Barrel Aged Negroni Sous Vide Infusion Recipe

More Recipes • Alcohol Infusions Recipes
Written by Jason Logsdon

Using the sous vide process you can make nice versions of aged cocktails in a lot less time. The cocktail might not take on as much body as aging it for 6 weeks in a barrel but it only takes a few hours and a Mason jar! If you can't find toasted oak chips you can make your own by torching or broiling regular food-safe oak chips until they are lightly charred.

Barrel aged negroni

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the barrel aged negroni infusion recipe you can check out the following.
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Barrel Aged Negroni Infusion Recipe

  • Published: December 07, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 3 Hours
  • Cooks: 160°F (71.1°C) for 2 to 4 hours

Barrel Aged Negroni Infusion Ingredients

For the Barrel Aged Negroni Infusion

1/4 orange
3/4 cup toasted oak chips or Jack Daniels Smoking Chips
1/2 cup gin
1/2 cup sweet vermouth
1/2 cup Campari
1/4 cup water

Barrel Aged Negroni Infusion Instructions

For the Barrel Aged Negroni Infusion

Preheat a water bath to 160°F (71.1°C).

Lightly scrub the outside of the orange then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.

Lightly rinse the oak chips to remove any sawdust or grit.

Combine the zest with the remaining ingredients in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 2 to 4 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the Negroni and store in a sealed container.
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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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