The Art Of The Perfect Foam With The High Tide Cocktail

In this episode we explore using foams to enhance our cocktails!
As I have said many many times on this channel we drink with our eyes as well as our mouths and it could be argued that the visual element is the most important as we first interact with a cocktail through our eyes. Foams should enhance the entirety of a cocktail, they should never be the highlight or overpower a cocktail. When used properly they compliment, contrast and enhance the flavors in the body of the drink, this way they make a more complete whole. In this episode I went with the flavors in a French 75 as inspiration to make a cocktail with an Aperitivo Base complimented with an Elderflower foam (made with St. Germain) a lot of you have been asking me for more cocktails utilizing St. Germain and so here one is! I hope you guys enjoy the episode and the drink!
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Japanese Bitters Dasher: amzn.to/39XxqrL
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Reagan's Orange Bitters: amzn.to/38VdTak
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Here's The Specs:
1.5oz (45ml) Gin
1.5oz (45ml) Cocchi Americano
2 Dashes Feegan's Orange Bitters
For Foam:
3oz (90ml) Elderflower Liqueur
1.5oz (45ml) Lemon Juice
1oz (30ml) Water
2 Egg Whites

[@nickentros]

That Pazowee was excellent

[@koldkaffe]

Cool video! I bought it all, whipper and liqour. I cant help but think that it would be fun to play with in a Penecillin, making a peaty whiskey foam 🧐🤨🥳

[@boozeontherocks]

Pazowie. Multiple dimensions of taste. Look, Odor, and taste. Truly the educator of cocktails!!

[@zackgarcia5471]

I was getting bored with the same style of videos. You brought it back with this! Thanks boys :)

[@theaussiebartender]

That was such an awesome video boys! Well done. LOVE seeing rapid infusions then incorporated into a cocktail and really amplifying the overall experience! Hope to see more. Cheers, Paul 😊

[@tobiasturja4106]

Didn’t find this video until today after I bought a bottle of Cocchi Americano and this is hands down top three cocktails I’ve ever tasted. Amazing combo!

[@RendallRen]

Leandro is right! I swear my always agreeing with Leandro over Marius is not some kind of anti-Marius bias! It's just that in these bantering disputes Leandro is often correct! Regarding "dimension", Marius would be correct if "dimension" always meant "spatial dimension", but it doesn't. Dimension is more-or-less any measurable axis, but that axis can be anything at all: left-right, up-down, time, temperature, political stance, emotion, sourness, sweetness, bitterness....

[@irosencrantz882]

His "stirrey-poo" has excellent dimensions.

[@pnwesty7174]

Ah. We've shifted into Pedantic Time - when there are 5 tastes, 3-dimensional is not helpful. #teammarius

[@RendallRen]

Pedantic!? I resemble that accusation!

[@bob12qwaszxerdfcv]

You put 2 egg whites in. How many drinks-worth of foam do you think you'd get from this? Awesome!

[@FunctionallyLiteratePerson]

This is a good question!

[@olivierlevasseur6034]

"Too bad the gin isn't blue"- says Marius. In Montreal, we have two different kinds of local commercialized blue gin; The first one is called "Panoramix". Panoramix gin is colored with butterfly pea flower, which gives it a beautiful blue colour and tea aroma. When a lemon, lime or tonic containing citric acid is added to it, it becomes lilac pink. This gin is distilled by Absintherie des Cantons, which uses a pot still with a double-boiler system allowing a uniform heating that insures a balance between botanicals. The spices are macerated for 12 hours before being distilled. Sweet gale and green alder (or dune pepper) are used in this gin to give it woody freshness. Elderberry brings notes of small fruits. Black tea blends perfectly with the butterfly pea flower. Sichuan pepper gives it a slightly spicy finish. The other one is called "Bleu Royal". This floral and modern Quebec gin is carefully crafted in the purest London Dry Gin style. Brimming with finesse and freshness, it offers a perfect balance of flavors with its subtle notes of juniper berries, cardamom, coriander and wildflowers such as iris and lavender. Its 100% natural bluish color also comes from the butterfly pea flower. (it IS a slightly bluer hue than Panoramix) Its name reflects the diversity of our people and the purity of our living waters, as well as the natural and botanical treasures of Mount Royal (mountain found smack in the middle of Montreal). Bleu Royal gin is as colourful as Quebec. And yes, this one also turns a lilac pink when mixed with a citric acid. How does one make the High Tide (3-D) without a soda siphon? Shall I whip the whites into a meringue and add St-Germain as a sweetner?

