Jamie Boudreau - The Vessel 75
By Robert Hess
An original creation by Jamie Boudreau, host of Raising the Bar on Small Screen Network, the Vessel 75 utilizes a maple syrup foam to add sweetness and mouth feel. It is a beautiful cocktail with a nod to the classic Old Fashioned.
Recipe
How to Make the Vessel 75 Cocktail
Maple Syrup Foam
place all ingredients into a ISI canister, charge and refridgerate
Instructions
stir bourbon and Peychaud's in a mixing glass
strain into rocks glass and top with maple syrup foam
garnish with orange zest
Comments
“Foams” are perhaps one of the more common of the “Molecular Mixology” methods. They are relatively easy to make, and can be flavored with almost anything.
The important thing though is not to treat foams (or any other MM method) as a “Hammer” to which everything else looks like a “nail” to apply it to.
Just extraordinary!
- Would the eggwhite foam technique hold alcohol - spirits or liqueurs in suspension as well as it does the maple syrup?
- Is there a book (or perhaps one still in production) on molecular mixology?
Woodford Reserve is the “house bourbon” at Vessel - nice! What’s their top shelf brand?
Wonderful stuff!
Thomas:
-The egg white will hold alcohol.
-There is no book that I am aware of.
-We have many top shelf spirits. A trip to Vessel may be in order to see our ever changing selection.
Thanks, Jamie!
A trip to vessel will be a near-religious experience, I’m sure. I’m looking forward to that day.
I just visited Seattle last week and had one of these at Vessel. Great drink! Thanks for sharing the formula.
Jamie,
Where can I purchase an ISI Canister? Lacking one, how would you go about putting the foam onto the drink (spooning or pouring)? Lastly, how long will the foam last before it starts “falling”?
Thanks!
ISI canisters are available in many supermarkets and some kitchen stores.
When using “foams” on drinks, they actually start falling relatively quickly.
I’m afraid that I have to disagree with Robert; foams should not fall relatively quickly, but should last a good ten minutes, at the minimum.
Lacking one, you could pour it on, but the foam will not be of the same consitency or last as long.
But he is right about the availability of ISI cannisters ;-) You should be able to find them in almost every kitchen store, and of course, the web.
I’ll bow to Jamie on this one. I guess I need to work on my foam recipes a little more, because they always seem to start falling apart in a couple of minutes, but then I normally do them as a fairly light layer in a cocktail glass instead of the nearly 50/50 you see used here. Perhaps that might have something to do with it.
Got a ISI pump this afternoon, and I made this cocktail with my 3rd attempt at a foam! It’s the best one I’ve done, but it seems too runny - I managed to caramalise the foam with a kitchen blow torch which made it last longer though. I also made a Porn Star variation (champagne topped with vanilla vodka and passion fruit foam) and a Bloody Mary variation (citron vodka topped with spicy tomato foam, rimmed with celery salt).
I would heartily recommend spending
Apparently there’s been a shake-up at Vessel. You can read the details on Good Spirits News under the “The World’s Drinks and How to Mix Them” column at:
http://goodspiritsnews.spaces.live.com
I wish Jamie well, wherever he ends up!
Blair
This is a really good drink, and one that hopefully I might be able to convince my GM to let me introduce behind my bar as it is a great introduction to molecular drinks, as is the Rosewater Rickey!
I must say Jamie, you’re a star!
Jamie,
Is there a particular ratio of egg (or cream) and water and everything else that works best for foams? In other words, is your recipe designed in such a way that it would be inappropriate to stray from in terms of its ratio?
Thanks,
Mike
Are there limitations on the kinds of liquids you can put in an iSi soda siphon (as opposed to the iSi whipper Jamie used)? That is, can I put juices or even alcohol in it instead of just water? I ask because there may be instances where you want to add bubbles but not water to a cocktail. Do I have to use a whipper in order to do this?
Is there a way to produce these foams without the use off egg whites?
I <3 your cocktails JB. Being a veggie, is there an alternative to egg whites?
I’m afraid that there isn’t really a true alternative to egg. It provides a texture that most hydrocolloids can’t match. I’m sure with some playing around, you could get a somewhat similar foam using things like lecithin, agar and xantham. However egg is just much easier.
Pre-chilled the mixture and used a mixmaster to make the foam, which was firm and maintained its integrity for a long time. The taste of the cocktail was not to my liking, but I am new to making cocktails. Or perhaps it was due to the fact that I used Angostura instead of Peychaud’s bitters. Thanks for giving me something different to try.
Where can I buy (or order) that bar spoon? Thanks!
Ben, we only see a fleeting glance of the spoon Jamie is using here, so I can’t quite tell exactly which one it is, but I believe it is similar to the one that CocktailKingdom.com is selling here: http://www.cocktailkingdom.com/product-p/bsp_wmfspoonxx_0027_stl.htm
If that’s not the one you are looking for, you might want to look amongst the other spoons they sell, they’ve got some pretty nice ones.
-Robert
Hi hows it going, i was hoping you can inform me a little more on the dilution part of this drink- about how many ounces of water is being added to the drink, or is there a rule of thumb when it comes to diluting a brandy or spirit.
-Thank you.
p.s.: how do you drink this, do you mix the foam in with the bourbon. or do you just drink it how you would any other drink with foam on it, and just let it sit on top.
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