Liqueur foams dress up cocktails by adding crowd-pleasing flavor and textural accents. “Foams are a signature to many of our recipes at Mr. Rain’s Fun House,” says Perez Klebahn, beverage director and proprietor at the Baltimore eatery. His Le Grand Pas features a Grand Marnier foam.
Bloom 3 gold (200-bloom) gelatin sheets in cold water.
Warm 5 ounces liqueur, such as Grand Marnier; 5 ounces low-acid fruit juice, like orange juice or apple cider; 5 ounces simple syrup and 9 ounces tonic water in a large pot over a low flame. Remove the gelatin sheets from the water and add them to the warmed liquid mixture.
Transfer the gelatin mixture to a bowl and, working in batches, use an immersion blender to aerate it into foam, then spoon the foam over cocktails. Makes enough foam for about 20 drinks.
Le Grand Pas
Recipe courtesy Perez Klebahn, beverage director/proprietor of Mr. Rain’s Fun House at The American Visionary Art Museum, in Baltimore
1½ ounces gingerbread-infused Flor de Caña Rum
1 ounce tawny Port
¼ ounce vanilla syrup
¼ ounce Grand Marnier
⅕ ounce rosemary tincture
¼ ounce fresh lime juice
1 dollop Grand Marnier foam, for garnish
Combine the rum, Port, syrup, Grand Marnier, rosemary tincture and lime juice into a cocktail shaker. Shake well and strain the mixture into a rocks glass over ice. Top with the Grand Marnier foam.