Standing tall

They say confidence is the food of the wise man, but the liquor of the fool. When you have a great recipe for a drink hopefully you are in the wise man's shoes. It is the "last hurrah" of the season here with Easter weekend and a special drink should showcase that. Since everything is more exciting with whip cream on top I decided to do a champagne foam on top of a martini to send the snowbirds off in style. I'll post the recipe and picture for my martini later, but here is the know how to create your own champagne foam at home to spice up your cocktails and life.

Prep: To make champagne foam equate one sheet of gelatin for every 6 ounces of flat champagne. After blooming the the gelatin in an ice bath until very soft, squeeze the excess water out then melt in a frying pan under medium/high heat before mixing in the flat champagne. Allow to cool for 1-2 hours and look for a consistency of a pourable thick gel with chunks in it. Place in whipped cream dispenser, load with CO2 charges and keep chilled when not using.