isi whipper infusions

This simple technique requires wood chips, an iSi cream whipper and N2O chargers (don’t use CO2 chargers for this, it doesn’t work the same way). I like to use Punt e Mes sweet vermouth in negronis, but you can use any sweet vermouth you like. For the gin, look for a London dry style like Plymouth (the subtle cucumber notes of something like Hendrick’s would get lost here). Use wood chips intended for cooking and avoid any treated wood. I’m giving the instructions here for two drinks, one for you and a friend or one for now and one for later. You can scale the proportions up or down, just be aware of your particular whipper’s maximum capacity (which’ll be listed in the manual) and don’t overfill. I like to garnish this with a spiral twist of orange peel cut with a channel knife, but you can also use a simple piece of orange peel cut with a peeler.

Smoked Barrel-Aged Negroni

Campari

sweet vermouth

wood chips

orange twist,

Add the gin, Campari, and sweet vermouth to...

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.

Chill a glass. Measure out three ounces of...

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.

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Smoked Barrel-Aged Negroni

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Smoked Barrel-Aged Negroni

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