Foam Party

Fabulously frothy cocktails for spring

By Alison Bailin Batz

Modern mixologists are mad for incorporating molecular gastronomy into cocktails, with the use of foam among the most popular of their edible experiments. Here are some of the most creative uses of the fantastically frothy ingredients on local menus today.

Lil’ Demon
Poppy’s Office

Despite the name, this cocktail tastes as if it has been sent from above. Light and refreshing, it combines raspberry-infused vodka with sweet fig liqueur, almond-like orgeat syrup, demerara sugar, and lemon and is topped with a foam made from chai tea, which has the flavor of a slightly spicy cinnamon cloud. $15. www.poppysoffice.com.

Tartufo Martini
The Phoenician Tavern

This nuttier play on an espresso martini tastes like an adult Ferrero Rocher chocolate. It features vodka, hazelnut liqueur, hazelnut syrup, espresso, and orgeat. When shaken, the hot espresso and cold ice create a natural foam that adds a layer of touch of creamy sweetness to every sip of the creation. $19. www.thephoenician.com.

Sex & Violets
The Genuine

Familiar with fee foam? It is an elixir that can froth up a cocktail without the use of egg whites, a win for vegetarian and vegan mixology enthusiasts . Here, the fee foam is shaken with an intoxicating blend of simple syrup; fresh lemon; indigo-colored Empress Gin; and creme de violette, which is made from macerated violets and brandy. $14. www.thegenuineaz.com.

Patent Pending
McArthur’s at Arizona Biltmore

Served in a coupe glass, this luxurious twist on a classic martini features Belvedere Organic Blackberry Lemongrass Vodka as its smooth, fruit-forward base. Layers of Bitter Truth Golden Falernum add a whisper of spice, while pomegranate lends a deep, ruby richness balanced by bright lemon and a dash of orange bitters. The drink is crowned with a velvety foam, creating a luscious mouthfeel that complements its sweet-tart berry profile. $22. www.arizonabiltmore.com

Donatella
The Americano

Delicate on the nose and palate, Donatella is a celebration of spring flavors including Pear Lillet, which is a French aperitif that tastes of pear; as well as both peach- and orange blossom-infused vodkas; and a syrup made using strawberry, basil and vanilla. The drink is topped with a citrus foam that introduces a touch of acidity and adds to the refreshing finish. $20. www.theamericanorestaurant.com.

Bamm-Bamm Beryl
Quartz

A playful twist on nostalgic childhood flavors, the Bamm-Bamm Beryl – named for The Flintstone’s character and its bold flavor – blends vodka with sweet strawberry banana shrub, tart, biting rhubarb, and bright, zesty notes of lemon. It is topped with cereal-infused milk foam and garnished with a sprinkle of Fruity Pebbles. $17. www.quartzphx.com.

Brulee Mango Sour
Mon Cheri Restaurant

Wildly exotic with equal parts floral, citrus and tartness to the taste, this cocktail starts with bourbon and Bonal Quinquina, a French aperitif that tastes like herbal dried fruit, baking spice, and citrus peel. The ingredients are paired with mango-turmeric syrup and lemon and then topped with a luscious passionfruit foam, offering tropical hints of melon, pineapple and kiwi. $20. www.moncherirestaurants.com.