John Pomeroy Whips Up Cocktails
John S. Pomeroy, Jr. is a beverage consultant and urban farmer based in Oakland, California. He holds a master’s in education from University of California, Santa Cruz and is a teacher and community activist. A deeply seated belief in the importance of a chemical-free agricultural system drives everything he does. He’s committed to working only with businesses practicing (or moving toward) holistic, sustainable systems. He has consulted with iSi since 2011. More at www.omnibibulous.com
Anyone who has played around with the Gourmet Whip in their kitchen knows that it’s the perfect tool for making whipped cream. Just add some heavy whipping cream (with or without a sweetener), charge, and Voila! Perfect whipped cream in seconds with no whisking.
Aficionados of the Gourmet Whip may also know that with the new iSi Rapid Infusion tool kit, the Gourmet Whip can also be used to rapidly infuse countless solid flavors into just about any liquid – the flavor combinations are seemingly endless. Try lemon zest, vodka and five minutes under pressure – and you will have the freshest, brightest, most aromatic citron ever! Your Gourmet Whip just went from whipped cream to cocktail service. Bee’s Knees, anyone?
Gourmet Whips are coming out of the kitchen and into the bar with a whole host of new ingredients and new results! Have you tried filling your Gourmet Whip with egg whites? If you’ve ever made a meringue you know how much energy it takes to form those perfect peaks – Try the Gourmet Whip and iSi Chargers for making meringue, and you’ll find a reason to use one to top your favorite classics!: Try it on a Pisco Sour or Ramos Gin Fizz!
Cocktail meringues take considerable energy to shake hard enough to emulsify the egg whites – but now you can forget the endless shaking! Add all of the cocktail ingredients, except the egg whites, to your cocktail shaker, and shake and strain as usual. Reserve the egg white for the recipe in your Gourmet Whip, charged with iSi Chargers, chilled and ready for an order. Give it a quick shake, dispense on top of the cocktail and there you have it! A perfect egg white meringue cocktail every time.
If cracking eggs and separating the whites from the yolk is not practical at your bar, you can use Pre-packaged Egg Whites , which are readily available in the dairy case of most grocery stores (with many alternative products like it available too). Meringues are so easy to create in the Gourmet Whip, and with so many different sweeteners available (agave, honey syrup, maple syrup, stevia, etc) you can vary your flavors endlessly. Food colorings can also be fun, and some, like beet juice, are natural and dye-free.
Go beyond Whipped Cream and get creative with meringue Cocktails with your Gourmet Whip!
2 oz Rapid-infused citron spirit,
1 oz fresh squeezed lemon juice,
0.75oz honey syrup (3:1 honey:hot water).
Instructions: Add all ingredients to a cocktail shaker, add ice, shake, and double strain into a martini glass. Top with honey meringue* and lemon zest.
2 oz Pisco
1 oz fresh lime juice
.75 oz simple syrup (1:1 sugar:hot water)
1 oz egg white
3 drops Angostura bitters
Instructions: Combine all ingredients (except egg whites) in a cocktail shaker, add ice, then shake until cold. Strain into a cocktail glass or coupe. Top with egg white mixture from iSi Gourmet Whip and top with 3 drops of Angostura bitters on top. A meringue cookie (featured in photo) is a nice addition
2 oz London Dry gin
1 oz heavy cream
1 egg white (1 oz)
.5 oz fresh lemon juice
.5 oz fresh lime juice
2 tsp superfine sugar
3 drops orange flower water (OFW)
Instructions: Combine all ingredients (except cream, egg & OFW) in a cocktail shaker, add ice, then shake until cold. Strain into Collins glass and add cold soda water to one inch below the rim of the glass. Top with egg white/cream mixture from iSi Gourmet Whip and top with 3 drops of orange flower water on top.
Recipes for the ½ Pint Gourmet Whip. Can be doubled for the 1 Pint Gourmet Whip, and doubled again for the 1 Quart Gourmet Whip
3 Egg whites (½ cup or 120ml if using pre-separated)
½ cup (120ml) sugar*
¼ tsp (1.23 ml) cream of tartar
Mix all ingredients in a mixing bowl until sugar and tartar are dissolved. Pour ingredietns into a ½ Pint Gourmet Whip, charge with 1 iSi Charger, shake, and chill until serving. Dispense, spaced out onto cookie sheets for cookies, or on top of custard in crust for pie.
*For variations, substitute ½ cup (120ml) of honey syrup (3:1 honey: hot water), maple syrup, or agave nectar for the sugar. Add your favorite food coloring for additional variations!