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.
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.