Recipes

• Freshly brewed espresso – 60 ml
• Coffee liqueur (optional) – 20 ml
• Simple syrup (or vanilla syrup) – 10 ml
• Hot water – 40 ml (for an Americano-style base, optional)

Cream Foam (per siphon):

• Heavy cream – 250 ml
• Whole milk – 100 ml
• Vanilla extract – 1 tsp
• Sugar – 2 tbsp
• Pinch of salt (to balance sweetness)

Step 1 – Prepare the Cream Foam

• In a mixing bowl or blender, combine heavy cream (250 ml), milk (100 ml), sugar (2 tbsp), vanilla extract (1 tsp), and a pinch of salt.
• Blend gently or whisk until the mixture is smooth and slightly thickened (not whipped).
• Strain through a fine sieve to ensure a uniform, silky texture.
• Pour the mixture into a cream siphon.
• Charge with one N₂O cream charger (use two for a denser foam).
• Shake the siphon for about 10 seconds to distribute the gas evenly.
• Refrigerate for at least 1 hour before use to stabilize the foam.

Step 2 – Make the Coffee Base

• Brew a strong espresso shot (about 60 ml).
• If desired, add coffee liqueur and simple syrup to taste.
• Stir well and pour into a warmed glass or small cup.
• Optionally, add a splash of hot water for a lighter drink.

Step 3 – Finish and Serve

• Retrieve the chilled siphon and shake gently.
• Dispense the Vanilla Cream Foam on top of the hot coffee, holding the siphon upside down.
• Garnish optionally with:
  • A dusting of cocoa powder or cinnamon
  • A few coffee beans for aroma
  • A drizzle of caramel for extra richness

Purple – Blackberry Espuma Cocktail

A vibrant, berry-forward gin cocktail topped with a tangy blackberry foam

Ingredients

Cocktail:

• Gin – 40 ml
• Crème de Cassis – 20 ml
• Blue Curaçao – 10 ml
• Cranberry juice – 20 ml
• Lemon juice – 20 ml

Blackberry Espuma (per siphon):

• Blackberry purée – 250 ml (or blueberry purée if unavailable)
• Lemon juice – 50 ml
• Egg white – 100 ml

Step 1 – Prepare the Blackberry Espuma

• In a mixing bowl or blender, combine blackberry purée (250 ml), lemon juice (50 ml), and egg white (100 ml).
• Blend until smooth and airy, ensuring the mixture is well combined.
• Strain through a fine sieve to remove seeds or pulp for a silky texture.
• Pour the mixture into a cream siphon.
• Charge the siphon with Neogas N₂O.
• Shake the siphon for 10 seconds to distribute the gas evenly.
• Refrigerate for at least 1 hour before use to stabilise the espuma.

Step 2 – Make the Cocktail

• Fill a cocktail shaker with ice.
• Add gin (40 ml), Crème de Cassis (20 ml), Blue Curaçao (10 ml), cranberry juice (20 ml), and lemon juice (20 ml).
• Shake vigorously for 10–12 seconds to chill and blend.
• Fine strain into a chilled coupe or martini glass.

Step 3 – Finish and Serve

• Retrieve the chilled siphon and shake gently.
• Dispense the Purple Blackberry Espuma on top of the cocktail, holding the siphon upside down.
• Garnish optionally with a fresh blackberry, lemon twist, or edible flower for color contrast.

Green Apple Espuma Cocktail

A refreshing gin-based cocktail topped with a light, tart apple foam

Ingredients

Cocktail:

• Gin – 40 ml
• Midori (melon liqueur) – 20 ml
• Fresh lime juice – 20 ml
• Simple syrup – 10 ml

Green Apple Espuma (per siphon):

• Apple purée – 250 ml
• Fresh lime juice – 30 ml
• Egg white – 100 ml

Step 1 – Prepare the Green Apple Espuma

• In a mixing bowl or blender, combine apple purée (250 ml), lime juice (30 ml), and egg white (100 ml).
• Blend until smooth and fully incorporated.
• Strain the mixture through a fine sieve to remove any pulp.
• Pour the mixture into a cream siphon.
• Charge the siphon with Neogas N₂O.
• Shake the siphon well to evenly distribute the gas.
• Chill in the refrigerator for at least 1 hour before use.

Step 2 – Make the Cocktail

• Fill a cocktail shaker with ice.
• Add gin (40 ml), Midori (20 ml), lime juice (20 ml), and simple syrup (10 ml).
• Shake vigorously for 10–12 seconds until well chilled.
• Fine strain the mixture into a chilled coupe or martini glass.

Step 3 – Finish and Serve

• Retrieve the chilled siphon and shake gently.
• Dispense the Green Apple Espuma on top of the cocktail, holding the siphon upside down.
• Optionally, garnish with a thin apple slice or mint sprig.