Soda water (Seltzer water)

  1. Fill the siphon till the bottom of the level pipe or the maximum mark with drinking water that is as cold as possible.
  2. Insert the siphon pipe.
  3. Screw on the siphon head.
  4. Insert a soda charger into the charger holder.
  5. Screw in the charger holder until you hear the carbon-dioxide gas flowing into the siphon.
  6. Shake the soda siphon thoroughly, for about 15-30 seconds.
  7. If you have a 2 litre (2 quart) or bigger siphon, wait 3 minutes than remove the empty charger and repeat steps 4-6.
  8. Put the siphon into the fridge for cca. 2 hours.
  9. Before dispensing shake the siphon thoroughly again and remove the empty charger.

Wine spritzer (called “fröccs”, a classic Hungarian beverage)

Some additional info for readers unfamiliar with spritzer: You must use white wine or rosé wine, but never red wine. You should always use good quality wine made in the reductive way. Never use a wine made with barrel fermentation! Never use sweet wine. Try to pick the most recent vintage of the wine, never use an old vintage. Never ever use low quality wine that you would not drink neat!

  • Big spritzer: 1 dl soda water, 2 dl wine
  • Long step: 2 dl soda water, 1 dl wine
  • Landlord: 1 dl soda water, 4 dl wine
  • Housemaster: 2 dl soda water, 3 dl wine
  • Reverse housemaster: 3 dl soda water, 2 dl wine
  • Sport spritzer: 4 dl soda water, 1 dl wine

“Light” (student’s drink)

Important! This is a sneaky, and very strong drink. Consume with great caution!

  • Fill the siphon till the bottom of the level pipe or the maximum mark with vodka.
  • Perform the same steps as with “Soda water”.
  • Put a small amount of fruit syrup at the bottom of a shot glass.
  • Dispense the carbonated vodka and drink immediately.

Whipped cream

  1. Put cream made from cow’s milk with a minimum 30% fat content in the fridge 12 hours before using. (optimum fat content is 33-35%)
  2. Fill the cream whipper with the proper amount of cold cream. Add confectioner’s sugar in the amount desired (for example, 50 grams of sugar for each pint of cream).
  3. Screw on the siphon head.
  4. Shake thoroughly for the sugar to dissolve in the cream.
  5. Insert a cream charger into the charger holder.
  6. Screw in the charger holder until you hear the nitrous oxide gas flowing into the siphon.
  7. Shake the cream under pressure 3-6 times.
  8. If you have a 1 litre (quart) size whipper, remove the empty charger and repeat steps 5-7.

Vegan “whipped cream” (coconut cream, coconut “whipped cream”)

  • You can make excellent whipped cream from plant-based creams with a high fat content. These are also naturally lactose-free. Choosing the right ingredient is the key to success.
  • I got the best results with coconut whipping cream (coconut cream). I would recommend a product with a fat content of more than 24%, having coconut flesh content of over 80% in the ingredients list. (For example Kara, which makes a sweeter, or Del Coco which is a more intense coconut flavoured cream).
  • I don’t have good experience with plant-based cooking creams, which have a too low fat content for making whipped cream. The result is bland, tasteless and runny.
  • I avoid oil based whipping creams (e.g. palm oil, sunflower oil) as I have experienced an unpleasant aftertaste and texture when consuming the finished whipped cream.
  • I am constantly experimenting. If I find a suitable ingredient, it will be featured on the site.
  • Perform the same steps as with “Whipped cream”.
Coconut cream with more than 25 percent of fat content

Stabilized whipped cream

  • Create a gelatin solution!
    • Weigh the cream you wish to use and measure 0.75% of the cream’s weight of powdered gelatin. (For example, 2 dl of cream needs 1.5 grams of gelatin, 4 dl of cream needs 3 grams of gelatin, etc.)
    • Dissolve the gelatin in a tablespoon of water then warm it (do not boil!).
    • Add 1 tablespoon of the cream to the gelatin water mixture.
  • Add the gelatin solution to the remaining cream with the sugar.
  • Perform the same steps as with “Whipped cream”.

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