might not be the most traditional tool in a bartender’s kit, but it’s quickly becoming a favourite among creative mixologists – and for a good reason. It helps you build flavour, smooth out texture, and add a touch of flair that turns a simple drink into a showstopper.
Whether you’re crafting rosemary-infused gin, citrusy vodka spritzers, or a foam-topped espresso martini, using N₂O can take your cocktails to the next level.
Curious to try it yourself? Start with one of our premium N₂O cream chargers and bring your cocktail game up a notch.
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