According to Jack Schramm, when using wine-based ingredients or lower-proof modifiers in force-carbonated cocktails, you can cut the dilution ratio from 2:1 down to 1:1, as demonstrated in this mixture of Sfumato amaro, Caperitif and dry vermouth. Schramm notes that ingredients like vermouth, amaro, sherry and other fortified wines are useful tools to play with in the carbonated format because they provide bitter and complex flavors without calling on fresh citrus or other perishable fruit.
Jack Schramm | New York
- 1 ounce Caperitif
- 1 ounce Cappelletti Amaro Sfumato
- 1 ounce dry vermouth, preferably Doli
- 3 ounces water
- 3/4 ounces Champagne Acid (see Editor’s Note)
- Build all ingredients except champagne acid in a carbonation bottle.
- Chill to almost freezing.
- Carbonate three times.
- Pour into a chilled white wine glass and top with champagne acid.
30 grams lactic acid
30 grams tartaric acid
940 grams water
Champagne acid mimics the flavor of a wine that has gone through malolactic fermentation, which is very common in champagne production. It adds brightness to cocktails without adding citrus flavor. When using in a carbonated application, add it to the drink in the glass after carbonating because it tends to foam aggressively.