Cocktail foamers. How to make a stable foam
A cocktail foamer helps create a foam on a drink. The recipe, dose and aeration method all affect the result. To compare stability, use the same drink recipe and check the foam at a fixed time after pouring.
Dry shake and reverse dry shake
For a dry shake, shake the ingredients without ice first, then shake with ice to chill the drink. For a reverse dry shake, shake with ice, strain out the ice and shake again. Try both methods in the same sour to compare the result.
How to compare foamers
Make two servings of the same drink with the same ice, glass diameter and shaking time. Record the dose. Measure foam height just after pouring and again after five minutes. Compare bubble size, flavour and whether the foam supports a garnish.
A sour to use as a test
The Whiskey Sour recipe uses VEGG WHITE to foam a drink made with bourbon and lemon. Use it to compare two shaking techniques while keeping ingredients and measurements the same.
When foam disappears quickly
Start by checking the dose, the preparation of any concentrate and the cleanliness of the glass. Change one thing at a time. In a fizz, check the order in which you add the carbonated mixer, since pouring can affect the appearance of the foam.