The Rise of Fluffy Juice: What Bartenders Need to Know

According to VinePair, the latest trend in mixology is taking the industry by storm: fluffy juice. This aerated liquid is made by whipping fresh fruit juice into a palate-coating texture, reminiscent of soufflé-like cocktails. But what exactly is fluffy juice, and how can bartenders incorporate it into their repertoire?

The Origins of Fluffy Juice

Linden Pride, co-owner of Dante in Manhattan, is credited with popularizing fluffy juice in his signature cocktail, the Garibaldi. The drink, made with Campari and fluffy orange juice, has become a staple on the bar's menu. Pride discovered the technique by accident while experimenting with different types of juicers. He found that a vegetable juicer aerated the juice, creating a fluffy texture that added a new dimension to his cocktails.

The Science Behind Fluffy Juice

So, what makes fluffy juice so special? According to Pride, the aerated texture helps to encourage emulsification in cocktails, creating a smooth mixture of ingredients. The thicker consistency also allows the flavors to linger on the palate, making for a more complex drinking experience. But not all juices can achieve this airy texture. Pride notes that only certain fruits, such as grapefruit and pineapple, can be whipped into a fluffy state.

Incorporating Fluffy Juice into Your Cocktails

Bartenders looking to experiment with fluffy juice can start by investing in a vegetable juicer or handheld frother. These tools can help to aerate the juice, creating the signature fluffy texture. When incorporating fluffy juice into cocktails, it's essential to consider the type of fruit used and the desired texture. For example, a Spumoni cocktail made with whipped grapefruit juice and tonic water creates a thick head, reminiscent of a foamy pint.

What This Means for Bartenders

The rise of fluffy juice offers bartenders a new opportunity to elevate their cocktails and create unique drinking experiences. By incorporating whipped fruit juice into their repertoire, bartenders can add texture and complexity to their drinks. This trend also highlights the importance of experimentation and innovation in mixology. As Pride notes, "We saw it as an opportunity to be a daytime cocktail, or the reason that people would come during the day for a low-in-alcohol, bright, and fresh drink."

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