The first ever video I posted on RUclips 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!!!
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.
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
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
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.
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.
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.
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!
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.
Geuel Fields thanks a lot my friend! I followed what my mentor said, do RUclips 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!
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!
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!
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
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.
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
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.
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
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?
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?
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
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 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.
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 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
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.
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.
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 :)
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!
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.
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!
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 ;)
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.
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.
@@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)
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
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.
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.
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?
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
Justin Chapman it would. The whole point of going through the clarifying process is to change the taste, mouthfeel and look of it. But it also adds more dilution and soften then cocktail so the addition of an egg white would bring too much undesired liquid to a smooth cocktail
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 ..
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.
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
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.
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 🤔
@@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!
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
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!
@@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 :)
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"
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.
@@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?
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?
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.)
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!
The first ever video I posted on RUclips 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!!!
Truffles On The Rocks u are just fckin awesome, this is beautiful man..
Dávid Blank you made my day! Cheers!
Mine turned out super clear but decently yellow. How do you fix this?
Are you sponsored by Levi's? You have their huge logo in middle of screan
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.
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
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
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 ;)
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.
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
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.
Thank you!!! I'm so glad you liked it :)
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.
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!
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.
@@TrufflesOnTheRocks do you think sweet vermouth would sink?
I tried it out but with Rye instead of bourbon and it was amazing. Thanks!
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
Geuel Fields thanks a lot my friend! I followed what my mentor said, do RUclips 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!
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!
Thank you so much! Glad to count you in! Hope you will stick arround. Cheers!
Your contents are really inspiring ! Thanks for all the ideas on this channel !!
Thank you for the support! Cheers
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 👍
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!
Great presentation on this subject!!! Nicely done.!!
Thanks man!!! Cheers!
Wet your paper otherwise it imparts a papery taste. Same goes for when using for coffee
Thanks for that precision.
Senan Byrne ahhhhhhhhh that's what that taste was
But mostly, it hydrates your paper so that your spirit batch doesn't have to, offering you more yield! :)
Wow.
This is dedication man! Making this cocktail!
Once again, beautiful video!
Thanks mate! Please tag us on IG when you make it... We want to see :)
Thanks a lot 4 this presentation. You rule and make cocktails greatest than ever !
Thank you Jonathan!!! Cheers
Looks awesome! I loved the red wine touch on top
Thank you! Cheers!
Hi,it’s me again! Thanks for your video! A clear New York Sour is very awesome!!!
but clarify is not suitable for a cocktail with a lot of fresh juice,like pomegranate juice,right?
Yes it is. Traditionally clarified cocktails were punch so with much more ingredients and fruits
@@TrufflesOnTheRocks I never thought that the filtered liquid would be heavier than red wine!
@@TrufflesOnTheRocks I think my idea can work again！
this drink looks beautiful!
Thank you! Cheers!
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!
I'm really enjoying this channel. Looking forward to more videos bro.
Thanks a lot pal! Cheers!
Nice video work. Excellent tips for this technique.
interiorattack thanks! I hope you will try it
Wow, amazing! Thanks for the video :)
Thank you for watching! Let me know if there are some other techniques you would like me to cover. Cheers!
Thanks for your video
Clarified new York sour pretty awesome
Cheers 🥂
Love new york sours so im gonna have to try this for sure
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!
Thank you!
hey amazingh channel .question can i claryify an alcohol right after its properly fat washed? im confused about the waiting after fat washing
I really like you channel
Cheers! Thanks for the video
Thank you 🙏
Do I just double/triple/x times this to make a bigger batch?
Do you have to do the whole cocktail or can I clarify a spirit by itself?
Is it necessary to heat or boil packet milk for clarification?
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
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.
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
Thanks for your video !
Do you know if there is any lactose left in the final product ?
Cheers !
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
It is possble to do with coconut milk or almond milk ?
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.
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
@@TrufflesOnTheRocks Alright! I'm going to give that a try. Thank you for taking the time to reply.
@@johnekare8376 anytime my friend. I’ll probably make a video on that soon
What about if I'm doing 750ml bottle of bourbon what ratios would I use
One of the best drinks ive made! The difference between this and a normal sour is miles
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?
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?
That’s awesome!!
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
Totally can mate! It’ll work no prob
Thanks! 👍
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
I'm glad you found us ;) Hope you will try it and let me know how it turns out. Cheers!
@@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.
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!
Zack Garcia thanks. Seems I should be good to go.
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
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.
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
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
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.
I have always wondered.. Wich ingredients does the simple syrup have?.
Hi what type of coffee filter that you use .Mr im interested. Ilove it..
Regular filters work just fine. You can also find some reusable filtering bags on Amazon that works super well.
Can I buy the Bottle what you stored a wine its look elegant
Look in the description, it's linked under concrete base glass bottle
Good day SIR may IASK....CAN I USE CHOCOLATE MILK instead of MILK?
Can you please share how to make a simple clarified milk... _without_ the alcohol?
Thanks very much!
