Protein Clarification.
Protein clarification removes solid particles from the cocktail and cleanses it, smooths it out, connects all the residing flavors and creates a fine cream-like texture. The process can soften present tannins and dull woodiness coming from matured products, such as wine or tea.
Clarified cocktails are a great option to have when attempting to hasten serving during a busy night while maintaining the integrity, taste and quality of the given cocktail.Additionally the process prolongs shelf life when placed into the refrigerator and can be a quick fix when hosting guests.
When conducting protein clarification, vegetable milk can be used as a substitute for ordinary dairy milk. Simultaneously, citrus juice can be replaced with any other acidic component that triggers the clarification process.
When working with protein, handle it as you would water when diluting a drink. Acidic components should ideally make up 30-40% of the protein to activate the reaction. For a cocktail with an ingredient volume of 120 ml, use 40–50 ml of protein (milk) and 15–20 ml of acid components (lemon juice).
Repeat the filtration-straining process multiple times if the required consistency is a clear drink. The final step to extract all lumps and residue when aiming for clarity is to filter the liquid through a coffee filter.
Protein Clarification - Crystal Apple
Preparation: Pour milk in a separate bowl. Mix all ingredients, excluding milk, in another container. Then slowly pour the drink into the container with milk. Mix gently and allow coagulation to take place. Let the coagulation take place for at least an hour and without moving the liquid. A clouded liquid is formed, which then needs to be filtered through a cheesecloth. Bottle the filtered cocktail and store in a cold location.
50 ml Flor de Caña 12 yo
50 ml Apple Tea
10 ml Josep Cartron Pomme Vert
15 ml Fresh Lemon Juice
10 ml Sugar Syrup
40 ml Milk
3 dashes Complexity Bitters
50 ml Champagne
Preparation method: Protein clarification • Garnish: grapefruit peel