[@koldkaffe]

You could also buy Butterfly Pea oil for use in ice cubes, right?

[@pnwesty7174]

If I had a dollar for every time I've put an iSi canister into my amazon cart, and then removed it, I'd have enough to pay for one and a 50-pack of NO2 cartridges.

[@GuyrillaBraun]

webstaurantstore

[@wendycook5040]

The patience of a saint, Marius has.

[@jimfererro1493]

Two questions: 1 why the nitro charge vs CO2? And 2 for a home bartender making a whole batch of foam unless you’re hosting a huge party, is a it much. How long will it last in the fridge?

[@stefgo2384]

1 ) is actually a question that I'm asking myself since I realized it was N2O. I was wondering if it was maybe cheaper to produce...Maybe the texture result with CO2 is different...or the taste...?

[@spookerd]

I can tell this video was made over a week ago but the good thing is you made a video about egg white alternatives so now that I have a stockpile of canned beans to last the rest of my life I can still make foamed cocktails.

[@TheEducatedBarfly]

lol, yes. The Egg crisis is real.

[@benway23]

Thank you for your work. I am so glad I subscribed after seeing you with Greg on How To Drink. You are awesome.

[@TheEducatedBarfly]

benway23 thank you!

[@josephrsinioii1172]

Love watching your new episodes 1st thing in morning

[@nickentros]

N2O, not NO2

[@TheEducatedBarfly]

Thanks 😂

[@neoroman0510]

I'm glad I'm not the only one struggling with Cointreau bottles with crystallized tops that won't come off!

[@MyPancho1]

First thing I'm going to spend some of my Covid Cash on is that Syphon Rig ! Great content as always !

[@dalepalarz3921]

I want that siphon/charger! Great vid...thanks!

[@MrMoney331]

The 3rd Dimension!!! Of Flavooooooor!

[@taylorclark9398]

Have you ever worked with something called Versawhip 600K? It's a fantastic way to make super flavorful, vegan foam. It was invented for making flavored meringues, but it works in an iSi whipper perfectly

[@ReTaLLIcZ]

Great video, as always! Could you maybe do a deepdive on different amaros? There are so many and i'd love to watch you talk about them and how to use them.

[@TheEducatedBarfly]

Yes been meaning to for a while but may have to wait til this quarantine bullshit is over

[@jnsl1982]

I love everything about this except the Bombay. Gonna try this asap.

[@alessandrogaiardoni1519]

Great stuff Leandro! Hope to see more video on how to make best foaming on COCKtail

[@Cygnus-X1]

Third dimension! Love this drink!

[@snow_poet_from_Ukraine]

1:23 epic editing

[@alexanderbertallo1995]

Very nice... Thanks for sharing...

[@csongorkakuk5871]

That sweet transition though!

[@lucaspaciencia2414]

loved the interval editing XD

[@tylergervais3207]

6 fresh blackberries, muddled 1/4 oz maraschino 1/4 oz lemon juice 1/4 oz lime juice 2oz Hendrick's Gin 1 egg white

[@Arg3ntis]

Looks incredible! That foam looks like it’s dying for a bitters splash, (or as my wife would request, a maraschino cherry). Would that ruin the drink?

[@clickbaittv4886]

Keep up the great work... also can you do a video making the drink called "LA Water" plz

[@letoatreides5553]

If I want to use Xanthan gum instead of egg whit any tips for the amount? I am personally fine with egg white but I do have Xanthan on hand and I have friend how is allergic to egg and I want to share this cocktail.

[@JoseRomero-om4gz]

Is Suze replaceable for Cocchi Americano?

[@SilentKiller-fx1qj]

Delicious sounding and looking

[@matthewcollinsiiiakacdawgc7361]

Another great looking cocktail... Where can I find the tool you used to make the foam?

