Fizzers are to cocktails what cocoa bombs are to hot chocolate. Small spheres of flavor that disperse into fizzy, bubbly—sometimes sparkly—cocktail concoctions when added to liquid.
Combine ultrafine pure cane sugar, powdered sugar, baking soda, and desired flavor mix-ins. The mixture should be dry, resembling flour. If it is too wet, the mixture will not mold properly.
If you're wondering what mix-ins to use and how much of each, try our recipes for Cosmopolitan, Mojito, Arnold Palmer and Tequila Sunrise fizzy cocktail bombs.
Press the mixture into round measuring spoons. Press the two spoons together and shake them gently in the palm of your hand to form the mixture into a sphere.
Remove the spoons one at a time; they should release easily as long as the mixture isn't too wet. Set the ball on a rimmed tray. Let dry at room temperature for 4 hours.
