A carbonated riff on Danny Shapiro's Neo-Negroni (Scofflaw, Chicago).
The Neo-Negroni swaps out the vermouth for another wine based appertif, Byrrh, which brings the added dimension of bitter quinine. To balance, Shapiro dials back the bitterness in the amaro, using the slightly less intense Luxardo Bitter in place of Campari. In my effervescent variation, I further swap out some of the Luxardo Bitter for the even sweeter Aperol, to balance the sourness added by carbonation. I also add a touch of filtered water to replace the dilution a Negroni would normally get from being stirred with ice.
1.5 oz dry gin (I like Martin Miller)
.75 oz Byrrh Grand Quinquina
.5 oz Luxardo Bitter
.25 oz Aperol
.25 oz filtered water
1. Combine ingredients and chill in ice bath or fridge
2. Carbonate following usual process of your chosen carbonation method
3. Decant and serve over ice
To elaborate on that basic preparation, I quadrupled the base recipe, and allowed to chill in the fridge overnight. I then carbonated with an iSi 1L Gourmet Whip using 3 soda chargers (first was immediately vented to "clear the air", before the second two were released into the chamber). I allow the drink to rest under pressure overnight in the fridge for maximum fizziness, then served in a highball over a stack of collins-sized cubes.