"Steve Kämmerer didn't know he'd be starting a movement when he put the House Vermouth on his menu at Bar Americano. At his aperitivo-style bar in Greenpoint, Brooklyn, Kämmerer pulls a serving of Spanish vermouth on tap before piping a thick spiral of sweet, orange foam on top. He always wanted to serve vermouth on tap to imitate European drinking culture when developing Bar Americano, but he was less certain about how to dress it up."
"For one batch, bartenders put 650 grams of strained, fresh orange juice - ideally from Valencia oranges, Kämmerer says - into a blender with 150 grams of simple syrup and a few grams each of the leavening agents methyl cellulose and xanthan gum. The syrup, cellulose, and gum introduce a viscosity that helps the foam retain its airy heft in the glass."
Bar Americano serves Spanish vermouth on tap topped with a thick spiral of sweet orange foam to emulate European aperitivo culture. The bar tested traditional garnishes like orange peels and olives before adopting an orange-flavored foam for visual appeal and complementary flavor. The pour uses 4 ounces of a full-bodied vermouth from Cueva Nueva in Catalonia. For one batch, bartenders blend 650 grams strained Valencia orange juice with 150 grams simple syrup and small amounts of methyl cellulose and xanthan gum to add viscosity. The mixture is charged in an iSi nitrous canister to produce a stable, mousse-like foam. Charged canisters are refrigerated during service to reduce oxidation.
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