thoughts on drinking, life and mixing the two.
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.
2 oz bourbon
.5 tsp Demerara syrup
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.