I am about to run off on Family holiday however I need to share this for this months Feature cocktail. I had a great experience with Angus Winchester at Maxxium Canada and some of what I learned is directly related to the August Flairco Ink Feature cocktail.
This months Featured Cocktail includes whipped egg whites. The concept of including eggs in drinks dates back as far as Jerry Thomas including his inclusion of whipped egg whites in a number of recipes in his famous cocktail book the Bon Vivants Companion. I recently accepted an invitaton from the Maxxiums Mixxit trainer Patsy Christie to attend a “Molecular Mixology” training session with a number of Mexico’s elite mixologists at the Maxxium head office in Toronto Canada. Expertly delivered by the incomparable Angus Winchester.
Although I have not had time to experiment with all of the procedures discussed in the program (aside from the smoke cocktail in Julys Flairco Ink) at press time there was one that stood out as extremely important to share in this issue of Flairco Ink. The foam dispensing canister. Fed by a C02 cartridge this canister can prepare ready made whipped egg whites in a nice foam that you can keep in the fridge behind the bar until ready to serve.
Simply separate and stir your fresh egg whites and add them to the canister, A small canister should hold 6 whites or more. Add the CO2 cartridge and chill in the fridge for 30 minutes. You are then ready to go. We will share flavored foams with you in a later edition of Flairco Ink once we have had some time to play with new recipes and can offer something original to you.
Prior to this training the Feature cocktail of the month was one of those really neat drinks you might make once in a while. We take pride in being able to share with you the extremes of flair and the cutting edges of mixolgy however when we can deliver them to you in a way that you can use them to create sales and profit behind your bar. Our job is done even more completely
To make this months Feature cocktail a profitable venture behind your bar simply prepare enough Coffee syrup to make the number of cocktails you would like to feature in a night. Remember it is OK to run out of Feature cocktails. Running out of something that you do not offer everyday can increase the demand. Prepare your egg white foam and you can pull this drink together as quickly as any other. Gone are the days of mixing egg whites by hand for 20 minutes before you make a drink.
Are you afraid to sell fresh eggs due to health reasons? Angus concludes that many bars still use fresh eggs based on these principles.
Alcohol will act as a sterilizing agent and kill off all harm full bacteria. Be sure to always mix a 40% spirit.
Of the already extremly small numbers of Salmonella poisoning reported each year they primarily effect the very young and very old. Neither of which should be drinking in your bar. Angus’ delivery of these points is quite funny.
If I can take from the roller coaster industry statistics. You are 5,000,000 times more likely to get injured on the way to the roller coaster than by riding the roller coaster. I am sure there is a similar statistic here.
The foam dispensing canisters are now available (or soon will be) in the Flairco Products pages. Have fun experimenting. We are looking forward to sharing more great recipes with you in the future. I have some very exciting ideas to experiment with.
Off to take the kids fishing and leave my cell phone at home. See you all soon.