Working with egg whites can be tricky, but they can also provide the thickest foam for a creamy mouthfeel if done correctly. In this cocktail, I've accomplished making a sweet foam with crunchy fig seeds spread evenly throughout and it is definitely addictive.
There are multiple factors that contribute to making a nice thick foam, but the most important of them all is the dry shake. Shaking egg whites with ice tends to break down the proteins that create the foam structure, so it's important to leave out the ice in the beginning. For previous cocktails, I've tried dry shaking with all of the ingredients except for ice, and then shaking again with ice, but this resulted in only the slightest bit of foam. Today I decided to dry shake the egg white with just simple syrup and muddled fig to see if I could infuse more of the sweetness into the foam, and surprisingly the consistency turned out creamier and richer. Perhaps the low liquid to egg ratio worked in our favor, not sure. But this consistency held up even after the second round of shaking with the rest of the ingredients.
One more thing. If you have a Boston shaker, strain the cocktail into a coupe without using a real strainer. You want to keep the crunchy bits of the fig as much as possible, not strain it out. I like to open the shaker and make a thin slit with the two openings and slowly empty out the contents if you know what I mean.
Fig foam cocktail
- 2 oz Rittenhouse rye or any type of rye whiskey
- 1 fig
- 1 egg white (fresh and cold)
- 1/4 oz lemon juice
- 1/2 oz simple syrup
In a shaker, muddle the fig. Add the egg white and the simple syrup and shake. Here you need to shake as hard as you can for as long as you can (about 2 minutes). Add ice, rye, and lemon juice and shake again. Strain into a coupe and garnish with a fig slice.