Kara Newman / January 2010
Cocktail foam is no longer the sole province of high-end mixologists, who have long used strenuous shaking and whisking or complicated molecular techniques to achieve bubbly results. Cuisine Solutions, in conjunction with consulting mixologist Junior Merino (The Liquid Chef), has developed a line of flavored cocktail foams designed to go from freezer to iSi canister to glass, puffed up by nitrous oxide. Natural stabilizers prevent deflation for about 30 minutes—a crucial holding pattern for operations with large-batch orders waiting to go. In addition to 11 ready-made options, flavors can be customized for sweet and savory applications. Here, Merino demos several of his creations, noting to first extrude a circle of foam around the outer edge of the glass, then fill in the middle.
Ethereal, rose-hued, floral, and fragrant.
• 1 strawberry
• 2 slices English cucumber, 1/4 inch thick
• 2 large basil leaves
• 1/2 oz. agave nectar
• 3/4 oz. St-Germain Elderflower Liqueur
• 1 1/2 oz. Russian Standard vodka
• 1 oz. lime juice
• raspberry/rose foam
• 3 apple slices
• black Hawaiian lava salt
Muddle first 3 ingredients in bottom of shaker.
Add agave nectar, elderflower liqueur, vodka, and lime juice. Shake vigorously and strain over ice into an Old Fashioned glass or stemless wineglass. Top with foam. Garnish with apple slices dipped in black salt.
A complex Margarita sporting equal parts sweet, tart, fruity, and spicy flavors, served at La Cava del Tequila in the Epcot theme park at Walt Disney World Resort.
• 1 Tbsp. Liquid Chef hibiscus/rose salt
• 1 1/2 oz. pineapple juice
• 1/2 oz. agave nectar
• 1 1/4 oz. fresh lime juice
• 3/4 oz. Domaine de Canton ginger liqueur
• 1 1/2 oz. Siembra Azul Tequila
• guava/chipotle foam
• 1 tsp. fresh lime zest
• 1 tsp. pomegranate seeds
Rub the edge of Margarita glass with a lime wedge; dip in hibiscus/rose salt to coat.
In a shaker combine pineapple juice, agave nectar, lime juice, ginger liqueur, Tequila, and ice.
Shake vigorously and strain into rimmed glass. Top with foam. Garnish with lime zest and pomegranate seeds.
A light, upscale riff on the classic, served on Celebrity Cruise's Solstice and Equinox (which, under Merino's direction, boasts the first molecular mixology bar at sea) and at New York City's Rayuela.
• 4 to 6 thin slices lime
• 8 mint leaves
• 3/4 oz. simple syrup
• 2 oz. aged rum
• 3/4 oz. club soda
• passion fruit/ginger foam
• 1 sprig fresh mint
• 1 raspberry
- Muddle lime and mint leaves in a shaker. Add simple syrup, rum, and club soda. Shake well and pour into a Collins glass. Top with foam. Garnish with mint and raspberry.
Merino recommends using a deep glass rather than the classic shallow, broad-mouthed one for holding maximum foam height atop this luxurious desserty drink.
• 7 1 1/4 oz. cold espresso
• 1 1/2 oz. Kahlúa
• 1 oz. Russian Standard vodka
• 1/2 oz. Castries Peanut Rum Crème
• coffee/coconut foam
• shredded coconut
• roasted coconut extract
Combine first four ingredients in shaker with ice. Shake vigorously and strain into a Martini glass. Top with foam.
Garnish with shredded coconut and a drizzle of coconut extract.