I recently came across a link from Jeffrey Morgenthaler about home-bottled carbonated cocktails (http://www.jeffreymorgenthaler.com/20...) and am planning to try a few out this weekend. My concern, however, is that cocktails made with fresh fruit juice will not have a significant shelf-life in the fridge. Morgenthaler mentions this, but I am having a difficult time seeing the problem using fruit juice if spirits and liqueurs with a high sugar content are acceptable. I was thinking of doing a carbonated basil gimlet for example, but don't want to waste the product if I'm looking at a short shelf-life. Anyone have any thoughts on this?