# Cava Custard Cocktails Papi Tops the Mami Chula with Custard Foam By Amy Duong | Written with AI assistance | Published 2026-11-09 | Lifestyle Source: Trend Hunter, https://www.trendhunter.com/trends/cava-custard-cocktails References: [vinepair](https://vinepair.com/articles/portland-papi-cava-custard-foam-cocktail)  Papi in Portland, Maine, serves the Mami Chula as a rum-and-passion-fruit cocktail capped with Cava custard foam, giving guests a bright drink that can turn creamier and sweeter as they stir the top in. It reworks the Pornstar Martini format by turning the sparkling-wine element into a garnish rather than a side serve. To make the cap, the bar reduces Cava by about 40 percent, then blends it into a custard base before charging it in an iSi canister. Served in a mini-milkshake glass, the topping holds apart from the liquid, so guests can control how much richness and tang they bring into each sip. The mini-milkshake glass and the foam's staying power turn the cocktail into an interactive format, which gives Papi a distinct way to package a fruit-forward drink. Letting guests mix in sweetness themselves moves foam from visual garnish to functional ingredient, a useful approach for bars looking to make indulgent textures feel more flexible. Image Credit: Papi ## Trend Insights (Trend Hunter) - Score: 8.3/10 - Popularity: 50% | Activity: 100% | Freshness: 100% - Audience gender: 50% men, 50% women - Primary generations: Millennial, Gen X - Top markets: North America ## Categories [Trend Hunter](https://www.trendhunter.com/trends) > [Lifestyle](https://www.trendhunter.com/lifestyle) > [Drinking](https://www.trendhunter.com/drinking) ## Key Themes ### What Makes This Trend Stand Out - **Functional Cocktail Foams:** Custard-style foams that alter sweetness, texture, and acidity create room for bars to turn garnishes into customizable flavor systems. - **Interactive Drink Formats:** Guest-controlled mixing moments introduce a more playful premium cocktail experience where texture and taste evolve throughout the serve. - **Dessert-inspired Mixology:** Creamy, custard-like elements in fruit-forward drinks blur the line between cocktails and desserts, opening space for indulgent yet adjustable beverage concepts. ### Sectors Adopting This - **Cocktail Bars:** Layered foam applications give operators a distinctive way to differentiate signature serves while adding sensory value beyond standard presentation. - **Hospitality:** Memorable glassware and participatory drink builds support experiential dining models that make beverages feel more personalized and shareable. - **Foodservice Equipment:** Tools like iSi canisters and precision reduction methods become more relevant as venues experiment with stable, functional textures in beverage programs. ## Related on Trend Hunter - [Cocktail-Inspired Frozen Treats](https://www.trendhunter.com/trends/creme-de-liqueur.md) - [Spun-Powder Cocktail Garnishes](https://www.trendhunter.com/trends/spun-powder-cocktail-garnishes.md) - [Fruit-Focused Foam Toppers](https://www.trendhunter.com/trends/fruit-foam.md) - [Aerated Coffee Drinks](https://www.trendhunter.com/trends/aerocano.md) - [Transformative Powdered Cocktails](https://www.trendhunter.com/trends/dry-sbagliato.md) - [Classic-Style Cocktail Menus](https://www.trendhunter.com/trends/classic-style-cocktail-menus.md) - [Agave-Led Cocktail Cans](https://www.trendhunter.com/trends/canned-espresso-martinis.md) - [Churro-Inspired Cocktail Capsules](https://www.trendhunter.com/trends/churro-cocktail.md) - [Texture-Enhanced Cocktail Techniques](https://www.trendhunter.com/trends/texture-enhanced-cocktail-techniques.md)