Smoked Barrel-Aged Negroni

Step 1

Add the gin, Campari, and sweet vermouth to a cream whipper. Light the wood chips on fire with a lighter or over a gas stove until smoldering and (carefully!) drop them into the cream whipper. Screw on the lid. Add the N2O cartridge and pressurize the container. Shake the whipper and let sit for about a minute. Holding a glass over the nozzle to catch any spray, quickly release the pressure on the whipper. Unscrew the lid, and strain out the wood chips.

Step 2

Chill a glass. Measure out three ounces of the liquid and add to an ice-filled mixing glass. Stir until well chilled. Strain into a chilled glass. Garnish with an orange twist. Serve.