Milk clarification is a process that can make drinks much clearer and less harsh by removing proteins, tannins, and other polyphenols from the alcohol. This technique reduces the bite of the alcohol, subtly changes the flavor by filtering out these compounds, and adds a slight texture to the drink. It can also be used to make drinks clear for a visually appealing effect.

Ingredients

  • 8oz (240ml) liquor
  • 4g citric acid
  • 2oz (60ml) whole milk

Steps

  1. Combine the liquor and citric acid in a mixing glass.
  2. Stir the mixture without ice.
  3. Pour the milk into a separate container.
  4. Gradually add the mixture to the milk to promote curdling.
  5. Let the milk curdle for a while.
  6. Strain the curdled mixture through a cheesecloth or coffee filter.
  7. During the first few minutes of filtration, recirculate the initial drips back into the mixture.
  8. Continue filtering until the liquid is clear, which may take considerable time.

Notes

  • Opt for a higher-proof liquor to offset the mildness introduced by the clarification.
  • Using room-temperature milk during initial curdle is my preference, but opinions vary.
  • Make sure you refrigerate mixture during this process.
  • The duration for the curdling step is subject to debate; some recommend no wait time, others suggest an hour, and some even advise leaving it overnight. I let mine sit overnight.
  • Moisten the coffee filter before filtering for best results.
  • I found myself filtering the mixture several times throughout the day.
  • Preserve the curds with each filtration—they’re essential to the clarification.
  • If you’re dedicated to achieving the drink’s aesthetic, use clear ice.
  • The process is a long process but worthwhile for the content; consider making a larger batch.
  • While this recipe opts for a mixture of citric acid, you can get the acidity without buying the acid straight. For the New York Sour, I use 2 oz (60 ml) Rye, 0.75 oz (22.5 ml) fresh lemon juice, and 0.75 oz (22.5 ml) simple syrup for the mixture.