Today, I wanted to play with making a cocktail for the bar using foam. The first thing that came to mind, was the Aviation. This classic cocktail was created in the early 1900’s by Hugo Ensslin and has withstood the test of time. The aviation seemed the perfect candidate for a foam, since, you want the creme yvette to serve as a subtle background note, rather than, alternatively using too much and making it smell and taste like a French whore. Foam has the ability to dilute strong flavor thus transforming it into an accent ingredient. I found this method really balances the cocktail and gives it great texture. Here’s how you can make my version of the classic Aviation:
My Creme Yvette Foam
1 1/4 cups water
1 ounce lemon juice
4 oz egg whites
2 tablespoons sugar
1/2 oz Creme Yvette
In a large bowl dissolve the sugar and water. Add the rest of the ingredients and pour into NO2 whipper. Charge whipper, shake and refrigerate for and hour until foam stabilizes. Adding a second NO2 cartridge will speed up the process if you are in a hurry.
2 oz gin
1/2 oz lemon juice
2 teaspoons Luxardo Maraschino Liqueur
2 drops Creme Yvette
Lemon twist of Luxardo Maraschino cherry for garnish
In a mixing glass filled with ice, stir all ingredients until desired dilution. Then, strain into a chilled martini glass, add your garnish and top with foam. Yep, it’s that easy. Enjoy!