Meyer Lemon Aperitif

Ingredients

Method

Combine half of the sherry, vermouths, pisco, and zest in an iSi whipper Following the pressure infusion method explained, infuse the mixture. Strain through a fine-mesh sieve and transfer to a large bowl. Repeat with the remaining sherry, vermouths, pisco, and zest. Add the syrup, bitters, and water to the mixture and stir to combine, then transfer to a 1-liter bottle. Seal and refrigerate until cold. Serve in chilled coupes (this recipe makes ten drinks), garnished with the Meyer lemon wheels.