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Papi, a bar in Portland, Maine, is serving the Mami Chula, a rum-and-passion-fruit cocktail inspired by the Pornstar Martini and topped with Cava custard foam. Beverage director Izzy Stein developed the foam first, then built the drink around its rich, tart flavor and texture; the bar says a more modest glass presentation has helped the cocktail become a best-seller.
Papi, a bar in Portland, Maine, is serving the Mami Chula, a rum-based, passion fruit-forward cocktail modeled on a Pornstar Martini and topped with Cava custard foam. Beverage and creative director Izzy Stein developed the foam before settling on the drink beneath it, according to VinePair’s report.
The drink combines rum, lime juice and passion fruit in several forms: liqueur, syrup and pulp. Papi infuses the rum with a house-made bourbon and vanilla bean paste, echoing the vanilla notes associated with a traditional Pornstar Martini, which is typically made with vanilla-flavored vodka and simple syrup. The cocktail is shaken and served over ice in a mini milkshake glass.
For the topping, Stein reduces several bottles of Cava by about 40 percent, concentrating the sparkling wine before mixing it with egg yolk, cream and vanilla. The mixture goes into an iSi canister, which aerates it into a soft, peaked foam. Stein told VinePair that the reduction brings forward the wine’s bitter and acidic qualities, tempering the custard’s sweetness. The source identifies Martínez as the Cava Stein usually uses.
The foam also reworks the sparkling wine traditionally served alongside a Pornstar Martini: rather than a separate sidecar, it becomes part of the cocktail’s top layer. VinePair reports that the topping holds its shape rather than immediately blending into the drink, allowing customers to stir in as much as they want. The bar’s current presentation uses a mini milkshake glass and two Papi-branded straws.
How the Foam Shapes the Drink
The Mami Chula makes the topping part of the cocktail’s flavor and drinking experience, rather than using foam only as decoration. Its rich custard and tart fruit are designed to work in contrast: the foam softens the passion fruit and lime, while its acidity and bitterness keep the topping from reading as purely sweet.
That adjustable combination gives customers some control over how much of the creamy layer enters the drink. It also shows how a familiar cocktail reference can be changed through presentation and texture, while keeping recognizable elements such as vanilla, passion fruit and sparkling wine. The report does not provide sales figures, pricing or a recipe for home preparation.
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From Crème Brûlée to Cocktail
Stein first made the Cava custard while working on a crème brûlée-inspired Pisco Sour, VinePair reported. She later paired the foam with a drink closer to a Pornstar Martini after developing the topping separately and looking for a cocktail that suited it. Stein described the process to VinePair as “a scavenger hunt,” beginning with a small concept and building around it.
An earlier version of the Mami Chula used a taller glass and a torch to caramelize the foam’s edge. Stein told VinePair she thought that presentation could feel overdone and might put customers off. The bar changed to the smaller glass and two branded straws; Stein said the updated version became one of Papi’s best-sellers. The source provides no sales data or exact dates for the change.
““It was a little bit of a scavenger hunt, starting from a small concept and then just building around that.””
— Izzy Stein, beverage and creative director at Papi, speaking to VinePair
Details the Report Does Not Give
VinePair’s report does not state when the Mami Chula was added to Papi’s menu, how much it costs, or whether it is available year-round. It also does not quantify the cocktail’s sales or explain the basis for calling it one of the bar’s best-sellers; that description is attributed to Stein.
The report gives the foam’s broad ingredients and reduction method but not exact measurements, preparation times or a complete recipe. It does not specify the drink’s alcohol content or serving size. The source also does not address food-allergy disclosures; the listed foam ingredients include egg and dairy.
No future menu change, launch date or related event is announced in the report. Readers interested in trying the Mami Chula can check with Papi in Portland for current availability, price and serving details, as the source does not confirm whether the drink remains on the menu. Further reporting would be needed to establish how long it will be offered or whether the bar plans additional versions.
Key Questions
What is Papi’s Mami Chula?
It is a rum-based cocktail with lime and passion fruit, inspired by the Pornstar Martini and topped with Cava custard foam.
What is in the Cava custard foam?
According to VinePair, it combines Cava reduced by roughly 40 percent with egg yolk, cream and vanilla, then is aerated in an iSi canister.
How does the drink relate to a Pornstar Martini?
The Mami Chula uses vanilla and passion fruit, flavors associated with the classic cocktail. Its Cava foam also turns the sparkling wine sidecar into a topping.
Where is the Mami Chula served?
The cocktail is served at Papi in Portland, Maine. The report does not give its price or confirm its current menu availability, so check with the bar before visiting.
Does the drink contain common allergens?
The reported foam recipe includes egg yolk and cream, which contain common allergens. The source does not provide a full allergen statement; ask the bar about ingredients and possible cross-contact.
Source: vinepair.com
