boydrinksworld

thoughts on drinking, life and mixing the two.

The Upper East Sider

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.
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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.

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4 comments on “The Upper East Sider

  1. Cocktails, 365
    May 30, 2013

    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.

  2. jillcockson
    June 12, 2013

    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.

  3. Pingback: Smoke in the Woods | The Straight Up

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