After watching several Jamie Boudreaux videos on “molecular mixology,” I found myself a bit torn. The techniques are fantastic, but I am a purist. The classics are my bread and butter. I often reject cocktails that push the envelope too far afield from the simple majesty of the unadulterated classics. That being said, watching these videos I may have picked up just enough knowledge to make me dangerous. In this video Jaime makes a maple foam.
This got me thinking of foam versions of all of my favorite flavor combinations. My first instinct was to make a Campari foam and that one is definitely happening soon. The foam I settled on was a combination I have been obsessed with lately: Carpano Antica sweet vermouth and grapefruit. I basically just used Boudreau’s recipe, swapping the Antica for the syrup and grapefruit juice for the lemon juice. The resulting foam was fantastic. Once you own a whip cream canister, you can easily do this just like he does in the video and keep it in the fridge ahead of time. I had to monkey around a bit to find the cocktail I wanted to create. I really wanted to use gin, but in the end, I decided to make a Manhattan variation.
In this twist on a Manhattan, the delicate sweet vermouth foam rests on what is essentialy a bourbon oldfasioned. The added sugar and bitters are necessary to bring the flavors of the drink into a harmony with the foam. The foam acts a lot like a fizz where the egg white creates a certain delicate creaminess. This drink is both sophisticated and subtle while being very accesable. Once you make the foam it will keep for at least a week in the fridge.
The Upper East Sider
2 oz bourbon
.5 tsp Demerara syrup
Angostura bitters
Stir in ice and strain into a chilled cocktail glass. gently fill the rest of the glass with your Carpano Antica foam.
To make the Carpano Anica Foam, I added 2 oz grapefruit juice, 4 oz Antica, 6 oz water and 1 egg white to a whip cream canister and hit it with the N2O just like in the video. Note he used four egg whites but I need to go shopping, so one egg white will do in a pinch – it just produces a looser (but still tasty!) foam than in the video. Don’t forget to chill the canister completely before use.
Reblogged this on Cocktails, 365 and commented:
We would go so far as to echo his thoughts – we’re torn about the whole idea of molecular mixology.
I, too, have been inspired by Boudreaux’s videos. I have experimented with quite a few foams. One of my favorites (a shrub foam) is on my menu now: raspberry balsamic vinegar, rosewater, lemon, simple syrup, and egg whites. I serve it atop a classic Manhasset (up)…great summer libation! Cheers!!!
P.S. Now following your blog. Check mine out: Bombay Sappho I would appreciate your feedback.
Thanks for stopping by. I will give you a read. I am still learning this blogging thing myself. Good luck!
Don’t forget to shamelessly link to yourself all the time. http://jillcockson.wordpress.com/
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