Clarified New York Sour - How to make clarified milk punch and nail it every time

Подписаться 128 тыс.

Просмотров 217 тыс.

50% 1

Clarified New York Sour - How to make clarified milk punch and nail it every time
It may sound weird but believe me, milk clarified cocktails are delicious!
#cocktail #whiskeysour #cocktailrecipe
MY BARTOOLS
SHAKER TIN ON TIN geni.us/9rmIH
CRYSTAL MIXING GLASS geni.us/FF5HFJ
CRAFTHOUSE BY FORTESSA MIXING GLASS geni.us/hx9r2m
MY FAVOURITE BITTER BOTTLES geni.us/5OAx8
JAPANESE JIGGER (ML) geni.us/UaMvpF9
JAPANESE JIGGER (OZ) geni.us/6BbiGm
BELL JIGGER geni.us/NcdVTO
GOLD BARSPOON geni.us/prL0uU
COPPER BARSPOON geni.us/ubHS
JULEP STRAINER geni.us/BjWZ
HAWTORN STRAINER geni.us/P7iPl
FINE MESH STRAINER geni.us/k3A3tV
CITRUS JUICER geni.us/GZYC
BLACK ATOMISER geni.us/EfCgOh
EAGLE CLAW ICE TONGS geni.us/S1Pl
12" TWEEZERS geni.us/dRoKc0
SYRUP BOTTLES geni.us/h1SPCx6
BITTER BOTTLE, PIPETTE AND ATOMISER KIT geni.us/WNhB
LEWIS BAG AND MALLET geni.us/pv4m
ALAMBIKA BARTOOLS
alambika.ca/pages/trufflesont...
Use TOTR_10 code at check out for 10% discount
MY CONCRETE BASE GLASS BOTTLE
www.studio50.ca/?ref=TOTR
MY HIGH END GLASSWARE
HIGHBALLS geni.us/HW1kFDH
9 OZ TUMBLERS geni.us/Fm6j
9 OZ BLK TUMBLERS geni.us/TP8Yz98
WHISKEY GLASS geni.us/SGVBtGB
NEAT WHISKEY GLASS geni.us/O3JL
COUPETTE geni.us/wX9jgK9
MARTINI COUPE geni.us/oCYc
CHAMPAGNE FLUTE geni.us/HdKNcN
OTHER CHAMPAGNE FLUTE geni.us/MODRhkW
COGNAC SNIFTER geni.us/Wfsc9
TIKI MUGS
DARTH VADER geni.us/aUqhUc
TOTEM geni.us/kmngC
OCTOPUS geni.us/mYKYB5T
BABY YODA geni.us/gsd7v
CLASSIC TIKI geni.us/q4F5
BAR LIBRARY
COCKTAIL CODEX BOOK geni.us/Hs3Uqnh
MEHAAN'S BARTENDER MANUAL geni.us/ZqzT
PDT COCKTAIL BOOK geni.us/lDnkL
IMBIBE! geni.us/iUmNrVY
THE DRUNKEN BOTANIST geni.us/e8MTD
THE SAVOY COCKTAIL BOOK geni.us/PSAYlG
LIQUID INTELLIGENCE geni.us/Os7K8r
DEATH & CO geni.us/kg4V
MY WATCH geni.us/Er2d2o
OTHER BAR STUFF I LOVE TO USE
TOVOLO SPHERE ICE MOLDS geni.us/WihYKA7
SMOKING GUN geni.us/JCkAoBN
SMOKING GUN ACCESSORIES geni.us/vwXvf
ISI WHIPPED CREAM CANISTER geni.us/jTCb1JO
SODA SIPHON geni.us/i40wa
FILTERING BAGS geni.us/ceeP9
COLEMAN COOLER geni.us/b3uP945
CUTTING BOARD geni.us/EiIeJ
CAMERA AND PRODUCTION GEAR I USE
My video Camera Canon 6D Mark2 geni.us/GeB2
My photo Camera Canon 5D Mark4 geni.us/3B3cRl
My video Light geni.us/E6P37
My Soft boxes
geni.us/y2Fbmk
geni.us/I777
My Tripod geni.us/5oteL
My Reflector and diffuser geni.us/miXF6
My Flash (photo lights) geni.us/iOJ1
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
It changes the mouthfeel, the taste, smoothens the rough edges the cocktail may have... and NO IT DOESN'T TASTE LIKE MILK!!!
You are only a few minutes away from changing your cocktail game forever!
If you guys are ready, follow my tips and tricks to understand how to make clarified cocktails and nail it every time!
Clarified New York Sour
Ingredients
2 oz Bourbon
0.75 oz Simple syrup
0.75 oz Fresh lemon juice
0.5 oz Red wine
1 oz Whole milk
Method
In a mixing glass, pour your bourbon, lemon juice and simple syrup and mix
In another mixing glass, pour your milk
Pour your cocktail mix over the milk
Filter through cheese cloth or coffee filter
Wait a few seconds and pour the few first drops over the unfiltered mixture. The first drops are always a little cloudy.
If you feel you need a second filtration, do it over the curdles. DON'T THROW THEM AWAY! You need them to make the clarification work.
Then, bottle it up and keep in the fridge or stir briefly over ice in a mixing glass and strain over fresh ice in a rocks glass.
For the finish, slowly pour 0.5 oz of red wine over the cocktail in order to make a float
Don't worry this is not complicated mixology, just a stunning drink super easy to make. The best easy cocktail recipes to make at home with your friends
If you want to learn how to make cocktails at home and make delicious but easy cocktails, follow our chanel, we up load a new drink video every friday.
Follow Truffles On The Rocks on Instagram for more food and cocktail recipes
/ trufflesontherocks
We got you covered for how to make the best cocktails drink, fancy cocktails easy to make and easy cocktail recipes to make at home.
My favourite cocktail related RU-vid channels
How to drink
Educated barfly
Steve the bartender
Music by www.epidemicsound.com

