Hey, I made a cocktail and I want to share it with you. But only if you make a video about it. Maybe a series where you pick 3 cocktail recipes from your viewers and then at the end you pick your favorite
This is amazing. I've been a little away from RU-vid recently since my baby girl was born in January, but I've made the Pistachio orgeat and used it in some mocktails. Now this is where it truly shines. Tiki cocktails are also perfect for clarification. They're usually a little too much on the strong side for me, but tone down very well when clarified.
Just tried it! Man, it's amazing... the pistachio Mai Tai with the clarification process gains an incredible smoothness... Thanks for sharing such a wonderful recipe!
I'd try to do the coffee rum by doing some very strong coffee and add it the rum. I've done coffee infusions and tbh, they were much worse than adding an espresso to the liqueur.
Hey again. Finished making this tonight and it's so, so, SO good. I made it with El Dorado 8yr (couldn't find the Jamaican one but it was a 6yr). Your clarified mojito is what I'll make next. What's your favorite clarified drink you've made to date?
@@TrufflesOnTheRocks Morning. Made the mojito last night using Kos's specs and your method of clarification, waaaay to sour for my palette. The lime overpowered everything, and I didn't get of the smoothness with the milk that I did with your Mai. Going to try your specs tonight. Ouu maaan ... that sounds sublime ... can't wait to get that bell. Is there an eta for that one?? Lol
Ça à l'air super ! Je me demandais aussi, toutes les recette de milk clarification que j'ai vu se font avec des alcools type rhum, whisky, brandy, mais est-ce que c'est aussi possible de le faire avec des alcools blancs comme le gin, la tequila ou la vodka ?
Certainement! Comme je le dis toujours, la clarification est un "effet secondaire". L'idée est d'adoucir le cocktail avec la protéine du lait que se sépare du gras et qui change le goût du cocktail. Alors si ça convient à la recette, c'est parfait, peu importe la couleur du cocktail ou du spiritueux.
I've just made it, and it's really good! Think next time I make it I will dial the citrus back just a touch (maybe 3/4oz) to allow for the pistachio flavour to be a little more prominent. Going to use the left over coffee infused rum for an old fashioned tonight!
Hot tip - in my experience the nut bag takes longer and sometimes needed multiple rounds of filtration. I switched to restaurant-size paper coffee filters. They’re great!
Here's the thing... I have looked it up youtube and google... there is limited info on what to do with the curds left behind. I do this with angel envy whiskey sours and I KNOW the curds can be used.. what do we do?
So, I have a coffee-infused rum that I made a while back but I followed a sous vide cold brew recipe. Using rum instead of water. If I took six oz of this infusion and added the simple and vanilla paste, do you think it would be too coffee-forward?
Great video! How shelf-stable is the clarified cocktail? How long will it last? I need to try this, especially because I live in San Francisco and can go try the original to compare! :) (We apparently also have the same Hario coffee dripper; good taste there!)
I personally either use a double layer of paper towels (not very eco friendly in the long run) the alternative to "hang" the nut milk bag ist to use a cone strainer with the bag in it.
Im loving those combinations of ingredients and i love mai tais. Also been "craving" clarified cocktails these days so i think it is time to get some whole milk! cheers :)
That's 2 different methods with 2 different results. Milk washing is mostly about the taste, not so much about the clarification itself. That's more like a side effect of the method.
Damn, you just love to clarify everything. BTW it could be a great bar concept, to have everything clarified in your menu even the name Clarified sounds nice for a bar
Great video as always ! What about milk-washing the orgeat on its own (or even the "pistachio milk") ? I'm sure the rest of the cocktail would be clarified faster. As an exemple, when I make a milk punch, I (agar-)clarify some fresh pineapple juice before milk-washing the rest of the cocktail, it is faster this way
Hey Thomas, I honestly don't see any benefit at doing Agar clarification before. In terms of taste chances are it will strip down some flavours before which I don't see any interest and you say it's faster that way but the agar clarification takes a looong time so I doubt it. So I wouldn't recommend it.
Thanks a lot for your answer ! I just don't like when a clarification takes a few day. Maybe milk-clarifying separately the syrup (of the pistachio milk) and the rest of the cocktail? The yield of the syrup will be low, but the cocktail would be clarified faster
Oh that sounds great. I have to try that! I wonder if you could get away with just letting the orgeat curdle without adding any additional milk, since you have nut milk in it already. Or is that too little volume and would result in a cloudy drink?
I think clarification often gets confused with milk washing. The goal with milk washing is first to change the flavor profile of the cocktail and the clarification is kind of a side effect. That said, I wouldn’t recommend trying this if you want to replicate the recipe. Cheers
@@TrufflesOnTheRocks Thank you for clarifying, I did more or less think of those two techniques as interchangable with the goal being the clarification. Looking forward to trying it
