Kori Sanderson
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Kori Sanderson
Haha, both!??
There’s so much I could say regarding tips for best foam but I’ll just summarise:
15-30ml of soda in the mix is ‘all’? & cream/fat is death to egg white. Add cream after mixing (milkshake machine is also advised then shake with a large format ice block after that) Lastly, to elevate foam above the glass, add soda or more mix with a narrow neck squirty type sauce bottle after patiently waiting 3min approx for foam to settle (preferably in the fridge).
15-30ml of soda in the mix is ‘all’? & cream/fat is death to egg white. Add cream after mixing (milkshake machine is also advised then shake with a large format ice block after that) Lastly, to elevate foam above the glass, add soda or more mix with a narrow neck squirty type sauce bottle after patiently waiting 3min approx for foam to settle (preferably in the fridge).
Little confused re the date of the origin here as the use of Red Curaçao is listed in 1884 O.H Byrons The Modern Bartenders Guide…?