Lethol Drinks

Be careful what you drink!
This is the advice experts are giving about a potentially lethal cocktail that is served to unknowing patrons. Liquid nitrogen (LN2) is fast becoming a crowd-pleaser in the preparation of alcoholic drinks for its melodramatic presentation. But what you don't know is that the chemical, which has a temperature of -200° C, has the ability to freeze everything it comes into contact with.

Why would you want to drink it then?

LN2 gives alcoholic beverages a 'smouldering' effect because of its extremely cold temperatures. The chemical is completely harmless if it evaporates before it is consumed by the patron.
But for Gaby Scanlon of Lancaster, England, this was not the case when she celebrated her 18th birthday earlier this month. The teen had a near-death experience when she consumed ‘Nitro Jagermeisters’, a shooter containing LN2, incorrectly ingesting the drink before the chemical could evaporate. She was subsequently rushed to hospital where doctors discovered she had a perforated stomach which they had to remove in emergency surgery, or risk her life.

Move to ban

LN2 has a number of fascinating uses, such as cyrotherapy for 'burning' or removing warts, diseased or cancerous tissue, storing stem cells and biological materials and in a process called promession, an 'environmentally friendly way to dispose of corpses'. But authorities in the UK and Australia are moving towards banning the substance in bars and restaurants following the incident. It has yet to be decided if other countries, including South Africa, will follow suit. So if you like your drink with all the frills, then you should heed the following advice:

Liquid nitrogen is neither poisonous or dangerous

The colourless, odourless liquid is a non-toxic and inert gas - meaning that it is not capable of chemical reactions (under a set of guidelines). It exists as a simple asphyxiant by displacing oxygen levels in air. However, inhalation of nitrogen in excessive amounts or consumption can cause dizziness, nausea, vomiting, loss of consciousness and death; in some cases occurring within seconds and without warning.

Freezing effect

It is similar to dry ice and gives off the 'freezing' effect, said Owen Frisby of the South African Association for Food Science and Technology. “If handled incorrectly or if it comes into contact with a foreign environment it can be extremely explosive,” said Frisby. “This means, in the case of the young girl, if the cold liquid comes into contact with your warm stomach, it has the potential to expand and burst.”

Handly little tool

Although LN2 can be used in the medical, construction and engineering industries, it is popularly used in the food industry to preserve foodstuffs, said Frisby. “It is a very efficient and handy little tool which can be used from everything from keeping ice-cream cool, to preserving bottled water to extending the shelf-life of processed fruit and vegetables. But this is chemically orchestrated through industrial process and not used in recreational purposes,” said Frisby.

Safety first

LN2 is a regulated substance that is not obtainable by the general public, said market analyst Dustin Mulder of Air Product SA, which supplies gas to several industries. “We have strict regulations governing the use of the chemical which includes the application and the process it is used in, as well as safety guidelines which should always be adhered to.”

The 'wow' factor

LN2 is strictly used as a tool for preparing cocktails and not as an ingredient, says Ryan Duvenage of Durban, who is known as the 'Master of Mixology' and has won several awards for his professional bartending skills. The use of LN2 in food preparation originated from the kitchen, said Ryan, who is also a trainer for the Barcode Bar Academy and Bespoke Bar Services.
“Avant garde cuisine was becoming more theatrical and chefs around the world began using the popular trend of molecular gastronomy which explores new culinary possibilities and preparations. This subsequently filtered into the preparation of alcoholic beverages and what is called molecular mixology,” said Duvenage. According to SA's Cocktail Champion, LN2 is used at a handful of high-end bars around the country but the trend is fast catching on. “Patrons are beginning to request these types of drinks because of their 'wow' factor.”

Never try this at home!

Duvenage stresses that LN2 should be handled by experienced and trained professional bartenders. “They need to know how to handle this sensitive component and should never put a patron’s safety in jeopardy,” he said. LN2 should never be consumed as an 'ingredient', he said. “You wouldn't swallow boiling oil, liquid nitrogen is the complete opposite and can do serious damage.”

Ryan Duvenage's five 5 tips to protect yourself against liquid nitrogen poisoning

1. Liquid nitrogen is used as a 'tool' to create a 'smouldering effect'. It should never be ingested.
2. If you are not sure what is in a drink - simply ask! If the bartender does not know the answer then this should be a red flag. If your drink is smoking or smouldering, ask the bartender why? If they cannot tell you, this should be another red flag!
3. If your drink contains liquid nitrogen - wait until your the 'smoke' on your drink completely evaporates before you ingest it.
4. Ask your bartender if he/she is properly qualified to create drinks with liquid nitrogen.
5. Make sure the bartender takes the necessary precautions when preparing the drink; Are they wearing the appropriate protective gear (gloves, googles, clothing), are they keeping a safe distance away from you, do they have adequate storage equipment?
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