The Cocktail Spirit with Robert Hess

"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 £30 on one of these for any jaded bartender looking to make some fun cocktails to liven up a quiet Tuesday afternoon shift!  I took it out on the bar and pretty soon everyone in the bar was keen to try the foamy drinks!

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