Another 4 drop Sensation with Instafoam

Michael Montez sent us this great photo of his cocktail made with just 4 drops Instafoam.

Instafoam Margarita 4 drops

The new Instafoam only requires 4 drops to get this much foam. Try it out now!

Instafoam Temporarily Out Of Stock

Instafoam, which contains Quillaja extract, is temporarily out of stock due to its use in the Novovax Covid vaccine. We have no future date for inventory, but if you would like to be informed if we get Instafoam next year please sign up for our email list and we will let you know as soon as WE know.

To all my loyal customers over the years, it has been a pleasure serving you and I hope we can supply you again in the near future.

The Black Pearl, Fitzroy Wins Best Bar in Australasia 2017

The Black Pearl Bar in Fitzroy, Australia is no stranger to competitions, having been named the Best Bar in Australasia AND one of the World's Best 50 Bars for 2017. Add that to their Spirited Award at Tales of the Cocktail and you know you have one serious creative bar. So I asked manager Chris Hysted-Adams what makes your establishment such a rare gem?

"Thats the big question! What we aim to do when anyone walks in is welcome them to a warm, inclusive and fun atmosphere. We’re very lucky to be part of a creative, honest and vibrant environment in Fitzroy. Its a super eclectic crowd. So maybe thats it? The guests. They help drive our creative direction and keep us on our toes. They give us the chance to help them unwind with a special cocktail, nerd out over a rare Japanese whisky, fuel their Friday night with a nitro-charged Espresso Martini or wash off a tough day with a pot of beer or a glass of house red. Community has always been at the heart of Black Pearl -  and there’s no community quite like it."

The talent of your team is world class. How do you select your bartenders and what qualities do you look for?

"Personality above all else. We like to hire people we’d love to be served by. You can teach people how to make drinks, but you can’t teach personality. Many times we’ve hired regulars of the bar!"

Innovative cocktails are your specialty and you use InstaFoam. How has InstaFoam helped in your bar?

"We’re always looking for ways to reduce waste around our bar (the way we see it, it’s just good business sense), so finding a way to reduce our wastage regarding eggs whites and yolks has been fantastic. Being in Fitzroy (a very bohemian suburb) it helps having a vegan alternative to egg whites behind the bar as well!"

Chris kindly sent us one of their more popular recipes which demonstrates the ease in which you can use InstaFoam to create an award-winning cocktail.

JAVIER WALLBUILDER

Courtesy The Black Pearl, Fitzroy, Australia

Glass: Highball

Method: Whip with 39gms Crushed Ice

Garnish: Vanilla & Lavender Mist

40ml Ketel One

20ml Fino Sherry

30ml Roasted Sweet Potato Syrup

60ml Fresh Orange Juice

3 Dashes InstaFoam (quillaja (soap bark)) extract concentrate

Dash Malic Acid (to taste pending on Orange Juice quality)

DELICIOUS!

Food Network Star Emily Ellyn Impressed with InstaFoam

Food Network Star Emily Ellyn made a cocktail with chickpea liquid ( aquafaba) and the audience questions the hummus taste of aquafaba. Listen to her talk about testing Instafoam (quillaja or soap bark extract concentrate) out hours later...and how she enjoyed her "Doctor's Order" cocktail the next morning. She was impressed with the lasting foam. We know you will be too!

Food Network Star Emily Ellyn and Instafoam for Cocktails

Food Network Star Emily Ellyn recently tried Instafoam (quillaja or soap bark extract concentrate) and talked about it at Catersource 2017. Here are some excerpts from her presenation. No hummus taste with Instafoam!

The Manual and InstaFoam

 The Manual has shown, well, a manly sort of trait with this recommendation of InstaFoam for cocktails. Just try some of their recipes and for every egg white, just use 2 drops of InstaFoam (quillaja or soap bark extract concentrate) for that great, creamy foam. You can purchase a bottle in our store and we'll ship it out in plenty of time for that Valentine's day special night you have planned.

