As an experienced sommelier and brewer, I have experimented with various techniques to enhance the flavors and textures of drinks. One such technique is dry shaking with Fee Foam, a product known for its ability to create a velvety foam in cocktails. I must admit that I was initially skeptical about the effectiveness of dry shaking with Fee Foam, but I decided to give it a try.
To begin, I followed the traditional dry shaking method, which involves shaking the cocktail ingredients without ice first. This initial shake allows the ingredients to emulsify and create a smoother texture. I shook the drink vigorously for about 10 seconds, ensuring that all the components were well mixed.
Next, I added ice to the shaker and shook the drink again for another 10 seconds. This step is crucial for chilling the cocktail and incorporating the foam created by the dry shake. I eagerly anticipated the results, hoping that the Fee Foam would add an extra layer of complexity to the drink.
Upon pouring the cocktail into a glass, I observed that the color remained unchanged. This was not surprising as Fee Foam does not alter the color of the drink. However, I did notice that the foam created by dry shaking with Fee Foam dissipated a little more quickly compared to using egg whites. This could be due to the different composition of Fee Foam and its interaction with the other ingredients.
As I brought the glass to my nose, I found that the smell of the drink was not significantly different from when I had used other foaming agents. The Fee Foam did not impart any distinct aromas to the cocktail, but it did contribute to a slightly creamier mouthfeel.
It was time to savor the taste of the drink. I took a sip, paying close attention to any subtle changes that the dry shake with Fee Foam might have brought about. While the flavor profile of the cocktail remained largely unchanged, I did notice a smoother texture and a touch of richness that the foam imparted. It added a subtle layer of complexity to the overall drinking experience.
Dry shaking with Fee Foam can be a worthwhile technique to explore for those looking to elevate their cocktails. While it may not drastically alter the color, smell, or taste of the drink, it does contribute to a creamier texture and adds an extra layer of complexity. The foam created by Fee Foam may dissipate a little more quickly than traditional egg white foam, but this should not deter you from experimenting with this technique. dry shaking with Fee Foam is a personal preference, and I encourage you to try it yourself to see if it enhances your cocktail creations.