Meyer Lemon Aperitif

Combine half of the sherry, vermouths, pisco, and zest in an iSi whipper (see this page). Following the pressure infusion method explained on this page, 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.