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.

It’s a Royal Wedding!

.75 oz. Tanqueray
.5 oz. maraschino liqueur
.5 oz. fresh lemon juice
1 bar spoon blue Curacao
Shake all ingredients (except blue Curacao) vigorously and strain into chilled cocktail glass. Slowly pour blue Curacao down the inside of the glass to sit at the bottom.

Alcohol Content: .535

Seems like everyone is jumping on the bandwagon (and me too by reposting these) as the Royal Wedding edges closer in London. Gentleman bartender, Bon Vivant and Tanqueray roving man, Angus Winchester has pulled together these recipes to help all and sundry celebrate the happy day.

The Colour Me Royal (English spelling, of course) is a lovely little riff on the Aviation Cocktail, with the striking addition of Blue Curacao to liven things up. I think it might be enough to get even the most staunch, pinko, lefty, republican, Cachaca ambassador  excited.

Three more after the jump…