Milk Clarification

An 18th-century technique for creating crystal-clear punches. Hot milk is added to an acidic spirit mixture, causing the milk proteins to curdle. When strained, the curds remove tannins, harsh flavors, and color, leaving a silky-smooth, shelf-stable drink.

An advanced technique using milk proteins to clarify cocktails, resulting in crystal-clear drinks with a silky texture. The process removes tannins and creates shelf-stable, visually stunning cocktails.