Zach Schwartz

What a fantastic sour! I subbed French brandy for the Italian brandy. It truly has a unique, creamy mouthfeel and I look forward to tinkering with the recipe. Note that egg white/aqua faba probably can’t be replaced with cocktail foamer in this one, since you need a good emulsifier to incorporate the oil.

No need to be picky with the wine style on this one. I typically use Costco Kirkland Cabernet Sauvignon or Bota Box Shiraz and it’s fantastic.

I find the amount of foam that this product generates acceptable. It's not as much as an egg white or some high quality aqua faba, sure, but it's so easy to add a few drops. That said, I can pick up a distinct flavor from it- sweet, artificial: likely the propylene glycol. This comes through in most cocktails I've used it in, and I've found that it requires powerful flavors to sufficiently cover it up. It's alright in a New York Sour, but I wouldn't recommend it for anything more subtle.

Fantastically proportioned! I enjoyed it alongside some nice oily artichoke pasta. I have to admit, I think I like it more than my own similar “Giuseppe Martini.” If you enjoy this style of drink though, perhaps give it a look.