Comments on: Pisco Sour – Cold. Frothy. Delicious.

By: Pam

Pam — Sat, 06 Jun 2009 20:01:32 +0000

thanks Reese, we found some and are waiting for it to arrive, we will test it out next weekend at our party.

By: Reese

Reese — Wed, 03 Jun 2009 22:09:53 +0000

Pam -> I found some and tested it out. Worked pretty well actually.

http://cocktailhacker.com/?p=1042

If your husband can’t find any drop me an email (reese at cocktailhacker.com) and I’ll get a bottle and ship it to you.

By: Pam

Pam — Wed, 03 Jun 2009 21:57:26 +0000

thanks. keep me posted my husband is on a mission to locate some!

By: Reese

Reese — Mon, 01 Jun 2009 17:56:33 +0000

Pam – I’m in CO. I found a bottle of Collins Foamer at a local liquor store over the weekend and plan to put it to the test later this week. Stay tuned for the results.

By: Pam

Pam — Fri, 29 May 2009 11:25:52 +0000

thanks, what state do you live in, we can’t find anything! YEs I do believe egg whites would do the job, but we wanted a quick solution….if you do see it, let me know thanks

By: Reese

Reese — Thu, 28 May 2009 02:16:46 +0000

I’ve seen something like that in one of the local liquor stores. If I remember I’ll pick some up next time I’m there and let you know my thoughts.

Call me psychic though, but I’d say natural egg white is going to be better. It adds a really incredible mouth feel that I don’t think you could get from a chemical foamer.

By: Pam

Pam — Wed, 27 May 2009 23:36:26 +0000

There used to be a product called frothy which gave drinks their “frothy head”… do they still make it?

By: Stevi Deter

Stevi Deter — Sun, 29 Mar 2009 21:03:22 +0000

Nice post, Reese. I wouldn’t have thought to use a champagne flute!