Cocktail Implements, Spirit

Tropical Foam

There were days when fine foamy drink required a team of dedicated shakers to achieve an fluffy and long lasting consistency.

Fast forward to the advent of molecular gastronmy and the closing of proximity between bar and kitchen, quickly nitrous creamers came to the fore, charging emulsions that could be floated across the surface of a drink, quite literally adding a new layer of enjoyment to your tasty beverage.

And now, we stand on the welcome mat of a brave new world, with the launch of Bols Foam.

The delicate addition of fats and complex sugars to the existing Bols range, coupled with a nifty squirty nozzle, possibly lifted from the foaming facial cleanser industry, and you have a shelf stable alternative to tropical up your drinks, foam style.

The boffins from Bols go some way in explaining it in this video:

No word as yet on availability in the Antipodes, but the Bols site is showing Cassis, Blue, Banana, Amaretto, White Cacao & Peppermint.

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Competitions, Uncategorized

Advance Australia Fair

What a great couple of weeks for Australian bartenders!

First, Daniel Gregory took out the Bols Global Cocktail Masters, and possession of perhaps the world’s most tropical trophy with his Highway 75.

The Highway 75

50ml Bols Genever
20ml Bols White Creme de Cacao
15ml Passionfruit Juice
10ml Fee Brother Grenadine
4 drops Orange Blossom Water infused with dried Lavender

Add all ingredients to a vintage cocktail shaker and shake hard. Strain into a chilled coupette. Garnish with a lemon twist and vanilla macaroon on the side.

Next, Andy Griffiths took out the Angostura Trophy in Trinidad. (that’s him on the left)

Rumour has it he got one of the girls out of her bikini and is now wearing it himself, partying down Carnival style in Trinidad.

A truly great result for the land of Oz and hopefully a precursor to more global wins.

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