Overnight Whisky Barrel-Aged Negroni
Mixologist Jeffrey Morgenthaler of Clyde Common – Portland, OR
Adapted by StarChefs.com
1½ ounces whisky barrel wood smoking chips
4 ounces London dry gin
4 ounces Campari
4 ounces classic sweet Italian vermouth
1 orange peel
Add wood smoking chips to an iSi Gourmet Whip Plus. Set aside.
Combine the gin, Campari and vermouth into a mixing glass and stir. Add the gin mixture to the whipper. Charge with 1 NO2 iSi cream charger. Shake contents well to distribute gas throughout the product. Let sit overnight or 24 hours.
Release gas slowly. Remove head of whipper. Strain liquid into mixing glass. Fill glass with ice and stir to chill. Serve in a classic cocktail glass and garnish with orange peel.