- 4cl gin
- 2.5cl lemon juice
- 3cl cream
- 1cl galliano
- 1.5cl rhubarb&strawberry syrup
this post was submitted on 07 Jul 2024
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Looked up the process. It looks like the idea is you add milk (or I guess in this case cream) to the mixture and make it curdle, then filter out the curds with a coffee filter, cheese cloth, etc.
Explanation here.
It would be nice if OP clarified (pun intended) the process for this cocktail. Do you just mix all ingredients? Is the order important?
Hi, yes you are correct.
This is how we made the drink. Most clarified drinks follow a similar pattern:
This is the longest process I have gone through to make a cocktail, but it was really good and fun to learn! Next clarified cocktail I make will probably be a golden caddilac :)
Wow, that's quite the process!
My link talks about how it's popular with bartenders. How does the process work at a bar, when a customer probably doesn't want to wait 2.5 hours for a drink? Would bars mix up big batches ahead of time?
I don't work as a bartender, but a bartender I spoke to yesterday explained they do big batches during the day so they are ready to pour when ordered.
The clarification process makes the resulting cocktail last significantly longer. It is some sort of preservation method that I don't know how or why it works.
This is purely half remembering something I heard a while ago, so it could be completely bullshit, but I believe it has something to do with things that are likely to spoil tend to be things that bind to the curds, and as such are (mostly) removed from the drink.
That's really cool. I'm going to have to give this a go some time.
Give it a couple attempts! Our first attempt failed miserably because we were not patient enough.
Start the project in the morning on a day when you're free the whole day and won't feel stressed if filtering takes 4 hours.
Working knowing there's a cocktail filtering that will be waiting for me at the end of the day sounds like a nice way to survive the day 😆
Yeah, i do like four litres of prebatch in a big bowl, let it sit for at least four hours . I use strainers then coffee filters. It is a fucking pain to make in bigger quantities till you get the whole process right.
I do not do the whole cocktail though only the booze and a bit of acid. Rest gets added in front of the guest.