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.
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
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Jamie Boudreau
From simple garnishes to the most complex molecular mixology, Jamie Boudreau takes you through tips and techniques that are paramount to today's bartender.
15 Comments
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
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!
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
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.
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.
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
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.
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?
Michael:
I found mine at an antique store as well.
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.
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
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.
How do you feel about carbonating red wine?
Josh:L
It brings out the tannins. I’ve yet to have great results.
Where can I buy beautiful stemware like the ones you use for all your creations?