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It has a very unpleasant, bitter taste. Better to use Fee Brothers Fee Foam or Vegg White. Please click "See more cocktail foamers" above.
Thank you for such prompt and useful advice. I probably throw away 80% of all the egg white I buy and don't always have it in the fridge when I need it, so in principle finding a foamer with a long shelf life is a handy option. I shall try the Fee Bros. or Vegg White product.
Has anyone used or tested this product?
I attended a tasting to choose a few cocktails for a wedding party where the anticipation is about 500 cocktails served during the evening.
The specialist ‘mixologists’ used this foamer in several of the proffered cocktails.
A Christmas present!
First use in. Hunter’s Verdict an excellent spirit forward that should appeal to anyone who likes a Manhattan or Boulevardier.
This is the best possible way to use a bottle of prosecco, cava, spumante (or NV champagne you don’t like) in summer. In winter add these to a generous slug of sloe gin. You will immediately stop thinking ill of whoever brought these bottles to your dinner party!
I've attempted the Algonquin many times over a 12-yr period... and I never "got" it. Now that the vermouth game is finally afoot here in the States, preparing this cocktail with Blanc/Bianco makes SO MUCH SENSE!
Spot on. Tried it both ways - the Bianco version is a major step forward from the 'classic' recipe.
It's definitely with trying, and probably coming back to, but personally I am not sure any Rye + pineapple juice is the base for a 5* cocktail so far as my palate is a judge. But I wouldn't back my palate against yours, so you have try it, otherwise you will end up just concentrating on Negroni or Manhattan and their derivatives, which is not the worst default position!
