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Bar Foamer vs. Egg White

Posted by Reese on 2009-06-02 @ 08:28pm

About  a week ago Pam commented on my Pisco Sour post wondering if artificial foamers are still around.  I remembered having seen some at the Boulder Liquor Mart last time I was there and  figured it would be an entertaining experiment.  Since I’m always willing to put my well being second in line to a good experiment I picked up a bottle of Collin’s Bar Foamer and mixed up a Pisco Sour.

Pisco Sour with Collin's Bar Foamer

The bottle provides no instructions as to how much to use so, not surprisingly, I winged it.  I added about 12 drops to my favorite Pisco Sour recipe and shook for a solid 30 seconds.  The resulting foam was actually pretty impressive.  There wasn’t as much as there would have been with a 1/2 egg white, but I think that could be remedied with a few more drops.  The foam is a little less viscous than that created by egg white and the mouth feel of the cocktail isn’t as silky either.  The foamer didn’t add a noticeable flavor, which was a huge plus.  Basically the bar foamer provides just that, foam, nothing else.

I think if you’re worried about using eggs or are looking for a quick alternative then this option is certainly a viable one.  Know that the resulting cocktail won’t be as good as if you were to use egg white it will still be tasty.  This was a great experiment.  Throw some more my way.

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