[@demetrinight5924]

I rather enjoy your old style cut away gag. It was nicely designed.

[@moniicamonz7649]

Amazing thank you ..

[@dravendrinks]

I need a whipper as soon as I get back to work and can afford one

[@Micha-nq7lu]

So... Pazowee! Is now a thing?

[@will5430]

I don't have a whipped cream canister yet but I may just try dry shaking the crap out of the foam ingredients just so I can attempt this one

[@will5430]

I halfed all the ingredients for the foam and it turned out great, yet without it chilled the foam was more room temperature

[@sebastiantillmann1669]

I might get a nice long barspoon b4 Germany goes on lockdown. Stay safe everyone!

[@WembyShesty]

I can’t wait until the day that you flip off Marius on camera. 😂

[@stefanopassiglia]

Nice idea!

[@ff05t81t]

I kinda like “The Foamtini”

[@carebearstare5000]

watching at home on my laptop :)

[@ChristianWeitenberner]

What's the longest you would let eggs sit in your refrigerator for an egg white related cocktail? How old is too old?

[@FunctionallyLiteratePerson]

I never thought about making foam separately and flavoring it, good idea! I know you've experimented with other foams, like in your vegan foam episode. Have you tried flavoring them as well?

[@TheEducatedBarfly]

Evan Hansen no but we will be doing foams with Gatin sheets and such which can be flavored

[@prplprince8730]

So is the garnish the fourth dimension?

[@arne.munther]

When I cann't open a bottle with liqueur, I warm it up by placing the top of the bottle under the hot water tap.

[@ascendedvegeta]

Bro wtf an ad came up right at the part where you put the foam in the fridge for 30 min. I thought I was watching KZbin but really KZbin IS WATCHING ME

[@TheTribalBarGuy]

WOW! Do you know approximately how much foam you get (for how many drinks) using the amounts you used? So it can be multiplied in case of a party for instance! Thanks.

[@planflykt]

NO2? Should be N2 right?

[@BrickFilmsCinema]

Mmmm i love me some bombay sapphire.

[@angelwhispers2060]

The easy way to make anything blue is just to add butterfly blue pea flower that has been dried and made into powder. Actually don't know that that would do any harm to the vast majority of cocktails that Bombay Sapphire is used in

[@TheEducatedBarfly]

It wouldn't give the same hue of blue though. But Butterfly Pea is great, we've done a few cocktails with it lately.

[@XDrSinusX]

You should do a cocktail with corona(the beer not the virus) :)

[@disposable1911]

Anyone recommend egg white alternatives? At altitude this foam breaks down really fast even if refrigerated.

[@TheEducatedBarfly]

did you watch this one yet? kzbin.info/www/bejne/hqKXnpxqoKmnos0

[@WardenDios]

When are you gonna give us 4th and 5th dimensional drinks? Let's transcend reality with our beverages!

[@TheEducatedBarfly]

🤔

[@johnbarry7874]

The third dimension!!! I think I’m having a negative reality inversion.... Wooooooooo.....

[@carlosorozco5446]

Love 3D drinks

[@AugustoVPhotography]

Notification squad - here we go!!!

[@MrJamesBig1]

Why is it important to use an NO2 cartridge as opposed to a CO2 cartridge?

[@TheEducatedBarfly]

Because N20 is more stable than C02

[@jonspliid]

Mmm foam(tini)!

[@wuja_piotrek]

how long will the foam last in the fridge?

[@jorgeisaacguerrero]

cheers

[@jaimethiessen]

Pazzaowee?

[@L1ttleamylynn]

I’m Late to the foam party but I’m trying it this weekend with a pint size whipper though, are the ingredient measurements still the same if I have a smaller whip dispenser?

[@TheEducatedBarfly]

Yes but use one charger not 2

[@jansitina9122]

Hey can i ask you? Your lime juice is homemade?

[@skiing472]

How many drinks is the foam good for apprx??

[@MisadelphiaSAR]

I know you already named it, but you could've called it a Fitty-Fitty Vesper

[@rickardmoberg1525]

The 3rd Dimention!

