CLARIFIED PAINKILLER
I doubled my batch, but I’ll give you a single batch below. All I do is take a recipe and convert the ounces to cups, then add typically .75 cups of whole milk per batch, or .75 oz of milk per cocktail if you want to make a single serving. Here I did 1 cup per batch.
2.5 cups Rum
2 cups Pineapple Juice
1 cup OJ (I add citric and malic acid to mine)
1 cup Coconut Cream
1 cup cup Whole Milk
Fresh Nutmeg
This was a tough one to get super clear. I imagine the trio of coconut, pineapple, and OJ had something to do with it.
I tend to add more of the spirit to clarified cocktails. Here, I added an extra 1/2 cup. The spirit softens when it’s clarified, and I like to taste the rum as if it were a normal cocktail.
Clarifying a cocktail removes the impurities. Impurities are what make cocktails cloudy. To clarify a cocktail, you need a spirit, acid, and milk. The milk reacts to the acid and curdles. Those curds act as a filtration system.
Patience is key. Honestly, this is easy to do. 95% is just waiting. Many of you have made these cocktails and done an awesome job.
Adding the cocktail to the milk is a misconception. It doesn’t help. Heating the milk up is silly, at this point. Heating the milk is an older technique that does nothing.
I really don’t think wetting the paper towels did anything, I get the same amount, and never have I ever had the slightest paper towel taste in any cocktail, but in theory it does make sense to do. I'd say do it.
CLARIFIED PAINKILLER I doubled my batch, but I’ll give you a single batch below. All I do is take a recipe and convert the ounces to cups, then add typically .75 cups of whole milk per batch, or .75 oz of milk per cocktail if you want to make a single serving. Here I did 1 cup per batch. 2.5 cups Rum 2 cups Pineapple Juice 1 cup OJ (I add citric and malic acid to mine) 1 cup Coconut Cream 1 cup cup Whole Milk Fresh Nutmeg This was a tough one to get super clear. I imagine the trio of coconut, pineapple, and OJ had something to do with it. I tend to add more of the spirit to clarified cocktails. Here, I added an extra 1/2 cup. The spirit softens when it’s clarified, and I like to taste the rum as if it were a normal cocktail. Clarifying a cocktail removes the impurities. Impurities are what make cocktails cloudy. To clarify a cocktail, you need a spirit, acid, and milk. The milk reacts to the acid and curdles. Those curds act as a filtration system. Patience is key. Honestly, this is easy to do. 95% is just waiting. Many of you have made these cocktails and done an awesome job. Adding the cocktail to the milk is a misconception. It doesn’t help. Heating the milk up is silly, at this point. Heating the milk is an older technique that does nothing. I really don’t think wetting the paper towels did anything, I get the same amount, and never have I ever had the slightest paper towel taste in any cocktail, but in theory it does make sense to do. I'd say do it.