Tag Archives: foam

pumpkin mule cocktail

Pumpkin Mule with freshly grated nutmeg.

Pumpkin Mule Cocktail with freshly grated nutmeg.

I wanted to come up with another Turkey Day cocktail and came across Ace Hard Pumpkin Cider  while shopping out-n-about. I immediately thought of substituting the cider for ginger beer and recreating the classic Moscow Mule. I ended up adding Torani Pumpkin Pie Syrup, fresh grated nutmeg and an egg white based foam to fancy it up. The result is festive, delicious, elegant and not too difficult to make if you use the right tools. Cheers!

2 ounces vodka
1/2 ounce Torani Pumpkin Pie Syrup
1/2 ounce lemon juice
1 egg white (1 ounce if using boxed pasteurized)
Ace Hard Pumpkin Cider
Fresh whole nutmeg

In an empty shaker combine vodka, syrup, lemon juice and egg white. Using a mini whisk, froth until foam develops a semi-firm consistency. Add ice and shake vigorously until well chilled. Strain into a large martini style glass or coupe glass. Fill the remainder of the glass with chilled hard pumpkin cider. Finally, using a microplane or the small rough side of a cheese grater, shave the nutmeg onto the foam. The aromas from fresh whole nutmeg are very powerful so remember a little goes a long way. Cheers to you and your family! Happy Thanksgiving!


aviation cocktail with creme yvette foam


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.

The Aviation
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!

sazerac with absinthe espuma


This week I decided to experiment with making espuma or foam for my cocktails. One of my favorite cocktails is the Old Fashioned because of it’s simplicity and it’s ability to enhance the spirit used. A slight variation on the this drink is the Sazerac. Invented in New Orleans in the 1850’s by Aaron Bird, this drink derives its unique flavor from the addition of Peychaud’s bitters and absinthe. I began wondering how to make an absinthe foam to replace the usual absinthe lined glass and gussy the drink up a bit. It turns out, I’m not the first person on the planet to think of this but after experimenting with several concoctions, I did perfect my own delicious version of the classic.

Espumas or foams are an amazing way to elevate both appearance and texture of cocktails. Most espumas are made using egg whites but you can substitute other products to achieve similar results, however, I wont go into that here. I like to use eggwhites from a box because they are pasteurized and therefor help prevent the risk of Salmonella. Additionally, you will need to purchase a N20 chargeable cream whipper to create this foam. It’s a worthwhile and relatively inexpensive investment with a variety of applications beyond the cocktail realm. (So get one!)

Absinthe Espuma
3 oz absinthe
2 tablespoons superfine sugar
1 1/2 cups water
1/4 cup fresh lemon juice
3 egg whites (or boxed pasteurized)

Dissolve sugar in warm water then add absinthe, lemon juice and egg. Transfer mixture to cream whipper and tighten the top on to the whipper. Charge with cartridge and vigorously shake. Place in fridge for one hour so the mixture stabilizes or you can charge with another N2O cartridge.

1 1/2 oz rye or bourbon
1/4 oz of turbinado simple syrup
2 dashes pechaud’s bitters
1 dash angostura bitters
twist of lemon

Combine all ingredients over ice in a cocktail mixing glass and stir vigorously until desired dilution is achieved. Strain cocktail into martini or rocks glass. Point the nozzle of the whipper straight down while pulling the lever very VERY gently. Slowly top the Sazerac with absinthe espuma in a circular motion. Some people like to decorate the foam with drops of bitters but I prefer the texture of the foam the way it is. Cheers!