Negroni Carbonated

By Jamie Boudreau

Everything is better with bubbles. Classic cocktails like the Negroni can be lifted into the stratosphere with a bit of carbonation. Devices like the Perlini System and the new iSi Twist 'n Sparkle (seen here in use by Marcel Vigneron on Hanging with Harris) make carbonated cocktails and other beverages simple. Whether you are a pro behind the bar or just want to impress your friends at home, adding bubbles is a fun and unique way to add texture and flavor to old favorites.

Recipe

Negroni Carbonated

1 part Beefeater Gin

1 part Sweet Vermouth

1 part Campari

Instructions

Add all ingredients to a Perlini System shaker or similar device.

Add ice.

Add CO2 gas.

Shake.

Let rest while you prepare a cocktail glass.

Release gas slowly.

Strain into prepared cocktail glass.

garnish with orange peel

Comments
Ruben 15 Feb 2011
11:08 am

Hello Jamie,

what about the “normal” home drinker: Will a soda syphon with a couple of negronis and some water (to emulate the dilution) suffice when placed in the freezer for the necessary time to chill thouroughly?

Greetings from Germany,
Ruben

Jamie Boudreau 15 Feb 2011
11:31 am

Ruben,
The soda syphon, while it will work, is unfortunately nowhere near as good, as the pressure that is released is way too high to properly dissolve in the liquid.
The best way to emulate at home would be to place several Negronis (to the fill line of your particular syphon) and leave in the fridge and use when needed. (The ratio of gas to liquid is too high with only one or two Negronis). 
And yes, water is needed. To ensure it is the correct amount of water, stir your Negroni(s) over ice as you would normally do, and the strain into the syphon and charge. Your charged Negroni is now immediately ready and as you are storing the syphon in the fridge, under gas, the rest of the Negronis will keep indefinitely until you desire the next one!
Thanks for watching!

Matt M 15 Feb 2011
1:07 pm

Jamie-
Big fan of what you’re doing, love the videos each week. Here’s a question I’ve got about carbonating. How would the results of carbonating change if you used an iSi Cream Whipper instead of the system you have there?

Could be useful knowledge for someone who already has a Cream Whipper and doesn’t want to buy another piece of equipment (as hard as they are to resist).
Thanks a lot,
Matt

Jamie Boudreau 15 Feb 2011
2:51 pm

Matt
A creamer will not work very well. You would need to use CO2 not N2O and the pressure and delivery system are too powerful to trap the bubbles in liquid and dispense into a cocktail glass. The syphon is a little better, but even that system makes it difficult to dispense liquid into a cocktail glass.

Josh Sullivan 17 Feb 2011
11:53 am

Jamie,
Why do you have to tempt me with your fancy prototype CO2 device? Just rub it in you’re one step ahead of us.

Greg Patenaude 17 Feb 2011
3:47 pm

Jamie,

What are your ratios for the non-carbonated Negroni?  I have always used the 1:1:1 ratio as this is what I always see in print.

Greg

Jamie Boudreau 17 Feb 2011
3:52 pm

Greg:
The 1:1:1 is the classic Negroni ratio.  I find this too sweet (especially if served up, on the rocks it’s a little better) and so, with the patron’s blessing, usually do 1 1/2 gin, 3/4 vermouth, 1/2 Campari, dash of Ango orange bitters. Stir. Up.

Michael "Michaelogist" Kelley 17 Feb 2011
11:25 pm

Remarkable.  I have the EXACT same cocktail glass as the one used (above) in the photo for this video.  I found it at a local antique store in the Chicagoland area. Where did you find yours?

Jamie Boudreau 18 Feb 2011
4:53 pm

Michael:
I found mine at an antique store as well.

charlie 2 Mar 2011
6:56 am

Jamie - I’m interested to hear your comment on putting in the orange twist before pouring. Won’t the oils float up to the top anyway?

Thanks again for another great episode. I wish I worked in a place with one of those Perlini Systems. I could have a lot of fun with that.

