Kegging/Nitro with.... Liquids

I work at a bar and we are looking to start kegging our pre batched margaritas. I wanted to charge it with nitro! Nitro coffee seems to be the thing, and you guys are pros, so I figured I would turn to you.

I used this for a first attempt without trying to charge a full keg:
http://www.isi.com/us/culinary/home-edition/products/easy-whip-mini/

I put in 8oz of liquid, charged it with one charge of nitro, and dispensed. It was all foam and none of the liquid retained any foam or mouthfeel. Not sure what I am doing wrong, but it is a disappointing start to the experimentation.

Do I need a higher end whipping siphon? Is it not possible to nitro charge that kind of liquid? Please help!

 

I don't think it's going to work for your margaritas. No protein to form a stable foam.

 

The purpose of using Nitrogen in draught systems is to push the product at higher pressure without overcarbonating (as opposed to using CO2 alone). You aren't actually dissolving N2 into the product, since it is extremely difficult to dissolve N2 into any water based solution at temperatures and pressures used in draught tech. Without any level of carbonation and some sort of head retaining agent such as proteins, you aren't going to get any lasting head, no matter how your pour it.

 

Forget the kegging system and make a better drink. Quality over quick convenience. If you want a head like quality for the margarita, use egg whites.

 

Please don't put egg whites in a margarita!

 

Hm.

Science can't fix this? There is no sort of stabilizing agent I can add to the drink? Xanthan or otherwise?

 

There are no foam retaining agents I can think of that should be within 30 feet of a good margarita.

 

Here's a thought: Make your margarita as usual, then toss it out and pour yourself a nice pint.

 

I put a can of light beer in the blender with my blended margaritas and it gives it nice foam. However, I prefer my margaritas with a smokey Mezcal on the rocks.
Sorry I haven't tried beer gas yet to add much constructive ither than that I've read that the type of faucet is almost as important at the nitro for making the creamy head associated with stouts.

 

How about gelatin?

 

Gelatin could work, xantan or maltosec (maltodextrin) would probably be better. Google texturas and you'll find what you need

 

There are seriously a ton of cocktails that have egg white in them to create a frothy, thick head. Talk to any decent bartender.

 

There are seriously a ton of cocktails that have egg white in them to create a frothy, thick head. Talk to any decent bartender.

 

http://m.mentalfloss.com/article.php?id=53127

 

But a margarita should not be one...

 

.

 

Nor should it be kegged and dispensed, like a carnival soda pop while we're on the subject but hey-- to each their own.

 

This. For the record, I also do not think this whole whipping head on a margarita thing is a good idea.