Mike Finnegan, the beverage director of Play Kitchen & Cocktails in Chicago, likes garnishing his cocktails with foams, which he believes “can be wonderful, not only for their potential of beautiful presentation but also their ability to introduce an element of textural modification.” He uses an iSi charger to whip Nannoz True-Spectrum CBD syrup infused with coconut and orange into an espuma for the Stardust, which mixes Absolut Elyx vodka with Combier Liqueur de Rose, lime and peach. (Finnegan founded and created that CBD syrup.)
The charger creates a rich spume with a slick and velvety mouthfeel that contrasts with the texture of the citrus-driven cocktail. “Plus, the iSi canister allows for speedy near-instant infusions, which won’t spoil outside of proper storage,” says Finnegan. The foam remains stable, so it can be stored and used anytime, even after service has stopped—a must for the bar’s high-volume beverage program.