PaulR. 3 Mar 2011
1:16 pm

Hello Jamie,

A great cocktail and a great technique. One question: can you please point me to where the Perlini system you use in the video can be purchased, or even what it is called. I have gone to the Perlage System website you mention in the description but the only product then offer is a “Perlage System Consumer Version” which obviously will not work in this scenario. I am based in Europe so any help would be greatly appreciated. Thank you in advance and I hope to hear from you soon.


Best Regards,

Paul

KevinS 2 May 2011
5:00 am

Paul

I’ve managed to find a site which sells the commercial Perlage Pressuriser. http://www.molecularmixology.co.uk/index.php?act=viewProd&productId=1600&category=147

check it out.

Josh Sullivan 2 May 2011
12:51 pm

How do you feel about carbonating red wine?

Jamie Boudreau 7 May 2011
11:55 am

Josh:L
It brings out the tannins. I’ve yet to have great results.

Aditya 1 Nov 2011
3:54 pm

Where can I buy beautiful stemware like the ones you use for all your creations?

steve7500 5 Jul 2012
2:27 pm

I have found ,more than once,nice stemware similar to what is used here,in the WINE ENTHUSIAST MAG. I have the current issue and on Pg.16, a style that is different enough is shown.Listed as a FUSION DECO COUPE. I may buy a couple myself.
*I also stop in at antique malls , stores when I see them just to check out the glassware. Sometimes I get lucky.

Victor 31 Aug 2012
1:22 am

Mr. Boudreau
I’m a big fun of you, nice work you’ve done with this concept of twisting and bringing back some of those forgotten cocktails. Love your tools and the way YOU set yor BAR, any idea where to get the perlini carbonizer?

Grazie Mille in Anticipo.
Best Regards from Pasadena CA.
Victor

Jamie Boudreau 1 Sep 2012
7:35 pm

Victor:
Glad that you enjoy the show!
Look here: http://perlagesystems-accessories.com/

Mugly Wumple 12 Aug 2013
5:27 pm

I’ve had success using an ISI whipper. I put in some ice, my ingredients, cap it off and charge it with CO2. Shake vigorously side to side to avoid damaging the valve, hold upright and blow off the pressure, open and pour. Fizzy Negroni.

Jamey 17 Feb 2014
9:33 am

Love the Recipe and how much you like the concept of carbonation- Inspiring

Perlini CopyCat Hack
I want to try carbonated cocktails and spending $100-$200 on a Perlini is a bit too spendy, since I already have a home carbonator setup.
http://www.ourfoodshed.com/blog/2012/1/27/302-Bubbles-To-Booze-A-Look-At-Carbonated-Cocktails
...Other recipes available if you google: Perlini carbonation recipes ,  or carbonated cocktails

The Perlini is made of Lexan-plastic and opens to reveal a wide-opening to add ice

That got me thinking about using a BPA-Free Lexan-plastic wide mouth Nalgene Bottle

I google around a bit and found that others had used Nalgenes as “pressure vessels” either with dry ice (for fruit) or compressed air


Compressed Air + Nalgene
http://forums.watchuseek.com/f71/poor-mans-pressure-test-chamber-does-sound-feasable-273326.html

Dry Ice and Fruit + Nalgene
http://www.instructables.com/id/How-to-Make-Carbonated-Fruit/?ALLSTEPS

PVC pipe as a CO2 pressure vessel + how to make your own home carbonator…
http://www.instructables.com/id/How-to-carbonate-nearly-anything-make-your-own-ca/?ALLSTEPS

I am going to make my own Perlini-style drink shaker with a 1-1.5L Nalgene bottle and one of the stainless valve stems sold on ebay see:  “Tubeless stainless Tire Valve Stem straight”

Similar to the previously mentioned Compressed Air + Nalgene and I will likely put the valve in the cap so I have an easy to work with flat surface that is replaceable, if needed.

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