Bar Gadgets That Make Life Easier

Tales of the Cocktail selected the Flavor Reactor as one of 6 new bar products that might make your life easier. We couldn't agree more!

Pisco Kid with InstaFoam

Elana, of Stir and Strain fame, has created this spicy version of the Pisco Kid using InstaFoam (quillaja or soap bark extract concentrate). Simply DELISH!

Dr Larrian Gillespie to speak at International Farm to Table Conference

New Orleans beckons again as I will be teaching a class on Sonic Mixology using the Flavor Reactor on August 19, then delivering a talk on August 20th on Flavor Manipulation and Mood at the International Farm to Table conference. I will also be demonstrating the amazing growth of the Cocktail Matrix, which now includes over 2.3 million flavor matched combinations along with the ability to have the Matrix tell you how a drink or recipe will taste and smell. Create new cocktails based on mathematically correct balances of spirit, modifier, acid and sweet, then save your recipe and now design the perfectly matched food recipe to create the umami effect....or start with the food first and let your imagination flow as you create the ideal matched cocktail.

Chocolate Russian

Who doesn't love chocolate...especially when it's made into a classic drink. Here is Dean Serneel's kicked up version of the Chocolate Russian using InstaFoam (quillaja or soap bark extract concentrate). Take THAT Mr Putin!

Chocolate Russian

1 oz vodka

½ oz crème de cacao

2 oz Finest Call Espresso Mix

Half and Half

2 dashes Instafoam

Combine first 3 ingredients in a mixing glass filled with ice. Shake well and strain into a rocks glass filled with ice.

Separately shake cream with ice and strain over top of Espresso layer.

Pimm's Cooler

If you like a beer cocktail, this Pimm's Cooler by Dean Serneels of American Beverage Marketers will hit the spot during any heat wave. For more recipes using InstaFoam, go to instafoamcocktails.com.

1 oz Pimms #1

2 oz Finest Call Blood Orange Sour

2 dashes Instafoam( quillaja or soap bark extract concentrate)

fill with wheat beer

Build ingredients in a Pilsner. Stir gently and serve.

Fireside Sour

Dean Serneels created this delicious cocktail for sitting by the fire pit during the Olympics. What a way to toast the Games than with an InstaFoam version. Don't forget there are more recipes at instafoamcocktails.com to light your Torch!

1 ¼ oz cinnamon whiskey

3 oz Finest Call Blood Orange Sour

2 dashes InstaFoam (quillaja or soap bark extract concentrate)

Combine ingredients in a mixing glass filled with ice. Shake well and strain into a rocks glass filled with ice.

Pumpkin Rocker

Here's another great cocktail from Dean Serneels, American Beverage Marketers.

Pumpkin Rocker

1 oz rye whiskey

½ oz cinnamon whiskey

1 ½ oz Pumpkin Real

2 oz Half and Half

2 dashes Instafoam (quillaja or soap bark extract concentrate)

Combine ingredients in a mixing glass filled with ice. Shake well and strain into a rocks glass filled with ice.

Smoked Pina Margarita

Dean Serneels from American Beverage Marketers has created several new cocktails using InstaFoam (quillaja or soap bark extract concentrate) which demonstrate how easy it is to replace egg whites in any cocktail. Just shake and serve!

1 ¼ oz mescal

½ oz Pina Real

3 oz Finest Call Lime Sour

2 dashes Instafoam

Combine ingredients in a mixing glass filled with ice. Shake well and strain into chilled coupe.

InstaFoam Cocktails

Did you know we have a special site dedicated to cocktail recipes using InstaFoam, the first Vegan approved all natural egg white replacement?  Visit InstaFoamcocktails.com and discover sours, flips, freezes and more and learn how easy it is to use InstaFoam to replace egg whites in your cocktails. The creaminess of the foam and its flavor will surprise you.