Foam cocktail on a bar.

Advanced Techniques: Foam For Cocktails

Cocktail foams create excitement for guests, and layers of flavour for drinks. Learn all about the different types of cocktail foam and how to make them.

Estimated read time: 3 minutes


Using foam for cocktails is an advanced technique that gives your drink light, frothy elements, and gives your guests that important wow factor.

Cocktail foam isn’t just a gimmick, it’s an established innovation in the world of mixology and can elevate your serves from every day to extraordinary!

As well as the visual appeal of cocktail foam, it also adds delicate flavours you can layer into your drink and contrasting textures for added excitement.


1. Pick your stabiliser from the list below

  • If you are using egg white, albumin or versawhip, combine it with your chosen liquid with a whisk or better yet a blender, making sure that they are completely combined.
  • If you are using gelatin or agar-agar you will first have to heat it together with your chosen liquid to the respective temperatures mentioned above. Make sure to blend them until fully combined.

2. Once combined, pour everything into the siphon and close it

  • Charge the siphon with the first N20 cartridge and shake vigorously for 5 to 10 seconds, just to ensure that the gas is combining itself with the entire surface of the liquid.
  • You can then charge the siphon with the second cartridge and shake it again for another 5 to 10 seconds.
  • Place the siphon in the fridge for at least 20 minutes before using.
  • This will help the liquid firm up and be cold until ready to use it.


Stabilising agents serve as a thickening agent in the liquid to keep your foam or air bubbles together. They require experimentation to find the right ratio for the textures you are trying to create. Egg whites, albumin, agar-agar, gelatin and versawhip are some of the most common stabilisers to use in serves. 

Foam with form: mastering structured cocktail foam

Visually impressive, cocktail foams are surprisingly easy to make, and they can be used for any style of drink.

Creating foam for cocktails adds a touch of theatrical flair and is an art form for bar professionals to master. We’ve put together some tips and insights to help you create the perfect foam for cocktails.

These stabilising ingredients are the key to making sure your foam creations have a structure that will hold together. There are two key methods to introduce these ingredients, each producing a slightly different consistency of cocktail foam. These are:


Whipping is a great way to combine cocktail ingredients until they achieve a frothy consistency, often achieved using a hand frother or a shaker.


Using a siphon with nitrous oxide cartridges can produce a denser, creamier foam suitable for layered cocktails.


Today's cocktail scene sees lots of new and exciting ways to use foam for cocktails, with some of the world’s top bartenders using the technique in innovative ways.

You can adopt these for your own serves to create something truly memorable for your guests.

  • Signature Toppings: Many upscale bars create signature foam-topped cocktails that become their hallmark offerings. Imagine a Mojito crowned with a mint-lime foam, or a Bloody Mary graced with a celery-spiced froth. Flavourful foams can accentuate or contrast the base cocktail's taste.
  • Layered Creations: Skilfully crafted drinks where multiple layers of foams and liquids play with gradients of flavours and colours.
  • Interactive Experiences: Some bars offer a DIY foam or air station, allowing customers to customise their drink toppings with their own choice of flavoured foams. Even without this, the contrast between the topping and cocktail creates visual drama for the customer.


  • Foams in cocktails are a testament to the boundless creativity in the world of mixology.   
  • Foams add flavours and textural differences in drinks. 
  • Agents like gelatine, egg whites, soy lecithin, or agar are often used to stabilise and introduce air into liquids. 
  • Foams are crafted by whipping, or using siphons for a creamier foam, or dispersion atop a cocktail. 
  • Techniques and best practices include consistency, temperature, and gentle handling.