Girl Dad
Girl Dad… we will miss you.
Read MoreFiltering by Category: InstaFoam
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.
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!
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
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
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.
