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Imagine the thrill of dropping a cocktail bomb into a glass and watching it dissolve, revealing a burst of flavors and colors! Are you thinking about how to make a cocktail bomb recipe? Don’t worry, At Foodsure, we are expert R&D professionals in cocktail bomb recipe formulation to help you at every stage. To develop unique, delicious drinks that fit perfectly with your brand or event. A drink bomb recipe that can soothe and refresh your target audience. Whether it’s a fabulous cocktail for your venue or a custom design created for a specific occasion, we are here for you. Our fizzing drink bombs recipe services provide exactly what you need with innovations.
Working with our drink bomb recipe experts ensures:
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It is the process of creating a ready-to-use cocktail cube or sphere that dissolves in water or alcohol to produce a flavored alcoholic drink.
Ingredients typically include alcohol or spirit base, flavorings (fruit, herbs, spices), sweeteners, effervescence agents (for fizz), and sometimes natural colorants.
Yes. They can be formulated with vodka, rum, gin, tequila, whiskey, or even non-alcoholic bases for mocktail bombs.
Fizz is achieved by combining acid (like citric acid) with a carbonate (like sodium bicarbonate) in the formulation, which releases CO₂ when dissolved.
Yes. Fruit extracts, herbs, spices, and natural flavor oils can be used to create a wide variety of taste profiles.
Proper drying, packaging in moisture-proof materials, and balancing sugar and effervescence agents help maintain quality and shelf-life.
Yes. Alternative sweeteners or sugar alcohols can be used without affecting the effervescent effect or taste.
Yes. We provide formulations suitable for mass production, including guidance on ingredient sourcing, packaging, dosing, and regulatory compliance.
Yes. Ingredients like vitamins, botanicals, or adaptogens can be incorporated while maintaining fizz, flavor, and stability.
Standardized ingredient ratios, controlled drying processes, and precise effervescent formulation ensure uniform taste and carbonation across all units.
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