What is Clarification?

Clarification is a technique that involves filtering out the impurities and astringencies present in a cocktail to improve its texture and flavour. The most popular method of this technique is known as milk clarification or milk-washing, and the resulting cocktail is often referred to as a milk punch. As the name implies, this method of clarification involves adding milk to a cocktail. The acidity of a cocktail will cause the milk to curdle. This is because the acidity of the cocktail neutralizes the groupings of the proteins (casein) present in milk, causing them to clump together.

Normally, we would try to avoid milk curdling at all costs in drink-making; however, in milk clarification, these curds are exactly what we are looking for. This is because the proteins in milk will bind to the molecules present in bitter and astringent flavours. When we strain out the curds from a milk punch, those molecules will be strained out as well, changing the appearance, taste, and texture of the cocktail. This process can also be achieved with some plant-based milks, gelatin, agar-agar, and even tofu. Clarified cocktails are a great example of the chemistry involved in cocktail-making. It also makes you feel a bit like a mad scientist, which is always fun.

Benefits of Clarification

If the idea of intentionally curdling milk has your stomach turning, we understand that you might be wondering why anyone would want to make a milk punch. As mentioned above, the process of milk clarification changes the flavour, appearance, and texture of a cocktail. By straining out the molecules associated with astringent flavours, we can mellow out these flavours. This includes the bitterness of Campari or Chartreuse, the acidity of citrus juice and vermouth, and the inherent “burn” present in spirits. The fat molecules present in milk are alcohol-soluble and will impart some of that smoothness to your milk punch, similar to fat-washing. All in all, the process of milk clarification will result in a smooth, easy-drinking cocktail, making it a great way to elevate a drink.

However, it takes much longer to achieve this than simply mixing a cocktail. This might make you question the point of making a milk punch at all, especially if you’re looking to clarify your favourite cocktails. This is why we’d recommend mixing larger batches of clarified cocktails instead of individual drinks. That way, you get more product for the same amount of effort. Now, when mixing cocktails, it is always encouraged to use freshly squeezed citrus juice. This is because citrus juice contains carbon. The longer these carbon molecules are in contact with oxygen, the more they begin to break down, resulting in a change in flavour and appearance. The citrus juice in a pre-mixed cocktail will undergo oxidization, in turn, changing the flavour of your cocktail for the worse. This can make mixing large batches of cocktails a challenge. Even pre-squeezing a large batch of lime juice for individually mixed margaritas can result in oxidization.

Clarification will prevent the process of oxidization for longer, preserving the flavour of your pre-mixed cocktails. In fact, if the alcohol content of your milk punch is high enough, it can also be shelf stable; however, we would recommend storing it in the fridge anyways. Milk punch is the perfect solution for having your favourite cocktails on hand or evenfor large gatherings. Instead of stressing about making individual cocktails for your guests, you can make a milk punch the day before, then simply pour it over ice on demand. There is also something to be said about the novelty of a milk punch; so, mix one up for your next gathering and you’ll be sure to impress.

Other cocktails that will clarify include:

• Whiskey Sour (without the egg white)
• Margarita
• Jungle Bird
• Negroni
• Last Word
• Cosmopolitan

How to Make It

Mix the cocktail and clarify

Add the rye, orange liqueur, and lemon juice to a jar or sealable container, then give it a stir to combine.

Add the milk and stir the mixture a light stir. The mixture should begin to curdle immediately. The curds produced by the process will bind to the impurities and astringencies present in the cocktail.

Allow it to sit at room temperature for 1 hour, then place in the fridge. The longer you allow the mixture to sit, the more successful your clarification will be. We would recommend allowing it to sit for at least 4 hours. However, we let this batch sit for 24 hours and the cocktail came out quite clear.

Strain

Once your cocktail is finished clarifying, set up another jar or container with a pour-over coffee maker lined with a damp paper towel or coffee filter.

Add a few ounces of your clarified cocktail to the strainer and allow it to filter through completely. These first few ounces will come through cloudy. Don’t worry, this is completely normal as the curds settle. Switch out the container and pass those first few ounces through the filter again. The cocktail should now come out clear. Continue straining the cocktail bit by bit, allowing each round to finish filtering before adding more.

Serve

If serving immediately, add 4 oz of your clarified cocktail to a mixing glass with ice.

Stir it until well-chilled, strain into a chilled coupe, then garnish with an orange twist.