Modern Cocktails

Modern Cocktails - Foams, Air & Science.

Introduction

Most recently I have been experimenting behind the bar at Foreign Return. I wanted to perfect modern techniques before we launch our new cocktail menu which is due to launch in June. As I progress, I thought it would be great to document my learnings and share some insights on the same.
Today I want to talk about Foams, Air & Science behind it.

Foams & Air

Foams and air are two popular techniques in molecular mixology that can elevate cocktails to new heights. These techniques are used to create a range of textures, from light and airy to dense and creamy, that can add a new dimension to a drink's taste and appearance. Here are the methods for creating foam and air, some common agents used, and modern tools utilized in molecular mixology.

Common Agents to Create Foam & Air in Mixology

There are several common agents used to create foam and air in molecular mixology. These agents are added to the liquid and help to stabilize the foam or air, preventing it from collapsing. Some common agents include:

Soy Lecithin Powder

• Lecithin: This is a natural emulsifier that is found in egg yolks and soybeans. It helps to stabilize the foam and prevent it from collapsing.
• Gelatin: This is a protein that is derived from collagen and is commonly used in food and beverage production. It helps to stabilize the foam and create a thicker texture.
• Xanthan gum: This is a thickening agent that is commonly used in the food industry. It helps to stabilize the foam and create a denser texture.

Science

The science behind creating foam and air in cocktails involves a process called aeration, which incorporates air into a liquid to create a lighter, frothier texture. The key to creating stable foam and air in cocktails lies in understanding the chemistry and physics behind the process.

When a liquid is aerated, small air bubbles are incorporated into the liquid. The bubbles are stabilized by the formation of a thin film around each bubble, known as the bubble wall. This film is created by the interaction of the liquid's surface tension and the gas molecules in the bubbles. The surface tension of the liquid is what holds the bubbles together and prevents them from collapsing.

To create foam and air in cocktails, mixologists often use an emulsifier, such as lecithin or gelatin, which helps to stabilize the bubbles and prevent them from collapsing. These emulsifiers work by reducing the surface tension of the liquid, making it easier for the bubbles to form and stabilizing the resulting foam or air.

Another factor that affects the stability of foam and air in cocktails is the pH of the liquid. The pH level affects the charge on the emulsifying molecules, which can influence the ability of the emulsifier to stabilize the bubbles. In general, liquids with a pH of around 7 are ideal for creating stable foam and air in cocktails.

The temperature of the liquid also plays a role in creating stable foam and air. When a liquid is heated, the air bubbles expand, which can make the foam or air collapse. Similarly, when a liquid is chilled, the bubbles can contract, which can also cause the foam or air to collapse. To create stable foam and air, mixologists often keep the liquid at a consistent temperature throughout the aeration process.

Finally, the type of gas used to aerate the liquid can also affect the resulting foam or air. Carbon dioxide, nitrogen, and nitrous oxide are commonly used in molecular mixology to create foam and air in cocktails. Each gas has different properties that can affect the texture and stability of the foam or air.

What did i use to create air in cocktail - Fish Tank Pump !!!

Using a fish tank air pump to create air in cocktails is a common technique in molecular mixology. This method involves incorporating air into the liquid using an air pump, which produces small bubbles that give the cocktail a light, airy texture. Soy lecithin is often used as an emulsifier to stabilize the bubbles and create a stable foam.

To use a fish tank air pump to create air in cocktails, start by preparing the liquid mixture. Soy lecithin is typically added to the liquid in a ratio of around 0.2% to 1%, depending on the desired level of foam. The liquid should then be mixed vigorously to incorporate the soy lecithin and create a homogenous mixture.

Next, the liquid is transferred to a shallow container, such as a mixing bowl or large measuring cup. The air pump is then placed at the bottom of the container and turned on, creating a stream of small bubbles that rise to the surface of the liquid. As the bubbles rise, they incorporate air into the liquid, creating a frothy foam.

The foam can be scooped off the surface of the liquid using a slotted spoon or a fine-mesh strainer and used as a topping for cocktails. The foam can also be poured into a whipped cream dispenser and dispensed directly onto the cocktail for a more precise application.

Using a fish tank air pump to create air in cocktails is a fun and easy way to add a modern twist to classic cocktails. Soy lecithin is a versatile emulsifier that can be used in a wide range of cocktails, from fruity to savory drinks. By experimenting with different liquids, emulsifiers, and ratios, we can create unique and innovative cocktails that are sure to impress our guests.