Cocktail foam with dried orange garnish.

PRO LEVEL TIPS FOR COCKTAIL FOAM RECIPES

Great foam WILL amaze your guests. Check out these cocktail foam recipes and some perfect serves to add them to.

Estimated reading time: 4 minutes

Great cocktail foam is all about flavour, and the right kind of fluff. And when you've mastered amazing cocktail foam recipes, you can really start to use your imagination and play around with the flavours and textures of your serves.

Check out these recipes for cocktail foam, each with a perfectly-matched cocktail for them to add the finishing touch to.

Plus to get your foam game up to scratch, we've got some tips for perfect cocktail foam too.

1. BEETROOT FOAM

Ingredients

  • 475ml beetroot juice
  • 2.5g-5g albumin or versawhip

Method

  1. Juice the beetroot and combine with stabiliser in round container.
  2. Blend or whisk together until fully combined. 
  3. Charge with 2 cartridges of N20 in a siphon.
  4. Let sit for 20 minutes in the fridge and apply on the finished cocktail.

Perfect Cocktail

Johnnie Walker Penicillin

2. TOMATO AIR RECIPE

Ingredients

  • 475ml tomato juice
  • 5g soy lecithin

Method

  1. Juice the fresh tomatoes and let sit in a chinois with a coffee filter.
  2. Collect the clarified liquid and combine its total weight with 1% of soy lecithin (5g).
  3. Combine with an immersion blender.
  4. Use an aerator or frother to produce stable bubbles.
  5. Gently scoop out the bubbles out and place them on your drink - a julep strainer works great for this.

Perfect Cocktail

Tanqueray Flor de Sevilla Negroni

3. PROSECCO AIR

Ingredients

  • 100ml Prosecco 
  • 10ml Rich Syrup (2:1) 
  • 45ml Verjus
  • 2g Soy Lecithin 

Method

  1. Combine all ingredients in a round container.
  2. Whisk together using an immersion blender until fully combined.
  3. Turn on an aerator and place the air stone into the foaming liquid.
  4. The pumping air will produce more ‘soapy’ air bubbles which can be scooped and placed on top of the drink.
  5. Gently scoop out and place them on your drink - a julep strainer works great for this.

Perfect Cocktail

Broken Land Sour

4. COCONUT & MANGO HONEY AIR

Ingredients

  • 50g Lacto Fermented Mango-Scented Honey
  • 100ml Coconut Water
  • 3g Versawhip or Albumin
  • 2 N20 Cartridges

Method

  1. Combine all ingredients in a round container.
  2. Whisk together using an immersion blender until fully combined.
  3. Pour into a 750ml Siphon and close.
  4. Charge with the first N20 cartridge and shake vigorously for 10 seconds.
  5. Charge again with the last cartridge and shake for another 10 seconds. 
  6. Leave to rest in the fridge for at least 20 minutes before using to top your serve.

Perfect Cocktail

Universally Speaking

COCKTAIL FOAM TOP TIPS

Creating the perfect cocktail foam requires getting both the texture and flavour just right. The consistency of your foam or air and how well the flavours are balanced will make sure that it adds to your cocktail visually and through taste.

Here are some top tips to think about when crafting your foam creations:

1. THE PERFECT FOAM

A good way to create a perfect foam when making a cocktail that uses egg-white is to first dry shake, then wet shake, the double strain.

2. FIND FLAVOUR HARMONIES

This is a flavour pairing that combines flavours that naturally work well together. Some examples can be for instance peaches and cream or tomatoes and basil to name a few. They are pairings that naturally work well with one another and are regarded as classic pairings. Easy combinations that are sure to work.

3. CONTRASTING YOUR FLAVOURS

This is a flavour pairing that combines flavours from the opposite fields to balance each other out. Think of sweet and sour, like in the case of sour-style cocktails. Bitter and sweet, like in the case of a Negroni. By creating a cocktail that has its liquid leaning in one direction you can counter-balance it with an air or foam that gravitates in the exact opposite direction. The two together can balance each other out and create a cocktail that can play with the sense of your palette.

4. TREAT YOUR FOAM LIKE A COCKTAIL

Treat your foam or air as a cocktail in itself. A well-balanced foam or air will be the first thing your guest tastes before they get to the liquid, so getting the flavours spot on is key to making sure it adds to your creation rather than detract from it.

5. CHOOSING STABILISERS

Use the stabiliser that will create the best result for what you’re trying to achieve and keep in mind the allergies and dietary restrictions of your stabilisers.

The most popular stabilisers are:

  • Egg white
  • Agar Agar (plant-based gelatin)
  • Gelatin
  • Versawhip (vegan friendly soy protein)

KEY TAKEAWAYS

  • You can choose your cocktail foam to either match or contrast the flavour of your cocktail.
  • The more attention you pay to getting your cocktail foam spot on, the better your overall serve will be.
  • Stabilisers should be selected to suit the serve, and to suit any dietary requirements of allergies your guests may have.

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