- 4cl gin
- 2.5cl lemon juice
- 3cl cream
- 1cl galliano
- 1.5cl rhubarb&strawberry syrup
this post was submitted on 07 Jul 2024
26 points (93.3% liked)
Cocktails, the libationary art!
1725 readers
22 users here now
A place for conversation about cocktails, ingredients, home mixology, the bar industry or liquor industry, glassware - this is not an exhaustive list. If you think it's in some way related to cocktails it's probably fine.
If you post something you didn't create give credit whenever possible.
Pictures and recipes are encouraged when posting a drink as a standalone post. Example of an ideal drink post:
https://lemmy.world/post/13010582
We love garnishes.
Remember the code of conduct, keep it nice. In terms of cocktails- specific etiquette that might be different from other communities:
Mentioning your blog, insta, website, book or bar is allowed, yes. For now at least, we do allow self-promotion. If it gets out of hand this might change.
A good post with a drink you don't like is still a good post! Try not to conflate the drink and the post or poster. If someone has a relevant title, gorgeous photo and clearly formatted recipe of what you consider a truly terrible drink, a comment is more appropriate than a downvote.
On that topic: Polite critique/reviews of drinks (or posts, images, etc.) is allowed here. Encouraged , even. It's a good tool for improving your drinks and content. Really, just be nice.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
For us non-cocktail-experts, what do you mean by clarified (other than the obvious)? Can you describe the process?
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?
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.
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 😆