Just ensure whatever you create that it has a source of citrus/acid
hii, can i make this same technique with a non alcohol beverage? im gonna try it tomorrow
It’s harder without the booze but it can work
what's the typical ratio milk/cocktail for clarification?
What is the proportion of milk forbthe cocktail clarification? 1:5?
I usually do about 1:4
How long does it take to clarify (the 1 drink portion that was made in the video)?
Between one and two hours
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
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
Can i clarify sauces this way?
wondering if you could do a vegan variant on this one too? is it possible to swap the milk with soy/almond/oat/etc?
TBH I never tried but I heard some have used wheat milk to clarify...
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 :)
Man! Love the stuff you make. I’m wondering what knife are you using cause I couldn’t find it in your video descriptions
I got it from Alambika in Montreal but it is sold out.
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?
Hey man! You will have to multiply the milk as well. Cheers!
What kind of wine did you float on the top?
I love cab or mer’ot
Hi! I love your videos! I have a question.. If i want to clarify Fernet, do i have to use the same technique?
Well to clarify with milk you will need a dose of acidity as well but yes it would be the same process
Awesome technique !
Thanks for the excellent tutorial. Do you know if this will work with UHT milk? Or does it have to be regular pasteurized milk?
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!
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.
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.
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!
If one were to pre batch this, is there any shelf life issues? Or will it sustain its quality with refrigeration? Thanks
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 ;)
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.
It’s the lemon juice. Once you pour that bad boy over ice, it matches it the pictures.
I just subscribed bc I read they use milk to clarify.
Thanks for the sub! Cheers!
How long should you wait after pouring the mixture over the milk, before you start filtering it?
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.
@@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)
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?
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
Does it end up some milky flavour in the clarify Whiskey Sour? Cheers
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.
Would you be able to make a clarified mr.black cocktail like is it possible
You will have to try for me, Mr Black is not available in Canada yet
Would this keep at room temperature for a few weeks? Or does it have to be refrigerated?
It is safe to keep it at room temp but I prefer in the fridge to have it readily chilled. Cheers
I tried that cocktail but there no clear can pls help you out
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.
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
Would it work with an espresso or cappuccino too?
Never tried clarifying anything with coffee but I heard it can be complicated
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?
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
Voilà qui répond à ma question 🙂
Tao made a version of this on Drink masters!
Is it possible to use leftover whey from yogurt or cheesemaking?
You can surely use that in cocktails but adding it to a regular cocktail will not make à clarified one
I may have missed the quantity of red wine in the video...how much do you recommend over the top?
1/2 to 3/4 oz is perfect
Would adding an egg white and shaking just destroy this cocktail?
Justin Chapman it would. The whole point of going through the clarifying process is to change the taste, mouthfeel and look of it. But it also adds more dilution and soften then cocktail so the addition of an egg white would bring too much undesired liquid to a smooth cocktail
@@TrufflesOnTheRocks thanks! I figured it would but wanted to ask before I wasted my time trying it out.
@@TrufflesOnTheRocks made this cocktail over the weekend and it is deadly. Soo... smooth and tasty but sneaks up on you strong.
@@justinchapman5876 It does sneak up on you quite fast HAHA!!! Cheers! I'm super glad you liked it!
Shaking this cocktail seems to make it kind of frothy. It definitely produces a good head without an egg white.
just wondering what the milk does in a New York sour, never heard about it
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 ..
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.
My NY sour was perfectly clear, but it still had a color (almost pinot grigio colored). How did yours not have any color?
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
So why eggnog doesn't curdle , it is not clarified ?
What’s the shelf life on prebatching this?
Months if not years
Bonjour! J’adore votre compte et votre contenu! Ma filtration a donné un résultat tout jaune 🥺 je me demande pourquoi?
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.
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 🤔
@@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!
@@stiansberg7869 maybe the oils from the lemon is what got overpowering. Keep me posted. Cheers
Is a milk punch actually dairy free?
Does it need to be WHOLE Milk or can you use 1% or lowfat milk if that is what you have?
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
@@TrufflesOnTheRocks makes total sense. Thank you.
If you are making 3 drinks can you triple the recipe or does it ruin the curdling process?
Of course you can make it as large of a batch that you want.
@@TrufflesOnTheRocks Thank you! Love the vids!
Where did you get that wine decanter from?
I got it from Studio 50 in Toronto. They make amazing stuff
so, how long exactly are we talking about here? To wait for the clarification process to happen? 3 h? 5h? 8h?
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!
Would half-n-half or coffee-milk work?
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.
Could you run the milk punch through a sodastream?
Why not?
@@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 :)
Can you speed up the clarification process by squeezing out the liquid through a cheese cloth?
Noooo!
is that a casio royale on your wrist?
It is a Casio. Is it a Royale? TBH I have no idea LOL
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"
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.
@@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?
@@urazuke1 correct
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?
Hey mate! Glad you liked it! I used 1:1 simple so I can understand why you found it slightly sweet. Cheers
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.)
What kind of red wine did u use
Is this possible to do with vegan milk?
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!