Опубликовано:

4 янв 2020

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 281

@TrufflesOnTheRocks 4 года назад

The first ever video I posted on RU-vid was me making a Clarified Milk punch in our AirBnB in Lisbon. I had 5 subs back then and the video got a few views. I assumed it may be because Clarified milk punch was an interesting topic for us cocktail lovers. So today I now post a video on HOW TO make the milk clarification in hoping it will answer most of your questions about it. If not, hit me in the comments. CHEERS!!!

@ukgorilla6306 4 года назад

Truffles On The Rocks u are just fckin awesome, this is beautiful man..

@TrufflesOnTheRocks 4 года назад

Dávid Blank you made my day! Cheers!

@scottcrabb2741 3 года назад

Mine turned out super clear but decently yellow. How do you fix this?

@simonci5177 3 года назад

Are you sponsored by Levi's? You have their huge logo in middle of screan

@wendycook5040 4 года назад

It's amazing how every detail in every TOTR video is so breathtakingly elegant yet the drinks and techniques always seem approachable. Wonderful history recap too. I actually want to try this now.

@TrufflesOnTheRocks 4 года назад

Wendy Cook your comment truly makes me happy! That’s exactly what we are trying to achieve! To make professional mixology approachable and pretty at the same time! Thank you so much for that

@adrianfletcher8963 4 года назад

Your videos are awesome! You're just one viral video from hitting 1k. I've never seen someone with such high quality under 1k, so I'm excited to see you grow

@TrufflesOnTheRocks 4 года назад

That's the best comment I could possibly get! Thanks a lot sir! If you have ideas of viedos that could be viral, let me know ;)

@jcmateo9184 3 года назад

Wow! I’ve been watching videos about clarification and your breakdown was the easiest to understand, thank you so much for the video!! Keep it up 👍

@TrufflesOnTheRocks 3 года назад

Thank you so much! Really appreciate. Mixology is so simple. Even the most complicated techniques are actually quite easy to master. Glad I could help. Cheers!

@artomv6421 2 года назад

Just made it today. I always been a fan of New York Sour, but making it look transparent through clarification enhance the beauty of the wine layer. Stunning and delicious to drink.

@TrufflesOnTheRocks 2 года назад

Thank you!!! I'm so glad you liked it :)

@steven20drt 3 года назад

Your contents are really inspiring ! Thanks for all the ideas on this channel !!

@TrufflesOnTheRocks 3 года назад

Thank you for the support! Cheers

@josemagallanes662 4 года назад

This is the first video of yours I've watched but I can tell im going to love your channel! Keep up the good work and im sure you'll have tons of subscribers soon!

@TrufflesOnTheRocks 4 года назад

Thank you so much! Glad to count you in! Hope you will stick arround. Cheers!

@jonathand.vanloock9282 3 года назад

Thanks a lot 4 this presentation. You rule and make cocktails greatest than ever !

@TrufflesOnTheRocks 3 года назад

Thank you Jonathan!!! Cheers

@jonathonwoodbridge2896 3 года назад

I used the same Bourbon and made a whole batch. This is seriously one of the best drinks I’ve ever had. Just a light float is amazing. Keep the shot glass handy with spare red wine to top up the float while you drink. Incredible.

@TrufflesOnTheRocks 3 года назад

Thanks a lot for the feedback! I’m so happy you liked it :) good idea to serve it with a chaser of red wine. Cheers

@pranavgautam96 4 года назад

Wow. This is dedication man! Making this cocktail! Once again, beautiful video!

