All you have to do is add the white of an egg to your cocktail and shake. The egg will emulsify creating a dense foam that, once the cocktail has been strained, will be deposited on the top forming the perfect foam of velvety bubbles. Egg foams are the standard when it comes to cocktail foams, they're the most common and most waiters have experience making them. The typical technique is to add an egg white to a citrus-filled drink.
Everything needed to stabilize a foam is already in the mix, so shaking it hot with egg white will create foam. Then shake again with ice to cool. Let's use Whiskey Sour as an example. A froth on top of the cocktail is like any other garnish.
Not all beverages need the same side dish, and some don't require anything at all. Similarly, some beverages need a thick, thick foam, while others benefit more if there is nothing but light foam. There are a few ways to make a frothy top in a cocktail. One way is to use an egg white.
Another way is to use cream or milk. And another way is to use a foaming agent such as gelatin. Depending on the ingredients you use, these foams can range from large bubbles piled on a drink to an abundant but effervescent foam that is reminiscent of champagne. Creamy, bubbly and aromatic, each of these natural foams adds an extra dimension of texture to beverages.
I prefer to use powder because you can add more powder to increase the foam without diluting the drink. Making drinks isn't about the drink itself, but about creating a positive experience, fun times and lasting memories. Because the foam contains a massive trigeminal sensation, it's difficult to detect taste buds in the room. Cocktail foam drops are a type of beverage garnish used to add flavor and visual appeal to cocktails.
Put 400 ml of blueberry juice and 0.3% of lecithin in a wide and high container, use an immersion blender to mix everything, keep the mixer just below the surface, collect the foam and place it on top of the drink. As you can see, the result is a rich, velvety foam that is reminiscent of Guinness, but with a light beer flavor. For example, some beverages in which this technique can be used are the margarita instead of the salty edge; the salt can be re-introduced in the form of Salt Air foam or the Negroni by removing the Campari from the recipe and placing it back on top of the drink such as Campari Orange Air. In addition, the thick foam prevents the angostura garnish from bittering the rest of the drink and enhances the aroma of the drink.
Creamy, frothy and potentially full of flavor, cocktail foam is becoming a great way to prepare unique cocktails. Most waiters are experienced in making cocktail foams, which are the most common type of foam used in cocktails. Cocktail foam is a creamy, frothy and rich substance that is becoming an increasingly popular way to prepare unique cocktails.