Foaming at the mouth!

I've been thinking about how to approach creating a foam from a ginger ale syrup concentrate to put on top of my celery sour, just to give it the perfect sweetness, while still keeping it true to nature. As I don't have a whip cream canister/charger available, I opted to utilize my old school barista skills and use a French press to create foam. Well that failed miserably. Pondering on ideas, I thought about adding some gelatin powder. And voila! The perfect foam for a celery sour without using egg yolk! Cheers