How to Make Cocktail Foam - Mexican Cloud Cocktail

Creating a foam for use in a cocktail is a simple and creative way to add depth and flavor to your next creation. The process in determining the ingredients that will go in to your foam is similar to the process of coming up with a great cocktail and there are a few principles to keep in mind that will help keep the foam aloft.



1 1/2 oz Milagro Select Barrel Silver Tequila

1 oz pomegranate juice

dash rhubarb bitters

dash simple syrup

Cocktail Foam (recipe will vary dependent upon your cocktail)

4 egg whites

6 oz St Germain Elderflower Liqueur

3 oz lemon juice

2 oz water



Stir ingredients with ice.

Add foam (recipe to the right) to a chilled cocktail glass.

Strain cocktail through foam into glass.

Flame Green Chartreuse over top of the drink.

Cocktail Foam

Add all ingredients to an iSi Whipper, cap and shake to mix.

Charge the iSi Whipper with two chargers, shaking between charges.

Chill for at least one hour.


KPL 22 Dec 2010
9:31 pm

Hi, got a question here: why would someone use both gelatin and egg whites in the ISI (such as Kathleen Casey’s Cadillac Foam that was shown on this website) as opposed to only egg whites?

Maximilian Tagher 23 Dec 2010
5:41 pm

Jamie, do you have any reccomendations on what iSi whipper to get, or what to look for in one? Especially when it comes to size.


blair frodelius 26 Dec 2010
7:33 am


What is the atomizer that you’re using here?



Jamie Boudreau 1 Jan 2011
7:54 am

Using both gelatin and whites changes the stability and texture of the foam. In an earlier episode (Vessel 75) I believe I used both ingredients. It all depends on the final result that you are trying to attain.

iSi is a brand name and make great canisters. If you plan on doing volume, get a bigger canister.

The atomizer is made by Typhoon and can be found on

Jo-Jo the Barkeep 1 Jan 2011
8:48 pm

Hi Jamie!  Just found out about this site about 5-6 months ago (thanks to the power of facebook) and I’ve definitely learned so much and you have influenced me a lot on different techniques.

My newest cocktail is called Chocolate Bacon Asylum, its my play on your Vessel 75.  Bacon infused Makers Mark, Bitter Truth Xocolatl Mole bitters, topped off with Orange Maple foam (I added orange zest) .  I have it featured on our Winter Cocktail list at Ris (  Lots of people find the drink intruiging but I have made my chef and my favorite mixologist very happy with it.  It’s an excellent drink, you might wanna try it:)


Jamie Boudreau 3 Jan 2011
2:17 pm

Sounds fantastic! Keep experimenting!

Mike_kougi 4 Jan 2011
4:52 pm

Hello Jamie. I’ve tried several times to make different foams using egg whites and most of the times I have one problem. After a few minutes the foam starts smelling like an egg. And as your nose gets closer to the glass you can definitely distinguish the smell of eggs. Any tips??Have you tried xantham gum as an alternate?A chef (friend of mine) told me it works better with alcohol and with less risk in comparison to raw eggs. Thank you very much!! Mike Greece.

Jamie Boudreau 6 Jan 2011
12:11 pm

I’ve never experienced the smell issue. Are you using fresh eggs? All you should smell in the foams are the flavourings, in this case St-Germain and lemon.
As for risk in eggs, it’s practically non-existent. You stand a greater chance of being injured while sitting in a chair (this is actually true, in the States anyway). While hydrocolloids do work, they change the texture of the foam, giving it a less appealing mouthfeel. 18 Jan 2011
8:55 am

I’m looking to source some glasses of the same style you are using here. Do you have a product name or style ? I thought they are Gimlet’s ??

damien intoxicologist filth 26 Jun 2011
9:36 pm

jamie: whats you thoughts on using egg whites bought in a carton? those that are pasteurized..  would they be the same or would the flavor be over powering?

Jamie Boudreau 29 Jun 2011
8:03 pm

I’m afraid th at I’ve never used anything but real, natural eggs, but my understanding is that the pasteurized ones work just fine.

Jamie Boudreau 29 Jun 2011
8:03 pm

I’m afraid th at I’ve never used anything but real, natural eggs, but my understanding is that the pasteurized ones work just fine.

damien intoxicologist filth 30 Jun 2011
1:26 pm

thats good to know. thanks jamie

Phil Wray 6 Apr 2012
10:43 am

Is rhubarb bitters easily to find as angustura bitters? If so where can one find
Rhubarb bitters?  Also jamie you wouldnt happen to know anything about worm salt would you?

Patrick Bolster 7 Apr 2012
9:46 am

Phil, I have found the best price for Fee Brothers (a trusted bitters manufacturer, even though glycerin based) Rhubarb bitters is on  They are also available on

Neil Donnelly 23 Jun 2012
12:31 am

Any particular isi whipper you would recommend?? Def gonna grab one. Thank you Jamie. You’re our Obi-Wan Kenobi.

Jamie Boudreau 23 Jun 2012
12:03 pm


Neil Donnelly 23 Jun 2012
10:54 pm

Sick! Thanks again Jamie. You’re clips and the rest of the Small Screen Network’s clips are like a college education. For free!! Thanks so much.

Bradford Scott Knutson 5 Oct 2012
11:57 am

Hey Jamie, just wondering how long you think a foam will last in an isi. Thanks

Jamie Boudreau 5 Oct 2012
5:18 pm

Bradford: not sure. At least a week. No oxygen definitely extends times….

harrydosanj 26 Jan 2013
11:26 pm

hi Jamie
do you know where i can buy a atomizer from as do not stock the one you have anymore. great videos man! this site is the answers to all my questions

Jamie Boudreau 27 Jan 2013
3:09 pm

Harry: Check amazon for many brands.
Here’s one:

Peter 25 Feb 2013
1:57 pm

Looks like you use a vintage teapot for your simple syrup?  I love that…can you tell me what size that is and where you can get one that size at?  Thanks….love the videos!!!

Jamie Boudreau 26 Feb 2013
10:09 pm

Peter: it was a antique store find. Go to the closest one near you and I’m sure you’ll find something!

marc shelton 12 Mar 2013
1:40 pm

great information, i was wondering where you picked up your gold tasting glass, i like that presentation better than the straw test. great presentation

Josie 15 Apr 2013
5:17 am

I have been experimenting with foams and have been getting some great results, however we have high humidity here and are having issues with our foams disintegrating quickly. Any advice?

Jamie Boudreau 16 Apr 2013
11:41 am

Add more gelatin or egg white

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