@TrufflesOnTheRocks 4 года назад

Thanks mate! Please tag us on IG when you make it... We want to see :)

@boozeontherocks 4 года назад

Great presentation on this subject!!! Nicely done.!!

@TrufflesOnTheRocks 4 года назад

Thanks man!!! Cheers!

@brewglitter9824 4 года назад

Looks awesome! I loved the red wine touch on top

@TrufflesOnTheRocks 4 года назад

Thank you! Cheers!

@222brtj 6 месяцев назад

I tried it out but with Rye instead of bourbon and it was amazing. Thanks!

@seriousbees 4 года назад

Love new york sours so im gonna have to try this for sure

@TrufflesOnTheRocks 4 года назад

Can't wait to hear your thoughts about it. it sure changes the dynamic of the original cocktail but it's not too far and IMO it is delicious!

@homemadecocktail6456 3 года назад

Awesome technique !

@Wariolicious 4 года назад

Wow, amazing! Thanks for the video :)

@TrufflesOnTheRocks 4 года назад

Thank you for watching! Let me know if there are some other techniques you would like me to cover. Cheers!

@SenanByrneVine 4 года назад

Wet your paper otherwise it imparts a papery taste. Same goes for when using for coffee

@TrufflesOnTheRocks 4 года назад

Thanks for that precision.

@jonfitz8280 4 года назад

Senan Byrne ahhhhhhhhh that's what that taste was

@dawgyv72 3 года назад

But mostly, it hydrates your paper so that your spirit batch doesn't have to, offering you more yield! :)

@hys9850 4 года назад

this drink looks beautiful!

@TrufflesOnTheRocks 4 года назад

Thank you! Cheers!

@geuelfields5610 4 года назад

Bro... Your channel may be small now but after the intro, I was instantly impressed. Almost like you went through the YT growth process already

@TrufflesOnTheRocks 4 года назад

Geuel Fields thanks a lot my friend! I followed what my mentor said, do RU-vid because your passionate and everything should come along. Hopefully the growth will come eventually but all I ask is poeple like you enjoying the content I create. Cheers!

@user-fs4rm3ic4y 3 года назад

Thanks for your video

@NikiaLemaire 3 года назад

That’s awesome!!

@interiorattack 4 года назад

Nice video work. Excellent tips for this technique.

@TrufflesOnTheRocks 4 года назад

interiorattack thanks! I hope you will try it

@kimbergqvist1350 4 месяца назад

Thank you!

@ChefSaito 4 года назад

I'm really enjoying this channel. Looking forward to more videos bro.

@TrufflesOnTheRocks 4 года назад

Thanks a lot pal! Cheers!

@jimfererro1493 4 года назад

This is tremendous! All the recipes for clarified milk punch made it seem “not worth it”. You’ve converted me. I’m going to make this for a Valentines Day dinner cocktail tonight. One suggestion, I use a Ruby Port instead of the traditional red wine. That always gets a compliment.

@TrufflesOnTheRocks 4 года назад

I'm stoked to hear that! Well I have to say I'm surprised cause last time I tried a float of Port, it sank... Maybe I was using the wrong Port. Cheers my friend!

@jimfererro1493 4 года назад

Truffles On The Rocks You’re right, of course, it’s all about the specific gravity of the liquid you are trying to float. It usually doesn’t matter with a traditional sour using an egg white. I bet with your clarified milk punch my port will drop to the bottom. Better rethink that and just use a Claret.

@ozymandias3456 Год назад

@@TrufflesOnTheRocks do you think sweet vermouth would sink?

@ArmandoBotes 2 года назад

Cheers! Thanks for the video

@TrufflesOnTheRocks 2 года назад

Thank you 🙏

@abbiemcbride3419 2 года назад

One of the best drinks ive made! The difference between this and a normal sour is miles

@TrufflesOnTheRocks 2 года назад

Thanks Abbie! What's also very cool with that drink is how easy (even if a little time consuming) to make and how "WOW" it looks compared to a regular one. Right?

@dhilan1000 2 года назад

Clarified new York sour pretty awesome

@TrufflesOnTheRocks 2 года назад

Cheers 🥂

@carlgulliver7446 9 месяцев назад

I know i'm late to the party but was wondering how long does it take to filter that one drink? Thank you and great content!

@RichardAlbury-ow9dc Год назад

hey amazingh channel .question can i claryify an alcohol right after its properly fat washed? im confused about the waiting after fat washing

@jbjustin2119 3 года назад

Hi,it’s me again! Thanks for your video! A clear New York Sour is very awesome!!!