[@gojo9344]

Any substitute for Cochi Americano?

[@TheEducatedBarfly]

Lillet is a pretty good one

[@OwenL2020]

"We live in a three-dimensional world" God dammit Marius!!

[@TheEducatedBarfly]

😂

[@bobxor]

Would we have to modify anything if we substituted aquafaba for egg white?

[@TheEducatedBarfly]

no just replace with Aquafaba. Take a look at our Vegan Sours episode for more info on Vegan Eggwhite replacement :)

[@sidneyj3469]

I am sorry if you already answered but could you make this foam without that fancy contraption?

[@TheEducatedBarfly]

You can always add egg white to your tin and dry shake it (shake without ice) to get the foam aaaand you could make the foam separately to flavor it :)

[@bob12qwaszxerdfcv]

And so the dimensions are... sour, bitter, sweet?

[@angelostotskas9202]

Nice

[@JoelWilliams610]

The recipe for the Eventide is on the back of the Cocchi bottle! Haha

[@TheEducatedBarfly]

Inspiration is everywhere LOL

[@JoelWilliams610]

The Educated Barfly 😂😂

[@cactusmann5542]

Wouldnt the liqueur being shut and sealed by sugar make it have a longer shelf life?

[@TheEducatedBarfly]

Nah. It’s liquor. Doesn’t really go bad anyway

[@cactusmann5542]

@@TheEducatedBarfly ....but things like vermouth and campari and wine do.. Is there a proof percentage of that or something similar, or is it chemically bound...

[@TheEducatedBarfly]

cactuS Mann no Campari doesn’t, but some aperitivo do because they are a wine base and if wine is left unrefrigerated it oxidizes and ruins the liqueur so things that have a shelf life include: Vermouth, Cocchi Americano (featured in this video), Cappaletti, Bonal and Punt e mes

[@cactusmann5542]

@@TheEducatedBarfly Interesting. I know some people(Greg from how to drink for instance, maybe steve?) used cans with nitrogen in them to fill the bottles to prolong shelf life...

[@TheEducatedBarfly]

@@cactusmann5542 yeah i tend not to like to add additives to the bottles as it can possibly change flavor. That said I haven't tried it with the wine saving gas and they say it doesn't affect flavor so....

[@peacecoyote1592]

Can I order this if I'm at Cole's?

[@TheEducatedBarfly]

Yes, but not at the moment.

[@peacecoyote1592]

The Educated Barfly of course, I’ll stop by when things mellow out. Hope you and everyone there are well.

[@major0joy]

1:35 drink

[@will5430]

I actually finally got a bottle of cocchi and the best thing I've made with it was an eventide which I got from the back of the bottle. Not a fan of the vesper I made with it, just too much vodka flavor. Why have vodka when you can have gin!

[@gabrieltoledano5560]

I don't get why you called this a French 75

[@TheEducatedBarfly]

We didn't, we call it a High Tide. But the foam is French 75 styled.

[@gsamsa]

🍸

[@Martinlgn]

Man, Cointreau is the worst screw top

[@nattybro7527]

3rd dimension

[@markscott554]

This is probably lame and unoriginal, but have you thought about a cocktail called the Hokey-Cocchi?

[@TheEducatedBarfly]

That’s awesome lol 😂

[@bernardoo8108]

FIRST!

[@tristanbowser6533]

#4pillas

[@BullzEyeXL]

[@1337billybob]

Eggs are sold out around here. Don't know about you.

[@TheEducatedBarfly]

yup they go pretty fast over here too

[@TheEducatedBarfly]

time to try the vegan options?

[@1337billybob]

@@TheEducatedBarfly I will check out that vegan sour video. Probably pick up your recommend shaker set via your amazon links, too. Hope you guys can weather the drop in income (you are LA based? I'm Riverside) with the bar closures. Too bad you cannot deliver cocktails.

[@christoslefkimiotis9889]

.....Bombay Samphire.....you've just ruined this wonderful drink

[@AngryCocktails]

I've haven't tried making foam, this has me interested. Also, Foamtini is clearly an awful name - it should be a Marfoami. Much better.