• 4cl gin
  • 2.5cl lemon juice
  • 3cl cream
  • 1cl galliano
  • 1.5cl rhubarb&strawberry syrup
  • TragicNotCute@lemmy.worldEnglish
    10·
    4 months ago

    For us non-cocktail-experts, what do you mean by clarified (other than the obvious)? Can you describe the process?

    • Dave@lemmy.nz
      12·
      4 months ago

      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?

      • hanke@feddit.nuOP
        8·
        4 months ago

        Hi, yes you are correct.

        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 :)

        • Dave@lemmy.nz
          5·
          4 months ago

          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?

          • hanke@feddit.nuOP
            3·
            4 months ago

            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.

            • Irremarkable@fedia.io
              3·
              4 months ago

              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.

            • Dave@lemmy.nz
              2·
              4 months ago

              That’s really cool. I’m going to have to give this a go some time.

              • hanke@feddit.nuOP
                3·
                4 months ago

                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.

                • Dave@lemmy.nz
                  3·
                  4 months ago

                  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 😆

          • Bronzefish@lemmy.world
            2·
            1 month ago

            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.