A simple introduction to molecular gastronomy with a Campari Orange Foam to create a completely unique Negroni.
Difficulty: Intermediate
In a container with a large flat surface area, add all the emulsion ingredients
Blend with a hand blender until enough peaks of foam occur (approximately 1 minute)
Chill a coupe glass while creating the cocktail (place a few ice cubes and cold water, and discard once you're ready to use)
In a mixing glass, stir the Gin, Vermouth and Syrup until well chilled (at least one minute)
Strain into empty coupe glass and top with emulsified foam
Optional - Top with lightly grated Orange Zest and Cinnamon powder
For a visual on how emulsions work, take a look at this instructional video here. As an important side note, what I learned when it comes to creating the foam, the more water the better. I had experimented with more Campari in the liquid base ratio, but the foam was very minimal. I would stick to the ratio in my recipe, but if you want it more voluminous foam, add more water!