Master Foam For Cocktails
Discover the techniques and secrets to creating beautiful foams, and explore inspirational recipes to elevate your cocktail foam skills.
Estimated read time: 6 minutes
COCKTAIL FOAM: CREATING TEXTURE AND TASTE
A cocktail foam is a light, airy topping added to the cocktail surface. Cocktails foams can add visual appeal, texture and flavour to cocktails, creating excitement and intrigue for guests, and a delicious mouthfeel as they enjoy their drink.
Using foam for cocktails is an advanced technique that gives your drink light, frothy elements, and will give that all-important wow factor.
Cocktail foam isn’t just a gimmick, it’s an established innovation in the world of mixology and can elevate your serves from ordinary to extraordinary!
It can also allow you to experiment with contrasting and balancing flavours, with the foam being able to complement the liquid. The foam itself needs to be able to standalone and almost be a cocktail within a cocktail to make sure your end result is perfect.
We're going to look at how to create cocktail foams step by step.
4 QUICK & EASY STEPS FOR COCKTAIL FOAMS
1. PREPARE COCKTAIL LIQUID
Before adding your stabiliser, choose and pour your cocktail ingredients into a shaker or siphoning tool (see more below). Chill the liquid beforehand for a smoother foam.
2. CHOOSE YOUR STABILISER
The next step in creating a cocktail foam is to choose your foam stabiliser. Depending on your bar or customer preference and the flavours you’re hoping to create, there are several stabilisers to choose from:
Egg white
If you are using egg white, combine it with your chosen liquid with a whisk – or better yet, a blender – making sure they are completely combined. This gives a mousse-like texture to the foam. Egg white is one of the most stable and fluffy foams and is easy to execute.
Prep:
- Use between 3 to 15% of the total volume of liquid when using egg white (or albumin).
- A good alternative to use is albumin, which is powdered egg. It achieves the same result without adding dilution to the foam.
Best for: Cocktails such as sours, which benefit from the addition of an egg white texture. The egg white’s creamy foam balances beautifully with the cocktail’s sour notes.
Gelatine
Usually animal-based and made from livestock collagen, gelatin creates very stable and elastic foams that have a great texture to them with no additional flavour, even less so than others mentioned. It can hold to solutions of up to 30% ABV.
Prep:
- Measure between 1 to 5% of the total volume of liquid and activate with liquid at 60C/140F.
Best for: Gelatin is a good option if you want the foam but with no additional flavour. Flavour can (if required) be incorporated by adding a syrup, juice or infusion to the dissolved gelatin. For example, for an Espresso Martini, you could add caramel, vanilla or hazelnut to the foam to really elevate the flavours of the cocktail.
Agar-Agar
A plant-based gelatine that comes from seaweed makes this a vegan-friendly option. It has a higher tolerance for acidic ingredients as well as alcohol.
Prep:
- Use between 0.1 to 0.5% of total volume of liquid.
- Activate liquid at 85C/185F.
Best for: A great vegan alternative to egg white or gelatin, agar-agar also has a neutral flavour which can either be left to allow the cocktail’s natural flavours to shine through or elevated with flavours from syrups or juices. Another plus is that it works well with heat as agar sets at a high temperature. Try it with warmer cocktails and citrus-based cocktails like Daiquiris or Margaritas to heighten the guest experience.
Versawhip
A pure enzymatically treated soy protein makes this stabliser vegan-friendly. It has a similar mousse-like texture and is a great alternative to egg white/albumin foams. It can also be longer lasting compared to egg white so ideal for events where presentation needs to hold up.
Prep:
- Use between 0.5-2% by weight of total liquid.
- Dissolve in water or cocktail liquid.
- Don’t overwhip or the foam will become stiff.
Best for: Versawhip, like other replacements, can be used as an alternative in either sours, tropical cocktails or even dessert cocktails. Given its neutrality, it’s also possible to experiment with flavours by adding infusions to your foam.
Aquafaba
Another vegan alternative to egg-white, aquafaba is the thick liquid leftover from chickpeas or other legumes. It successfully mimics the foamy texture of egg white in cocktails. Aquafaba can make a wonderful egg-white replacement in cocktails like a Gin Fizz or again, most sours.
Prep:
- Use 30ml of aquafaba for 1 egg white substitution in cocktail recipes i.e. if a recipe includes 1 egg in its ingredients, then replace this with 30 ml (1 oz) of aquafaba.
3. CHOOSE A TECHNIQUE FOR FOAMING COCKTAILS
Once you’ve chosen your stabliser, the next step is to create your foam. It's up to you to choose the right tool and technique to give your cocktail a great foamy texture. This could include:
Dry Shake
A shaking technique that involves no ice, the dry shake will trap air more efficiently, resulting in a thicker and creamier foam.
Stabiliser options: Egg white, Aquafaba, Versawhip.
Quick Tip: The more vigorous your shaking, the better the foam!
Read our article on how to shake cocktails like a pro for tips on how to best use a dry shaker as part of creating that silky foam.
Whipping
Whipping is a great way to combine cocktail ingredients until they achieve a frothy consistency, often achieved using a hand frother or a shaker. A hand frother will help to get a velvety foam faster.
Stabliser options: Egg white, Aquafaba, Versawhip, Agar-Agar, Gelatin.
Siphoning
Using a siphon with nitrous oxide cartridges can produce a denser, creamier foam suitable for layered cocktails. The cartridges pressurize the liquids and create foams quickly.
Stabiliser options: Gelatin, Agar-Agar, Versawhip.
Quick Tip: For any of these techniques, it might help to fine strain your liquid before siphoning to remove any unwanted residue from ingredients.
4. POUR OR SPOON YOUR FOAM
Once your foam is prepared, the only thing left is to carefully dispense (siphon), pour (shaker) or spoon (whipping) your foam over your cocktail creation. Et voilà! A beautiful foam layered cocktail.
Quick tip: Add your foam into the glass first and pour your cocktail on top. The liquid will make the foam rise to the top of the glass.
BEST PRACTICE TIPS
- Consistency is Key: The goal is a stable foam or air that holds its form. This is influenced by your choice of stabilising agent and its quantity.
- Temperature Matters: Some foams may require chilling to maintain their structure, while others might need warmth.
- Gentle Handling: Foams and airs are delicate. Gentle pouring or spooning ensures they retain their form atop the cocktail.
- Safety: Always ensure that any stabilising agents or equipment used are food-grade and safe for consumption.
KEY TAKEAWAYS
- Foams in cocktails are a testament to the boundless creativity in the world of mixology.
- Foams add flavours and textural differences in drinks.
- Agents like gelatine, egg whites, soy lecithin, or agar are often used to stabilise and introduce air into liquids.
- Foams can be crafted by dry shaking, whipping, or using a siphon.
- Techniques and best practices include consistency, temperature, and gentle handling.