The Secret to Perfect Cocktail Foam Revealed

[@TrufflesOnTheRocks]

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[@sa9amisan]

Absolutely lovely

[@sefraisik9142]

Ok!! Beautiful, tasty and fluffy. Can't ask for more to garnish this cocktail. I would love to try this right now please!!! 😁

[@TrufflesOnTheRocks]

Oh we will! 🤩

[@jan8374]

This looks amazingly amazing!!! Gonna also try this with coffee flavor

[@JohnGYoung]

Literally just had a Hemingway! But learned a better way to make from your video! Can’t wait try!

[@josephcolaiacovo5917]

Another great video! Really appreciate that you go through the experimentation to find the optimal proportions. I would love to see a video on making a different type of foam - the one that is referred to as “air” and uses soy lecithin. What are optimal ways to infuse flavors into it and maximize its “airy-ness”. Thanks!!!

[@Player2desu]

Love your content! Thank you!

[@jaspervangheluwe7531]

Nice! I was planning on doing a cocktail with a burned spiced meringue foam for Christmas, so this video couldn’t have a come at a better time, as I was still in doubt about using a mixer or cream whipper.

[@julioriviera]

Thanks for the video jean. Now i am redy!

[@bernhardwolmarans3220]

Thanks for this great video. Solves the issue of finding stable foam that I have yet to achieve. I have a quart size (bigger than the size you recommend) iSi whipper. If you already only owned the bigger size, would you also invest in the smaller size? Unrelated question: does the foam quality differ depending on how long it’s refrigerated? Is 30min foam better than foam refrigerated day prior to serving?

[@amandamarksdottir5905]

J'adore cette idée mais nous ne sommes que deux. Ce n'est pas pratique à la maison, sauf si je mange au petit-déjeuner, que je pourrais apprécier. Pour le bar, absolutement.

[@rignanroach1775]

Cagdail phome. HEHE

[@Player2desu]

Love your content! Thank you!

[@TrufflesOnTheRocks]

Thank you 🙏