The secret ingredient?

nitrogen

Let’s talk about the science of the hand-shake

The ambient air you breathe right now is 78% Nitrogen. When a bartender picks up a shaker tin and slams it back and forth for 30 seconds, they aren't just "mixing" a drink—they are performing Manual Nitro-Infusion. The act of shaking is a crude, exhausting attempt to force atmospheric nitrogen into the liquid to create that signature creamy head. It’s a 150-year-old method of harvesting gas from the air using nothing but "arm-strong" technology.

Gas Flow is reinventing the process

When you use the shaker tin, you are the engine. You are the variable. You are the bottleneck.

With Gas Flow, we’ve automated the physics so you can focus on the hospitality. We took the "Manual" out of "Infusion" and replaced it with Precision Engineering. The Shaker Tin didn't die because it stopped working; it died because we found a significantly faster and more EFFICIENT way to get there.

In an industry that lives and dies on the revenue generated during peak business hours every second counts. This is where hand-shaken cocktails has been the silent killer of your margins, quietly bleeding your bar’s labor cost, beverage margins, and guest experience…