Cocktail Foams

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A foam is created when gas is dispersed into a liquid, and if done correctly, it can result in a wonderful mouthfeel. In this video we go beyond shaking with egg whites to create some next level foams, and an amazing hack to make the legendary Ramos Gin Fizz.

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EQUIPMENT

1. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, fine mesh strainer, julep strainer, muddler, cocktail picks)

2. Fine mesh strainer

3. Angled measuring jigger

   • Version using ml measurements

4. Citrus juice squeezer

5. iSi whipping siphon

6. N20 chargers

7. Gelatin sheets

8. Scale

9. Immersion blender

10. Coupe glass

11. Rocks glass

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Coffee Manhattan

• 2oz (60ml) rye whiskey

• 1 oz (30ml) sweet vermouth

• Coffee foam (recipe below)

1. Add rye and sweet vermouth to a mixing glass with ice.

2. Stir for 45 seconds and strain into a chilled coupe glass

3. Top with coffee foam

Coffee foam (enough for 6 drinks)

• 3 ounces (90 ml) coffee liqueur

• 2 ounces (60 ml) water

• 6 dashes chocolate bitters

• .75% total weight in gelatin (1.1g)

• .1% total weight in xanthan gum (0.2g)

1. In a liquid measuring cup, combine coffee liqueur and water.

2. Weigh out 0.75% of the total liquid weight in 170 bloom–strength gelatin (in this case about 1.1 g).

3. Add half of your liquid mixture to a saucepan along with the gelatin.

4. Dissolve the gelatin over low heat then pour in the remaining half of the liquid mixture (the liquid is added in two batches so you don’t damage all your flavor with heat).

5. Optionally, weigh out 0.1% of the total liquid weight from the first step in xanthan gum (about 0.2g), which will thicken the foam and create a more smooth and durable bubble structure. Blend the xanthan gum into the gelatin mixture with an immersion blender.

6. Chill the gelatin mixture in an ice bath to allow the gelatin to set.

7. Once cooled, pour the mixture into your whipping siphon and add an N2O charger to inject gas into the liquid, then shake vigorously.

8. Add a second N2O charger and shake again.

9. Refrigerate the siphon for at least an hour before discharging the foam on top of a cocktail.

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Inverted Sazerac

• Absinthe, for rinsing

• 2 ounces rye

• 3 dashes Peychaud's bitters

• Maple Lemon Foam (recipe below), for topping 

• 1 lemon twist, for garnish

1. Rinse a chilled rocks glass with absinthe and discard what’s left in the glass. 

2. Add the rye and bitters to a mixing glass with ice and stir for 45 seconds.

3. Strain into the prepared rocks glass.

4. Layer the foam on top.

5. Squeeze the lemon twist to express the essential oils over the drink, drop in the twist, and serve. 

Maple Lemon Foam (enough for 15 drinks)

• 3 oz (90 ml) water

• 1.5 oz (45 ml) pure maple syrup

• 1 oz (30 ml) strained fresh lemon juice

• 2 large egg whites (see Note on page 000)

• 2 N2O chargers

1. To a bowl, add the water, maple syrup, lemon juice, and egg whites.

2. Beat together briefly with a fork to break up the egg whites and combine the ingredients. 

3. Transfer the mixture to a 1-pint (1/2-liter) whipping siphon (I recommend an iSi whipper).

4. Discharge one of the N2O chargers to the whipper, according to the manufacturer’s directions, and shake vigorously.

5. Discharge the second N2O charger to the whipper and shake vigorously.

6. Refrigerate for at least an hour and use within 3 days.

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Ramos Gin Fizz N20

• 2oz (60ml) dry gin

• 0.25oz (7ml) fresh, strained lime juice

• 0.25oz (7ml) fresh, strained lemon juice

• 1oz (30ml) simple syrup

• 1oz (30ml) heavy cream

• 1 egg white

• 3 drops orange flower water

• Cold seltzer water

1. Add all ingredients except seltzer to a whipping siphon, seal, and dry shake for 15 seconds

2. Add 4 ice cubes into the whipping siphon

3. Add 1 N20 charger and shake vigorously for 15 seconds to chill and dilute.

4. Invert siphon and dispense cocktail into a chilled pint glass

5. Top with cold seltzer water