Cocktail Of The Week
Brandy Alexander
The Average bartender, despite the slanders of professional moralists, is a man of self respect and self possession; a man who excels at a difficult art and is well aware of it; a man who shrinks from ruffianism as he does from uncleanliness; in short, a gentleman...

MasterClass

Molecular Mixology - Foams
OK so MM has been around for a while now and the majority of bartenders haven't a clue where to start...try foams...also not strictly that technical or MM it is the building blocks of adapting the Heston Blementhal and Ferran Adria-esk methodologies to the bar.

So here we go for some basics:

HY-FOAMER
Hy-foamer is a natural ingredient derived from proteins of dairy origin. Hy-foamer is generally considered as an egg white substitute, but may be used in conjunction with egg whites to aid stability and increase overrun. Hy-foamer is rapid foaming and is extremely versatile and can be used for many different applications. Hy-foamer is soluble in hot or cold water and is generally used at a dosage of 0.5% - 1.0%

Benefits of Hy-Foamer:

> Fast and high foam formation
> Consistent foam quality
> No risk of over beating
> Heat and acid stable
> Synergy with egg whites

FOAMS
To create a juice foam use the following recipe and method:

500ml juice
10ml sugar syrup
1-2 bar spoons of MSK Hy-foamer

Add to a mixing glass and stir vigorously, then transfer to a nitrous charger, screw lid on tightly and charge with two nitrous oxide canisters. Shake vigorously and (ideally) leave in the fridge for a couple of hours. Shake vigorously before use and try dispensing into an empty glass before using in service, then spoon foam onto the top of the drink.

ESPUMA PINA COLADA
The most famous of the coladas is the Piña Colada, its Spanish translation meaning ‘strained pineapple’. The origins of this popular modern classic are found in Puerto Rico in the 1950s - 60s.

Glass: hollowed-out pineapple or
12 oz hurricane
Method: shake & fine strain
37.5ml Havana Club Rum
12.5ml coconut rum
75ml pineapple juice or 50ml Funkin pineapple purée
12.5ml Coco Lopez coconut cream
12.5ml Double cream
5 ml sugar syrup (not in the classic version but helps to lift the sweet flavours used)

Add ingredients to a mixing glass, add ice and shake vigorously, strain into an ice filled hollowed-out pineapple or 12 oz hurricane. Garnish with a pineapple leaf, to garnish

Variations
The Colada is a typical tropical fruit drink, with plenty of rum to boot; with a little imagination and the use of the modifier theory the predominant coconut rum and cream can be replaced for fresh fruit or puree, Strawberry and Raspberry Coladas work well and most tropical fruits including;

Pineapple Foam.
To create a juice foam use the following recipe and method;

500ml Pineapple juice
10ml sugar syrup
1-2 bar spoons of MSK Hy-foamer

Add to a mixing glass a stir vigorously, then transfer to a nitrous charger, screw lid on tightly and charge with two nitrous oxide canisters. Shake vigorously and (ideally) leave in the fridge for a couple of hours. Shake vigorously before use and try dispensing into an empty glass before using in service, then spoon foam onto the top of the drink.