The Manual has shown, well, a manly sort of trait with this recommendation of InstaFoam for cocktails. Just try some of their recipes and for every egg white, just use 2 drops of InstaFoam for that great, creamy foam. You can purchase a bottle in our store and we'll ship it out in plenty of time for that Valentine's day special night you have planned.
New Orleans beckons again as I will be teaching a class on Sonic Mixology using the Flavor Reactor on August 19, then delivering a talk on August 20th on Flavor Manipulation and Mood at the International Farm to Table conference. I will also be demonstrating the amazing growth of the Cocktail Matrix, which now includes over 2.3 million flavor matched combinations along with the ability to have the Matrix tell you how a drink or recipe will taste and smell. Create new cocktails based on mathematically correct balances of spirit, modifier, acid and sweet, then save your recipe and now design the perfectly matched food recipe to create the umami effect....or start with the food first and let your imagination flow as you create the ideal matched cocktail.
Who doesn't love chocolate...especially when it's made into a classic drink. Here is Dean Serneel's kicked up version of the Chocolate Russian. Take THAT Mr Putin!
1 oz vodka
½ oz crème de cacao
Half and Half
2 dashes Instafoam
Combine first 3 ingredients in a mixing glass filled with ice. Shake well and strain into a rocks glass filled with ice.
Separately shake cream with ice and strain over top of Espresso layer.
1 oz Pimms #1
2 dashes Instafoam
fill with wheat beer
Build ingredients in a Pilsner. Stir gently and serve.
1 ¼ oz cinnamon whiskey
2 dashes Instafoam
Combine ingredients in a mixing glass filled with ice. Shake well and strain into a rocks glass filled with ice.
Dean Serneels from American Beverage Marketers has created several new cocktails using InstaFoam which demonstrate how easy it is to replace egg whites in any cocktail. Just shake and serve!
1 ¼ oz mescal
½ oz Pina Real
2 dashes Instafoam
Combine ingredients in a mixing glass filled with ice. Shake well and strain into chilled coupe.
Did you know we have a special site dedicated to cocktail recipes using InstaFoam, the first Vegan approved all natural egg white replacement? Visit InstaFoamcocktails.com and discover sours, flips, freezes and more and learn how easy it is to use InstaFoam to replace egg whites in your cocktails. The creaminess of the foam and its flavor will surprise you.
It's been quite a year so far. Let's start with the Golden State of Cocktails in January, where I taught The Pharmacology of Flavor: Part II Flavor Synergy and Mood Manipulation. Many attendees from last year returned and it was great to hear their enthusiasm as they told me about how they had applied the concepts from the 2015 talk.
Then on to Las Vegas for the Nightclub and Bar Show where I gave a 3 hour master class on Flavor Synergy and Mood Manipulation through Sonic Mixology. Attendees got to taste the difference in making infusions, syrups with the Flavor Reactor and experience the debut of Umami Drops, the first flavor modifier that not only makes every cocktail delicious but gets you salivating and hungry at the same time. Then individuals entered The Cocktail Matrix and learned how to create and adjust recipes for the maximum flavor impact.
Nightclub and Bar Show Pro Workshop Class 2016
After a short breather, we were on to the National Restaurant and Bar Show in Chicago. Our booth looked out on Lake Michigan with all the sailboats but we hardly got to enjoy the view as attendees kept checking out our products. We were even visited by Phil Wills, a well known face on Bar Rescue and Charles Joly.
Phil Wills, from Bar Rescue stopped by to sample Umami Drops and InstaFoam and play with the Cocktail Matrix
Next up is the International Farm to Table event in New Orleans August 19-20 where I'll be teaching Sonic Mixology and presenting Flavor Synergy and Mood Manipulation. See you there!
I am happy to have been invited as a plenary speaker to both teach the first Sonic Mixology class at the Farm to Table International meeting, but to also speak on the Pharmacology of Flavor in New Orleans this weekend. It will be an exciting time and participants in the class will work with the Turbo Sonic Mixer to create fat washings, shrubs, extractions, shelf stabilization during the one hour class.
Camper English taught a Prehistoric Cocktail class at the Tales of the Cocktail Event 2015 in New Orleans. On his blog Alcademics, he listed what he packed for this class, and InstaFoam made the list. Sounds like a fantastic seminar to me and I'm sure it was packed!
In January, I spoke at the Golden State of Cocktails on the Pharmacology of Creating Flavor-Addicting Cocktails. Camper English, who has the site Alcademics, has written about my talk, and I think you will enjoy his synopsis. I follow Camper's writings, which are always an inspiration to me, because he has such a cool, objective eye, let alone the knowledge of a wizard when it comes to alcohol. He'll be speaking at the Tales of the Cocktails on Friday July 17 on The Essential Global Guide to Liquors and doing a demo on Saturday July 18 on Prehistoric Cocktail Technology so buy your tickets now.
I’m excited to introduce to you the new science of Sonic Mixology, which will revolutionize the way you prepare, infuse or store alcohols in your bar or restaurant with the Turbo Sonic Mixer.
Sonic Mixology has its foundation in the field of Pharmacology and Sonochemistry where ultrasonic acoustic streaming is used to produce nanoparticles which suspend flavor compounds by altering their nuclear structure. Applying these same principles, Culinary Sonic Instruments has developed a patent-pending method for creating dynamic alcoholic flavors in minutes rather than days, weeks or months.
With just the touch of a button you can create custom infusions, extractions, stabilize flavor in cases of wines and spirits with the power of the Turbo Sonic Mixer. Electrons that are activated by the transducer in the Turbo Sonic Mixer are strong enough to rip holes in foil as they tunnel and stream in the tank. That same action is what creates cold boiling and mixes the compounds in the bottles of alcohol.
Watch the color streaming on both sides of the bottle as the saffron is extracted at rapid speed in the Turbo Sonic Mixer.
Cold boiling occurs because of excited electrons racing at over 1000 miles per hour through the alcohol,. Notice the "cold boiling" stops as soon as the flask is removed from the tank.
It's always gratifying when you read someone's post about a class you taught and see that they "GOT IT!" Maren Swanson has written an accurate summary of some of the key points of my class and I thought you might enjoy reading her blog "Pour Play", so skip right along to "18 Shades of Basil: Dr Larrian Gillespie on Scents, Sex and Cocktails" on her blog LiveHappyHour.com and see what you missed.
Louis Anderman, the mad genius behind Miracle Mile Bitters, contemplates his first infusion using the Turbo Sonic Mixer. What's that about a watched infusion?
I was surprised to find a video from Foodable.tv which caught me tasting various Hine cognacs. Here's the whole video. Enjoy!
Here are some great shots taken by Allison Webber Photography during my class on the Pharmacology of Flavor at the Golden State of Cocktails in Los Angeles.
Louis Anderman of Miracle Mile Bitters volunteered to demonstrate the effect of texture on our perception of flavor. No cheating!
What a great event last night! Pernod held an opening gala in the Fred Harvey Room at the beautiful Los Angeles Union Station. I met several of my old friends and made a few new ones and tasted exciting creations by many local mixologists. Looking forward to the beginning of the classes tomorrow. Again, there is a waiting list for my course, so sign up soon.