@jbjustin2119 3 года назад

but clarify is not suitable for a cocktail with a lot of fresh juice,like pomegranate juice,right?

@TrufflesOnTheRocks 3 года назад

Yes it is. Traditionally clarified cocktails were punch so with much more ingredients and fruits

@jbjustin2119 3 года назад

@@TrufflesOnTheRocks I never thought that the filtered liquid would be heavier than red wine!

@jbjustin2119 3 года назад

@@TrufflesOnTheRocks I think my idea can work again！

@andreapasserini8420 3 года назад

Man! Love the stuff you make. I’m wondering what knife are you using cause I couldn’t find it in your video descriptions

@TrufflesOnTheRocks 3 года назад

I got it from Alambika in Montreal but it is sold out.

@rogerbajana8103 3 года назад

Great video, thank you! Question. If I want to batch out a bunch of them, do you multiply the amount of milk as well or just the ounce is suffice?

@TrufflesOnTheRocks 3 года назад

Hey man! You will have to multiply the milk as well. Cheers!

@alexandreemond-paradis8848 Год назад

what's the typical ratio milk/cocktail for clarification?

@delanddek6494 Год назад

I really like you channel

@SlyMixGaming Год назад

Does the same rules apply for larger batches? i want to make a whole bottles worth of a clarified cocktail, so it would be a shame if i mess it up and waste my spirit. btw love the videos :)

@adithavicii7357 8 месяцев назад

Is it necessary to heat or boil packet milk for clarification?

@juanrofigman8347 2 года назад

Can i clarify sauces this way?

@alejandrosaravia5029 4 года назад

Awesome video! I have a question for you about punches. How long you can keep a 750ml of a prebatched one in the fridge? Those the clarification helps to store it longer? Cheers.

@TrufflesOnTheRocks 4 года назад

Once clarified you can keep it for several weeks with no problem at all. They say it never turn bad but I prefer not to exceed one month

@marisolteran1759 2 года назад

I have always wondered.. Wich ingredients does the simple syrup have?.

@dietzanais9325 9 месяцев назад

It is possble to do with coconut milk or almond milk ?

@Zew0od 3 года назад

Thanks for your video ! Do you know if there is any lactose left in the final product ? Cheers !

@TrufflesOnTheRocks 3 года назад

It is of my understanding that this is lactose free. When going through the process of clarification, you isolate and/or separate the protein from the lactose. In this case, lactose is in the curdles that are thrown away whilst the protein is the liquid also known as the whey

@macarenazampatti7188 3 года назад

Hi! I love your videos! I have a question.. If i want to clarify Fernet, do i have to use the same technique?

@TrufflesOnTheRocks 3 года назад

Well to clarify with milk you will need a dose of acidity as well but yes it would be the same process

@Neccify Год назад

Hello TOTR, just returned to this video after a few years. Was wondering if you or anyone here could tell me - are clarified sours like this still acidic enough to froth an egg white? Could this be a clarified Boston sour?

@johnekare8376 3 года назад

Great video! Do you know if it works to clarify just the milk with lemon juice or does it need the extra liquid of the alcohol to work well? I would assume the shelf life would be shorter without the alcohol but I’m thinking if I want to batch this it would be nice to not lock myself into one particular drink from the get go.

@TrufflesOnTheRocks 3 года назад

Hey John! You can clarify without alcohol. At my bar I used to clarify everything but the alcohol for a recipe. So I was pouring 2 oz of the clarified “cordial” with 2 oz of chosen spirit, stirred and serve on ice. The ratio of milk is slightly different for that method and the process is much longer. But you can do it. The shelf life of that would effectively be much shorter too. Like 2-3 weeks max

@johnekare8376 3 года назад

@@TrufflesOnTheRocks Alright! I'm going to give that a try. Thank you for taking the time to reply.

@TrufflesOnTheRocks 3 года назад

@@johnekare8376 anytime my friend. I’ll probably make a video on that soon

@LeaZuko 5 месяцев назад

What about if I'm doing 750ml bottle of bourbon what ratios would I use

@stephane.foisy.186 4 года назад

Glad I found your channel, great production value! Been curious about this and see it a few times but the explanation is lackluster or really not understanding what they are making. This one made me actually want to do it. But I think I need to make a cocktail first BEFORE classifying to have something to sip while waiting. I have two questions 1)- does the fat content of the milk help/hinder/impact (we typically drink only 1%) if it does could 5% cream work (I can purchase small amount) 2)- If I want to batch this(or if the cocktail has more volume) would the volume of the milk increase in proportion to the milk? Thanks

@TrufflesOnTheRocks 4 года назад

I'm glad you found us ;) Hope you will try it and let me know how it turns out. Cheers!

