Fizzy Campari and Gin
Published February 26, 2013
Tony Cenicola/The New York Times
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Ingredients
2 ounces Campari
2 ½ ounces gin
Pinch salt
Lime wedges or lemon twists, for serving
Nutritional analysis per serving
159 calories; 75 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix ingredients, plus 5 ½ ounces very cold water, in a measuring cup with a pouring spout.
- Step 2
Working in small batches, pour cold mixture into the bottle of a carbonator, filling it not more than ⅓ full (this will give the mixture room to foam). Charge with CO2 until very fizzy, waiting between charges for foam to subside completely. (This can take up to 2 minutes, so be patient.)
- Step 3
Very slowly, as if opening a bottle of soda, release the bottle from the carbonator. Serve immediately, or cover tightly and chill. To serve, pour into small glasses and serve straight up, with a squeeze of lime or twist of lemon.
Using a home carbonator to make anything but sparkling water may void the manufacturer's warranty. Exercise caution, especially when removing bottles.
Private Notes
Comments
You can use your carbonator to freshly make an extra-extra fizzy bottle of chilled water, and gently pour and stir the contents into the already-mixed and chilled still spirts, which you will have popped into the fridge with cold glasses. It will work just as well without the risk of voiding the carbonator's warranty and potential spritzy-sticky mess! Keep the drama in the pour, not all over your countertop and apron!