How to Make Cocktail Foam

By Kathy Casey

Cocktail foams add elegance, texture and mouth feel to any cocktail. They can also add subtle flavors with the addition of spirits, fruits and liqueurs. In this version, Kathy uses Grand Marnier to heighten the flavor profile of the Black and Blue Cadillac Margarita.

Recipe

Ingredients

2 sheets gelatin

2 fl oz fresh lemon juice

6 fl oz Simple Syrup

4 fl oz pasteurized egg whites

3 fl oz Grand Marnier

Instructions

Place gelatin sheets in a bowl of ice water and bloom (soak till soft) for about 10 minutes.

Combine the lemon juice and simple syrup. Strain through a fine strainer into a small saucepan.

Remove gelatin from ice water and squeeze out excess water and then add to pan of liquid.

Heat over medium-high heat just until gelatin is dissolved - Immediately remove the saucepan from the heat. Do not boil. Let cool about 10 minutes, set a timer.

Place egg whites in a bowl, then whisk in the cooled Grand Marnier mixture till incorporated.

Pour mixture into iSi Whip Canister. Charge with 2 - N20 iSi Cream Chargers.

I recommend shaking the whipper between charges and before removing the used charger for maximum gas release.

Refrigerate at least 4 hours or overnight. Shake well upside down before discharging foam onto cocktail.

Store in refrigerator for up to 3 days.

Comments
Tony Harion - Mixing Bar - Brazil 26 Oct 2010
1:33 pm

That´s a 1 Liter syphon right?
I only have 750 ml ISI canisters here. 
Is it safe to adjust the proportions of the recipe to my syphon and still change it w/ 2 cartridges?
I had a parallel syphon that blew the top off once and just want to make sure.
Cheers,

blair frodelius 26 Oct 2010
2:11 pm

Kathy,

A few questions about egg whites.

1) What is the best way to measure an exact amount of egg white?  It tends to come out as one large “clump” when taken from an egg.  Is there a rule of thumb, like “2 small eggs = 4 oz of whites”, or something similar?

2) Usually when I’m using egg whites in a cocktail, there is a small “tail” or solidified part of the white that is carried along with the egg white.  Wouldn’t this be considered a particle, which should not go into the iSi?

Cheers!

Blair Frodelius
http://goodspiritsnews.wordpress.com

Kathy Casey 23 Nov 2010
8:33 am

HI Tony - yes you can adjust the recipe and still use 2 cartridges. I believe you shoudl be fine to use the 750 ml canister - just be sure to look at the fill line.

Kathy Casey 23 Nov 2010
8:41 am

HI Blair,
I like to recommend pasturized egg white but if using organic fresh eggs - 1 large egg = about 1 - 1 1/2 oz of white. Best to seperate and then meausre the whites. The mixture should be strained through a fine mesh strainer before being added to the iSi. Enjoy!

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