@stephane.foisy.186 4 года назад

@@TrufflesOnTheRocks I would/will but the question remains about the milk fat I posted in the original comment. Want the first experience to not be my last.

@zackgarcia5471 4 года назад

Steph - What do you mean by help/hinder/impact? What are you referring to? I wouldn't try to use cream instead as a quick google search indicates "cream" can sometimes mean reconstituted milk. So best to use full cream milk(it contains the right amount of protein in order to clarify), not "cream" persay. It would also be incredibly viscous and make the filtering process even more tedious then it already is. To answer question number 2 - This is something you will need to play around with depending on the drink you're attempting to clarify. A lot of recipes call for OS(oleo sacrum - a fruit peel based sugar syrup) and tea, which adds a different dimension and changes the amount of milk and lemon(always use lemon, it has the best level of citric acid) you will need to use. I would recommend making whatever drink in a singular serve, then attempting the clarification. Then making it on a larger scale. So if you fail(which is always a good thing!) you wont be left with a lot of unusable liquid. Just to make sense of all of this: Milk contains proteins which citric acid binds itself to, lemon contains the acid that changes the pH level and binds to the protein in the milk. Hope this clears it up!

@stephane.foisy.186 4 года назад

Zack Garcia thanks. Seems I should be good to go.

@TrufflesOnTheRocks 4 года назад

Stephane Foisy hey Steph I’m sorry I didn’t hit the « read more » button of your first comment. Thank you Zack for adding to the discussion. First I think it’s a great idea to make a cocktail to sip on while waiting for the other one to be clarified haha!!! Then, yes the fat content in the milk matters a lot because of the proteins. That’s why I call for whole milk. 5% cream would work I’m sure since I tried with 10% cream before. But the it was quite hard to filter. The absolute best is whole milk. Then yes if you make a big batch you have to add more milk according to the ratio given in the recipe for one cocktail. Meaning you make a batch for 10 cocktails, multiply the milk quantity by 10. Usually you should be close to 1/4 of your cocktail amount in milk but it’s never the same depending on your cocktail recipe. Hope it helps even if that was very late. Cheers

@stephenprater352 4 года назад

Thanks for the excellent tutorial. Do you know if this will work with UHT milk? Or does it have to be regular pasteurized milk?

@TrufflesOnTheRocks 4 года назад

I think it should work because the proteins are still in there. I think I actually tried it in France last year. Keep one thing in mind thoug... the fatter the better. Cheers!

@stephenprater352 4 года назад

Truffles On The Rocks I tried it with the UHT milk I have available and it worked perfectly! I can’t wait to batch this and invite some friends over.

@juliameyer10313 2 года назад

hey, love the video and the eplanation. Can you clarify any beverage? Alcohol is pretty expensive where I live and I don't want to waste money to ruin good money

@TrufflesOnTheRocks 2 года назад

You can clarifiy milk with acidity without alcohol but then it's kind of like making cheese and whey and whey alone is not great but you can sure use it in mocktails after.

@jamies5503 2 дня назад

Do I just double/triple/x times this to make a bigger batch?

@geoffreylim49 4 года назад

Hi what type of coffee filter that you use .Mr im interested. Ilove it..

@TrufflesOnTheRocks 4 года назад

Regular filters work just fine. You can also find some reusable filtering bags on Amazon that works super well.

@rabithsilva1005 2 года назад

Hi sir! Awesome video i have one question sir. In a whisky sour we use egg white also in the new york sour.so in this we can use egg white. it's possible.

@TrufflesOnTheRocks 2 года назад

You could add egg white after clarifying the drink and shake it but than I’m not sure on how it would turn out. 99% sure it wouldn’t look as good

@notjacob5347 3 года назад

If one were to pre batch this, is there any shelf life issues? Or will it sustain its quality with refrigeration? Thanks

@TrufflesOnTheRocks 3 года назад

That's the beauty with Clarified Milk punch. They are meant to have long shelf life. They sey it stays good almost forever but tbh, they never last so long in my fridge ;)

@joelmarfori8097 Год назад

Good day SIR may IASK....CAN I USE CHOCOLATE MILK instead of MILK?

@leonardorobles3050 3 года назад

Hi,i saw in another videos that they put the mix on a fridge before filtrering,how is the right way? Sorry for my english

@TrufflesOnTheRocks 3 года назад

Hey Leonardo, after several tests, I ended up realizing that letting the cocktail rest in the fridge is completely useless. Only reason I would let it sit for a while with all the ingredients is not for a better clarification but only if you want some of the ingredients to infuse. Like tea, fruits etc.

