Creamy, frothy, and potentially packed with flavor; cocktail foam is becoming a great way to make unique cocktails. It’s easier than you think to make and using cocktail foam will elevate your standard recipe to a serious showstopper.
I think everyone remembers how they first reacted to hearing about drinking a raw egg. 🤢 It’s ok, you didn’t know, we all didn’t know. But in spite of how bad it sounds, adding an egg to a drink can give it a richness and body that wasn’t there before. In fact, there are many ways to make Cocktail Foam that don’t include egg.
In this article, we are going to start by briefly going over how foams are made and the tools you can use to make them. Then into the basics of creating foams using different ingredients and the techniques to do it. So who’s ready to get foamy?
Cocktail Foam Basics
How Are Foams Made?
Foam is bubbles. How many, and how far apart are what changes the flavor and density of the foam. But you can’t just shake up anything and expect foam to appear. There are special ingredients and techniques that you must know if you want great foams for your cocktails.
In order to make a liquid want to bubble and turn into a foam, you need a team of specific ingredients. They are:
An Acid – An acid like lemon juice will stabilize the foam.
A Sweetener – This will sweeten and hide the flavor of the protein.
A Dilutant – What will become the foam.
A Protein – To create the structure of the foam.
For a good foam to form you need each one of these types of ingredients. But the ratios change depending on what you want to accomplish, or what tools you plan on using.
Tools Used to Create Cocktail Foam
There are a few ways you can make a foam, anyone who has made whipped cream by hand can attest to that. But you don’t have to do it the hard way to do it right, you have options. For instance, an immersion blender can help you prep batches of foam for the night in minutes. Furthermore, a nitrous based whipping siphon will make you the richest, most dense foams in seconds. Here is a handy list that will help you grab what you need.
- A Cocktail Shaker
- Immersion Blender
- Whipping Siphon
- N20 Chargers
- Scale with 1/10g Accuracy or Better
Ingredients to Grab for Cocktail Foam
Your standard bar setup will have most everything you need, but if you want to go egg-free you will need to buy some specific ingredients. You will need xanthan gum, gelatin, or gum arabic. Powdered egg whites can also be used, but of course, those aren’t vegan.
Egg foams are the standard when it comes to cocktail foams, they are the most common and most bartenders have experience making them. The typical technique is to add an egg white to your citrus filled drink. Everything needed to stabilize a foam is already in your mix so shaking it warm with an egg white will create a foam. Then shake again with ice to chill. Let’s use the Whisky Sour as an example.
- 1.5 oz Whisky
- 0.5 oz Lemon Juice
- 0.5 oz Simple Syrup
- 1 Egg white
Dry Shake all ingredients to create a stable foam. Longer you shake, more foam you get. After shaking dry, add ice and shake to chill. Pour into a coupe glass and garnish.
Whipping Siphon \ Immersion Blender Cocktail Foam Recipe
When using a whipping siphon or immersion blender you will want to make more at a time. This way you can prep a whole evening. Take a look at the following recipe that will let you batch create cocktail foam.
- 4 Egg Whites
- 6 oz Water
- 2 oz Lemon Juice
- 2 oz Simple Syrup
Mix everything BUT the egg whites into the whipping siphon, then add your egg whites. Secure the lid and shake. Afterward, dispense 2 Nitrous chargers into the whipping siphon. Shake well and use the trigger to create instant foam!
A bar above has a great video and article on the subject and you can check that out here. Chris does a great job at explaining the details and the video is well put together.
If you want to use an immersion blender, follow the same steps but place the mixture into a large mixing bowl. Then use the blender to whip. It should come together rather quickly once you have gotten a foam started.