One concept that is definitely associated more with modern mixology than vintage is the use of foams. This is a recipe for an apple cider foam:
- 8 ounces apple cider
- 3-4 cinnamon sticks
- 1 sheet gelatin
Simmer the cider and cinnamon sticks until liquid is reduced by half. Meanwhile, rehydrate a sheet of gelatin. Off heat, remove the cinnamon sticks and add the gelatin sheet. Pour into an iSi whipper and chill for at least 4 hours.
I was impossible for me to find sheet gelatin locally, but it is a must for this recipe. The advantage is that you can easily rehydrate it in a bath of cold water, and it won’t have the potential to be grainy like powder.
The other thing you have to have is an iSi whipper. Yes, it is spendy but it is built well enough to last a really long time. They are also easy to use. Simply fill, chill, load, shake and spray. You can also get home versions that are cheaper.