@sullymast4672 2 года назад

Does it have to be bourbon specifically? I like bourbon, but I’m a bigger fan of Irish whiskey. Would something like Writer’s tears or a Redbreast cask strength work too, even if just for the whiskey sour? Cause I’ve got those in addition to a bourbon I could use.

@TrufflesOnTheRocks 2 года назад

You do you Sully. If you like your sour with Irish, use that and you will be happy. Sours are more like a template or canvas than a specific recipe. Cheers!

@Gintoo24 4 года назад

I may have missed the quantity of red wine in the video...how much do you recommend over the top?

@TrufflesOnTheRocks 4 года назад

1/2 to 3/4 oz is perfect

@vitorsilvafomiga8594 3 года назад

So, if i have to shake the clarified batch, has to be quickly, right? And if i pour some soda/tonic doesn't change the final look?

@TrufflesOnTheRocks 3 года назад

whatever dillution tehcnique you choose to cool your cocktail down, you need to take under consideration the fact that the whey that's incorporated in the cocktail with the milk acts a little bit like a dillution already so yes a brief shake or stir to make sure you won't over dillute your cocktail. Then of course if you add soda or tonic, or anything else that's mentionned in the recipe, will change the result.Cheers

@bicutz18 2 года назад

Is a milk punch actually dairy free?

@nine9159 2 года назад

just wondering what the milk does in a New York sour, never heard about it

@dhilan1000 2 года назад

I tried that cocktail but there no clear can pls help you out

@bigsmoke1069 Год назад

I did what u told us on this video but there was a little bit of milk flavor on my whiskey sour and even the taste of whiskey is disappear

@user-oy2df6dj5l 2 года назад

Hi would like to ask if I’m not doing sour cocktail I don’t use lime or lemon can I use lactic acid ? And what’s the ratio ? Thanks

@TrufflesOnTheRocks 2 года назад

You can, as long as you switch milk Ph it will curdle. Ratios will then be depending on what you aim for in terms of taste of the cocktail

@onurcetinsky 3 года назад

wondering if you could do a vegan variant on this one too? is it possible to swap the milk with soy/almond/oat/etc?

@TrufflesOnTheRocks 3 года назад

TBH I never tried but I heard some have used wheat milk to clarify...

@LatoriaMartin 3 года назад

I just subscribed bc I read they use milk to clarify.

@TrufflesOnTheRocks 3 года назад

Thanks for the sub! Cheers!

@mtevrest 3 года назад

Is it possible to use leftover whey from yogurt or cheesemaking?

@TrufflesOnTheRocks 3 года назад

You can surely use that in cocktails but adding it to a regular cocktail will not make à clarified one

@lautarobattaglia7793 2 года назад

hii, can i make this same technique with a non alcohol beverage? im gonna try it tomorrow

@TrufflesOnTheRocks 2 года назад

It’s harder without the booze but it can work

@lilramen6637 4 года назад

Where did you get that wine decanter from?

@TrufflesOnTheRocks 4 года назад

I got it from Studio 50 in Toronto. They make amazing stuff

@joscelyntan3649 Год назад

Would this keep at room temperature for a few weeks? Or does it have to be refrigerated?

@TrufflesOnTheRocks Год назад

It is safe to keep it at room temp but I prefer in the fridge to have it readily chilled. Cheers

@czechrebel Год назад

How long does it take to clarify (the 1 drink portion that was made in the video)?

@TrufflesOnTheRocks Год назад

Between one and two hours

@heypress 3 года назад

What is the proportion of milk forbthe cocktail clarification? 1:5?

@TrufflesOnTheRocks 3 года назад

I usually do about 1:4

@mrfortes1 4 года назад

What kind of wine did you float on the top?

@TrufflesOnTheRocks 4 года назад

I love cab or mer’ot

@DanDaCosta 3 года назад

How long should you wait after pouring the mixture over the milk, before you start filtering it?

@TrufflesOnTheRocks 3 года назад

I usually don't wait when the goal is to clarify only. If you make a traditionnal milk punch recipe, you might want to wait overnight to let all the ingredients to infuse properly.

@DanDaCosta 3 года назад

@@TrufflesOnTheRocks thank you! Is it personal preference for not using bitters? And for clarifying a cocktail such as an Enzoni, would you use every ingredient? (to include the grapes + campari)

@flairingvideo 2 года назад

Does it end up some milky flavour in the clarify Whiskey Sour? Cheers

@TrufflesOnTheRocks 2 года назад

Not a milky flavour but you get some kind of a "dairy" taste imparted by the whey that is incoporated in the drink with the process. It's very subtle and tasty while the texture is super nice and silky.

@girishmallampalli 3 года назад

My trial of clarification is not as clear as yours . How many times did you need to filter it ? Does type of bourbon make any difference . I chose a high abv ..

