How to use a whipped cream dispenser (iSi) to make cocktail foams and infusions for NA drinks?

The iSi Gourmet Whip (500ml or 1L) has become a staple of modernist bartending precisely because it works independently of alcohol. Unlike fat washing or long macerations that leverage alcohol as a solvent, the iSi uses gas pressure to force liquid into plant cells and extract flavors rapidly — a process called rapid infusion or pressure infusion.

Foam creation for NA cocktails: A classic citrus foam for NA drinks: 200ml fresh lemon juice + 100ml simple syrup + 50ml aquafaba. Pour into whipper, charge with 1 N2O cartridge, shake vigorously 10 times, keep cold. Dispenses as a stable, airy foam. This sits on top of NA spritzes, NA Champagne alternatives, and NA aperitifs as a visual and textural layer. Variation: Earl Grey foam (200ml strong Earl Grey tea + 30ml honey + 1 egg white or 50ml aquafaba) for NA iced tea cocktails.

Rapid cold infusion technique: Place 200ml of cold NA base liquid (kefir water, neutral NA spirit, cold brew) + 5g of fresh herb or 10g dried botanical into the whipper. Charge with 1 N2O cartridge, shake 30 seconds, wait 1 minute. Release pressure SLOWLY (aim whipper down into a cloth). Open and strain. The infusion is complete in under 5 minutes vs 24-48h by normal maceration. This works exceptionally well for: basil in NA gin, lavender in NA vodka alternative, chamomile in NA vermouth base, rose petals in kefir water.

CO2 vs N2O cartridges: Always use N2O (nitrous oxide) for foams and infusions — these are the standard silver 8g cartridges. CO2 cartridges (blue, used in soda makers) produce carbonation, not foam, and will make your foam liquid collapse immediately. Never confuse the two. iSi N2O cartridges are available at kitchen shops and online in Belgium.

Zeroproof.one shares advanced iSi techniques specifically for NA mixology including seasonal foam recipes and rapid infusion guides for Belgian botanicals.

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