Make Your Drinks Sparkle With Pat’s Backcountry Beverages Carbonator Bottle

By Ann Binlot September 12, 2015

make your drinks sparkle with pats backcountry beverages carbonator bottle carbonatorkit content — Image used with permission by copyright holder

Do you love carbonated beverages, but prefer to make your own? Do you have an affinity for your Sodastream, but wish that it was a little more portable? We have a solution for you! Pat’s Backcountry Beverages actually has a Carbonator Bottle that allows you to carbonate beverages in a BPA-free, shatterproof, 20-ounce water bottle. Simply take an Activator Packet and place it in the reaction cup. The chemical reaction of citric acid and potassium bicarbonate adds bubbles into the liquid. When the chemical reaction starts, simply lock the lever and shake from side to side for about a minute, and there you have it: on-the-spot carbonation.

Now you don’t have to be wasteful buying all those bottles of seltzer and Perrier to get your sparkling water fix. Want some flavor? Simple add one of the Pat’s Backcountry Beverages all-natural syrups, which come in cola, ginger-ale, lemon-lime, pomegranate cola, and root beer flavors. That way, you don’t need to waste plastic or glass with all those soda bottles. Once it’s all carbonated, you can unscrew the bottom of the water bottle and get a convenient cup to share that carbonated deliciousness. Use Pat’s Backcountry Beverages Carbonator Bottle when you’re hiking, going to the gym, or on the road for that instant carbonated kick. Now we don’t have to pollute the earth with all those non-biodegradable bottles that other carbonated beverages come packaged in, because according to the company, “it’s the most environmentally-responsible carbonated beverage system on earth!” We can’t wait to bring it with us next time we hit the road.

For more information, visit patsbcb.com.

Editors' Recommendations

Topics

Culture

Former Digital Trends Contributor

Ann Binlot is a New York-based freelance writer who contributes to publications like The Economist, Wallpaper*, Monocle…

Food & Drink

Pro tips from Chef Eduardo Garcia for cooking outdoors like a true mountain man

Here's how to really cook like a mountain man

Chef Eduardo Garcia.

When we think of mountain men, we tend to think of rugged and self-sufficient folks who live off of the land. And while that's mostly accurate, it's also 2024, and the definition has evolved. Today's mountain man is personified by chef Eduardo Garcia, who combines culinary expertise and the right cooking tools with an adventurous attitude and focus on the environment.

Garcia has put in some shifts. He's done everything from cooking on yachts to delivering motivational speeches. He's also the host of Big Sky Kitchen, now two seasons deep. The show focuses on outdoor cooking and the many joys of preparing and eating food in the context of nature.

Food & Drink

When lunchtime (or anytime) hunger strikes, these are 13 best sandwich recipes to make

Try your hand at these gourmet sandwiches and never think of bologna and cheese again

A Banh Mi sandwich

There's a reason why everyone loves sandwiches. You can stack them, slice them, stuff them, toast them, dip them, grill them, fry them, or fill them. Sandwiches are perfect for a quick meal, easy to handle, require minimal cleanup and the creative options are endless.

With so many meats, veggies, spreads, and popular cheeses that you can stuff between two slices of bread, sometimes it's good to go back to the basics and remember why we fell in love with sandwiches in the first place. Here's a list of the ultimate best sandwich recipes for your adult lunch box.
Classic Italian sub sandwich

Food & Drink

Here’s how to crawfish boil the right way (and everything else there is to know about crawfish)

Crawfish is a Southern staple and in season right now. Here's how to properly prepare this seafood

A southern Crawfish plate

Crawfish, crayfish, crawdads, freshwater lobsters, mountain lobsters, yabbies, or mudbugs -- whatever you call them, one thing remains the same: They're delicious. That is; when they're prepared correctly. If you live above the Mason-Dixon line, you may not have heard of any of these cousins to the lobster, and that's totally normal. Crawfish are everywhere, but the vast majority of the world's eating crayfish come from Louisiana (around 95%).

The end of March to early June is prime crayfish season (when they grow to be the largest). That's why crawfish boils are common around the middle of spring to early summer. Despite being at their largest around this time, they're still pretty small. A jumbo crayfish will provide about as much meat as an average-sized shrimp. So, after you learn how to eat crawfish, you're going to need to eat a lot -- we suggest around 3 to 5 pounds per person. This seems like a ton, but you have to remember that these little buggers are mostly shell. And the secret of a good crawfish boil is to not overcook them, or the meat becomes tough.