@TrufflesOnTheRocks 3 года назад

It can yield something slightly coloured. That doesn't mean the clarification didn't work. The key word to remember here is clarity, not colourless. I usually filter it only once.

@rohanmatmary2177 4 года назад

Hey! You say it needs acid and milk. Can you try using Malic acid instead of Lemon juice, so we can clarify cocktails which dont use citrus. Just a thought

@TrufflesOnTheRocks 4 года назад

Totally can mate! It’ll work no prob

@rohanmatmary2177 4 года назад

Thanks! 👍

@ryanmitchell1721 7 месяцев назад

Anyone know what causes the clarified liquid to have a yellow tint when straining through the coffee filter? Im assuming its the lemon juice. I waited about 30 seconds after first starting the strain and then poured that back into the mix like the video suggests. I doubled this recipe to make 2 drinks worth.

@fenner1122 7 месяцев назад

It’s the lemon juice. Once you pour that bad boy over ice, it matches it the pictures.

@stiansberg7869 3 года назад

I'm drinking my first homemade clarified whiskey sour right now (not new york), and it totally works as described. But the taste is a bit off for me. I used the same 2, 3/4, 3/4 recipe as I always do, but the clarified version is more sour, and the aftertaste is a bit like rum essence used for baking. I can almost not taste the bourbon. Any ideas why? I only made one, so I'll have to try again with maybe 3 oz bourbon, 1/2 oz lemon and 3/4 oz syrup. This to me seems like the perfect gift to bring to dinner parties etc., but kinda bummer if it doesn't taste as much.

@TrufflesOnTheRocks 3 года назад

When milk washing you will change a lot in a drink. The curdles will trap a lot of tanins, some flavour compounds and a lot of the colours. So Bourbon have a lot of tanins because of the barrel aging so it is normal you loose some of the flavours. It also smoothens the rough edges of ethanol and acidity. Usually you will get a less acidic result. I’m surprised you’re ended up more acidic 🤔

@stiansberg7869 3 года назад

@@TrufflesOnTheRocks It's like the lemon was more precent and no longer balanced with the other ingredients. But I also squeezed some lemon zest over it before clarifying. Maybe thats too much acidity. I'll experiment some more. Thanks for replying. Keep up the great work!

@TrufflesOnTheRocks 3 года назад

@@stiansberg7869 maybe the oils from the lemon is what got overpowering. Keep me posted. Cheers

@LookOutLondon 2 года назад

I just made this tonight! It was really good; I found it a just touch too sweet, but I was admittedly using a 2:1 syrup. Easy enough to fix that in the future though! I was curious if you used a 1:1 or a 2:1 simple syrup for this?

@TrufflesOnTheRocks 2 года назад

Hey mate! Glad you liked it! I used 1:1 simple so I can understand why you found it slightly sweet. Cheers

@studieslessonstheoryetc141 Год назад

I also tend to have 2:1 around (it's what I usually make) so when I'm making batches of this I put the appropriate equivalent to match sweetness (2/3 as much syrup) and add the missing water as well since it's missing from the recipe's balance if not added (basically, just bringing the syrup back to a 1:1 ratio without needing to do it as a separate step before adding to cocktail recipe.)

@Bsaw13 Год назад

What kind of red wine did u use

@wienerzsolt 2 года назад

Would it work with an espresso or cappuccino too?

@TrufflesOnTheRocks 2 года назад

Never tried clarifying anything with coffee but I heard it can be complicated

@codyosborne7061 2 года назад

My NY sour was perfectly clear, but it still had a color (almost pinot grigio colored). How did yours not have any color?

@TrufflesOnTheRocks 2 года назад

I guess it depends on the spirit you used. Maybe some whiskeys that been filtered before bottling will get clearer after milk washing? That I don't know. What I can tell you though is, if the liquid is not cloudy, even if it still has a little yellowish hue, you succeeded. Cheers

@lucascheng380 3 года назад

Hi wondering if you can help, I've tried the exact measures, except I used Jack Daniels instead. It seems to always turn out clear but quite yellow. Any tips?

@TrufflesOnTheRocks 3 года назад

You can’t he t rid of all the colour and that’s not actually the goal. Some spirit or ingredients will react differently. For example, if you clarify a cocktail with beet juice, it’ll be bright red but limpid. So limpidity is what you are aiming for, not colourless. Hope that helps

@lamontda 6 месяцев назад

Voilà qui répond à ma question 🙂

@Pipsterz 2 года назад

Can you please share how to make a simple clarified milk... _without_ the alcohol? Thanks very much!

