This is how we made the drink. Most clarified drinks follow a similar pattern:
You put the cream in a bowl
Then mix all remaining ingredients in another bowl
Slowly add about 1/4th of the mix to the cream and stir gently, this will start curdling the cream
Continue to add the remainder of the mix to the cream and stir gently again
Let sit for an hour (some let it sit over night for the best curdling result)
When done curdling, filter the cocktail through a thin cloth or other filter (we used one of these). This will take at least an hour. Have patience.
Run the now filtered cocktail through the filtered curdles again (pour gently, don’t stir them up) and have the same patience again.
Finally run the mix through a coffee filter a couple of times
Chill and serve
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 :)
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.
![[OC] Our first attempt at a clarified cocktail](https://feddit.nu/pictrs/image/c933a705-1b2f-4494-9337-25868069f420.jpeg){kind=link}
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.
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 😆
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.