Flavored whipped cream is a trick that’s been used on many a dessert menu – but why stop there? This week we’re talking about how to use a whipped cream canister to make foams of all flavors for your cocktail menu. Yep, we’re getting (just a little) molecular.
How to make Cocktail Foams:
What are Foams?
Foams are (in the simplest description) made up of a liquid that has millions of suspended bubbles inside of it. The result creates a “spongy” texture and interesting, creamy mouth feel. In order to make a foam, you need a liquid that has the appropriate qualities to suspend bubbles within it, and you need bubbles. In this case we’re making a flavored foam, so we’ve added some flavors as well.
Ingredients and Equipment:
To make a flavored foam, you will need:
- Acid (We’re using 2 ounces lime juice)
- Sweetener (1 1/2 oz Rich Demerara Syrup)
- Water (5-6 oz, to thin it out)
- (Optional) Bitters (We used 3 dashes of Celery Bitters)
- Protein (We’re using 4 egg whites)
As for equipment, I’m using a whipped cream canister like this one and charging it with two N2O Chargers (Affiliate links) You will want N2O chargers instead of CO2, as it results in a better foam texture.
- First add all ingredients (except egg whites) to a glass and stir well to combine
- Add mixture to the Whipping container and add egg whites
- Close the whip cream canister tightly.
- Give it a quick shake to incorporate the ingredients
- Charge with a N2O charger and shake well. Remove the charger and repeat with a second charger.
- Now your Foam is complete!
Using Foams in Cocktails
Looking at the process and ingredients, it’s easy to see how many different foam variations you could create. Here are a couple ideas off the top of my head:
- Make a Cadillac Margarita with a salt and Grand Marnier foam
- New York Sour with a red wine foam
- Any fizz with a contrasting flavor foam
Have you created unique foams for your cocktails? Let us know what flavors you’ve tried in the comments!