@sachin812 5 дней назад

Just ensure whatever you create that it has a source of citrus/acid

@DKBalerdroch 3 года назад

Would you be able to make a clarified mr.black cocktail like is it possible

@TrufflesOnTheRocks 3 года назад

You will have to try for me, Mr Black is not available in Canada yet

@Gintoo24 4 года назад

Does it need to be WHOLE Milk or can you use 1% or lowfat milk if that is what you have?

@TrufflesOnTheRocks 4 года назад

More fat = more curdles so bigger potential for clarifiaction. You may need to filter it several times in order to get a proper clarification. Remember, when you make more than one filtration, you pass it through the existing curdles... don't throw them away until you're done. Cheers

@Gintoo24 4 года назад

@@TrufflesOnTheRocks makes total sense. Thank you.

@SerumTjmp 3 года назад

Would half-n-half or coffee-milk work?

@TrufflesOnTheRocks 3 года назад

The fatter the milk the faster it tends to curdle but also, the less whey it will produce so it will work but it will have an impact on the flavour.

@katrineortega7209 4 года назад

Can you make this with dairy free milk?

@TrufflesOnTheRocks 4 года назад

Yes it works! Just take the 3.25% fat one. Cheers!

@dannydalah6584 4 года назад

This looks awesome!! How high quality of a bourbon would you recommend? Thanks and can’t wait to try this!

@TrufflesOnTheRocks 4 года назад

Regular shelf is fine. But still... you have to like the product on its own in order to like the final result.

@stojanstolevski2053 4 года назад

is that a casio royale on your wrist?

@TrufflesOnTheRocks 4 года назад

It is a Casio. Is it a Royale? TBH I have no idea LOL

@coreymobrien 4 года назад

If you are making 3 drinks can you triple the recipe or does it ruin the curdling process?

@TrufflesOnTheRocks 4 года назад

Of course you can make it as large of a batch that you want.

@coreymobrien 4 года назад

@@TrufflesOnTheRocks Thank you! Love the vids!

@nickmarcisin9804 Год назад

What’s the shelf life on prebatching this?

@TrufflesOnTheRocks Год назад

Months if not years

@henniandreasson1449 3 года назад

Is this possible to do with vegan milk?

@TrufflesOnTheRocks 3 года назад

it is, Oat or Coconut are the plant based milk I had the best results with so far. Keep in mind, the more fat your milk will be, the better reslut you will get. Cheers!

@dhilan1000 2 года назад

Can I buy the Bottle what you stored a wine its look elegant

@TrufflesOnTheRocks 2 года назад

Look in the description, it's linked under concrete base glass bottle

@fabsconti 3 года назад

so, how long exactly are we talking about here? To wait for the clarification process to happen? 3 h? 5h? 8h?

@TrufflesOnTheRocks 3 года назад

As soon as the cocktail hits the milk it'll start to curdle. You can wait 5 minutes and then pour it over the filter. First drops will be cloudy because you need to wait for the curdle to settle at the bottom of the filter to create an extra filtration layer. So after 30 secs or 1 minutes, switch your funnel to another bottle and repour your "cloudy drops" over whats unfiltered. Now what's falling should be crystal clear. The only reason you should wait a long time before startting the filtration is when you have things infusing in the cocktail, like fruits or herbs. I hope this helps. Cheers!

@bakanoboku 3 года назад

How long did it take exactly for you

@TrufflesOnTheRocks 3 года назад

Not sure, about one hour I think for a double cocktail

@urazuke1 3 года назад

Heey man!! I have a question about the clarificantion, when you do this process why does the drink's durability extend? Because if we make some cocktail and try to drink after some hours the taste will be different and Ingredients will be "expired"

@TrufflesOnTheRocks 3 года назад

the process strips down the compounds in the ingredients that would oxydize normally. That with the addition of alcool makes it shelf stable. I hope it answers you question.

@urazuke1 3 года назад

@@TrufflesOnTheRocks Ooh nice!! So... If I want to prepare some cocktails and than store then to drink later, I can use always this process? And it wont lose the flavour and aroma?

@axelwedelin92 2 года назад

@@urazuke1 correct

@chadlington3 Год назад

Tao made a version of this on Drink masters!

@mtltrader4998 2 года назад

Hey man, are you from Montreal?

@TrufflesOnTheRocks 2 года назад

From Québec but actually living abroad

@janicepaik Год назад

Can you speed up the clarification process by squeezing out the liquid through a cheese cloth?

@TrufflesOnTheRocks Год назад

Noooo!

@trucality 4 года назад

Could you run the milk punch through a sodastream?

@TrufflesOnTheRocks 4 года назад

Why not?

@trucality 4 года назад

@@TrufflesOnTheRocks I mean... Could you make a video of you making carbonated milk punch with SodaStream? I'm curious to see what it would taste like :)