How to Make Cocktail Foam - Mexican Cloud Cocktail
By Jamie Boudreau
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.
Recipe
Ingredients
Cocktail
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
Instructions
Cocktail
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.
Comments
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?
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.
Max
Jamie,
What is the atomizer that you’re using here?
Thanks!
Blair
Goodspiritsnews(dot)wordpress(dot)com
KPL:
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.
Max:
iSi is a brand name and make great canisters. If you plan on doing volume, get a bigger canister.
Blair:
The atomizer is made by Typhoon and can be found on Amazon.com
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 (risdc.com). 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:)
Cheers!!!
Jo-Jo:
Sounds fantastic! Keep experimenting!
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.
Mike:
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.
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 ??
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?
damien:
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:
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.
thats good to know. thanks jamie
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?
Phil, I have found the best price for Fee Brothers (a trusted bitters manufacturer, even though glycerin based) Rhubarb bitters is on barproducts.com. They are also available on kegworks.com.
Any particular isi whipper you would recommend?? Def gonna grab one. Thank you Jamie. You’re our Obi-Wan Kenobi.
Neil: http://www.amazon.com/Cream-Profi-Whip-Stainless-Steel/dp/B003XNPGFA/ref=sr_1_7?ie=UTF8&qid=1340478150&sr=8-7&keywords=isi
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.
Hey Jamie, just wondering how long you think a foam will last in an isi. Thanks
Bradford: not sure. At least a week. No oxygen definitely extends times….
hi Jamie
do you know where i can buy a atomizer from as amazon.com do not stock the one you have anymore. great videos man! this site is the answers to all my questions
Harry
Harry: Check amazon for many brands.
Here’s one: http://www.amazon.com/Norpro-Stainless-Steel-Sprayer-Mister/dp/B000SSW6TM/ref=sr_1_6?ie=UTF8&qid=1359328059&sr=8-6&keywords=oil+sprayer
Jamie,
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!!!
Peter: it was a antique store find. Go to the closest one near you and I’m sure you’ll find something!
great information, i was wondering where you picked up your gold tasting glass, i like that presentation better than the straw test. great presentation
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?
Josie:
Add more gelatin or egg white
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