Luxury Gin & Tonic Cocktail with Cucumber Lime Foam
7 Jun 201210:36 am
Cool cocktail Kathy! I use pasturized egg whites, e.g. Egg Beaters for my foams. My foams fall very quickly once on my cocktails. Woud I achieve greater stability with fresh egg whites? Plus, is that why you also add gelatin...for greater stability? Does the more protein you add equal greater stability? Thank-you, Anthony
Martin Miller's Gin - 'Trade Up' Winner - Junior Ryan's Strega Sour
15 Dec 201111:09 am
Could someone please tell me where Jamie gets his really cool, crystal mixing glass and his golden spoons???!!! Where does he get any of his antique tools for that matter??!!
22 Sep 20121:01 pm
Hello Kathy. Is that a 16 oz or 32 oz ISI canister you are using? Thanx, Anthony
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