sous vide sparkling negroni

Sparkling Negroni


Put a sous vide spin on the classic Italian apéritif.


Sous-Vide “Campari” Infusion:

½ C dried bitter orange peel
¼ C dried angelica root
4 fresh lemons, peeled
3 Tbsp fennel seed
3 star anise seeds
1 stick cinnamon
2 cloves
2 Tbsp dried thyme
1 Tbsp dried sage
1 Tbsp dried rosemary
2 tsp grapeseed oil
1 ¾ C grenadine
4 C white corn whiskey


1 oz sous-vide “Campari” infusion
½ oz sweet vermouth
3 oz chilled Champagne
Orange twist



  • Sous vide circulator
  • Sous vide pouch
  • Vacuum sealer
  • Fine mesh
  • Coffee Filter


Prepping time: 5 minutes / Cooking time: 0 minutes (excludes sous vide cooking)


5 ½ cups of Infusion mixture


For the Sous Vide “Campari” Infusion:

  1. Combine all ingredients in a large sous vide pouch, seal, and chill.
  2. Cook in water bath at 158°F (70°C) for 48 hours.
  3. Once done, remove from the water bath and open the pouch.
  4. Strain twice: through a fine mesh and then again through a coffee filter.
  5. Chill and store in refrigerator until ready to drink.

To Serve:

Stir infusion and vermouth in a rocks glass filled with ice. Strain into a chilled coupe glass and top with Champagne. Garnish with an orange twist.

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