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.
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
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.