Stay Strong. When choosing cocktails to carbonate and bottle, stick with high-proof, spirit-forward drinks (think Manhattan, Negroni and the Americano), and avoid bottling ones with citrus juices since those flavors can change over time and are less shelf-stable.
Keep Cool. Bubbles are more lively when the drink you’re carbonating is super-cold, so combine all ingredients ahead and refrigerate for at least two hours before charging with CO2.
Don’t Overfill. Make sure you leave room in the neck of the bottle just in case it tries to fizz over when you open it. And store capped, carbonated bottles in the fridge since the cold air helps hold the bubbles.
6 oz. Campari
4 oz. sweet vermouth (Ojeda uses Martini & Rossi)
6 oz. filtered water
Large glass pitcher or Mason jar
Perlini cocktail shaker, or some other carbonation tool
Individual bottles (Ojeda’s recipe is batched for three 6-ounce bottles, like these)
1. Combine all ingredients in a large glass pitcher or jar and refrigerate for at least two hours.
2. Pour contents into your preferred vessel for carbonation and charge with the CO2.
3. Quickly funnel the carbonated cocktail into individual bottles.
4. Using a crown capper and bottle caps, bottle and cap the cocktails. Keep refrigerated for up to two months.