I've been making cocktails and I'm trying to perfect a drink called a Metropolitan Brandy Cocktail. It's brandy, sweet vermouth and sugar. I prefer it with a dash of bitters. I think it tastes better shaken, rather than stirred, but it looks worse - it gets a slightly scummy foamy head on it. This would be like saying "I like guinness but I don't like the white foam on top" but I decided to try to make a shaken Metropolitan without a head. My research turned up various techniques to either physically skim off the foam or to try to inhibit its formation. None of them worked well, and seemingly none of the people who tell you how to mix drinks on the internet have a background involving laboratory glassware. I went out and bought a separatory funnel and it works perfectly. I shake the drink as normal, but pour it into a sep-funnel. I then let it stand (in the fridge of the freezer) for a couple of minute so that all the bubbles rise to the top. I then drain the drink from the bottom of the funnel into a glass (it should be a coupe but I don't own any) and stop just before any of the head flows out.
Richard "faff" B
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