I had first tried a clarified cocktail at the Mumbai-based Japanese restaurant, Taki Taki, where they served milk-washed versions of five classic cocktails. The New York Sour was served clear with a lime wedge, the Bloody Mary lacked its vibrant red hue but delivered its spice profile, and the Negroni nailed the fruity and sweet notes.
The clear cocktail gave me time to appreciate its garnishing and colour play while being equally in awe of the retained, if not elevated, flavours, and the smoother feel of these stirred cocktails. Call it a trick of the book or well-learnt chemistry class – clarified cocktails are a science marvel that genuinely elevate the drinking experience without the theatricals. But what are they exactly?
What are clarified cocktails?
According to Diageo Bar Academy, clarifying a cocktail is the process of removing impurities and suspended particles from a liquid, making it clear.
The most common texture enhancers known are egg whites and aquafaba, but they alter the fragrance of the drink. Precise amounts of xanthan and guar gum must be used to avoid compromising the drink’s composition. Therefore, clarification becomes the next best technique to add creativity to cocktail making. The clarification process uses various techniques to reduce the viscous texture of the cocktail to achieve a clearer look and smoother taste.
Milk-washing, one of the processes used to clarify cocktails, has been around since the 1700s, but regained popularity in contemporary mixology around the early 2000s. Other well-known methods include agar, filtering, fining, and centrifugation, each impacting the final product differently, based on temperature, time, ingredients, and filtration. However, most mixologists favour milk washing for its accessibility and efficiency.
“Clarification can intensify the flavors of the cocktail by concentrating its components. As water and other diluting agents are removed during the clarification process, the flavors become more pronounced, allowing the drinker to better appreciate the nuances of the ingredients,” explains Kaali Prasad, Assistant Food & Beverage Manager, Le Meridien Gurgaon, Delhi NCR. “Clarification can also enhance the aroma of the cocktail by removing volatile compounds that may contribute undesirable odours. This allows the true fragrance of the ingredients to shine through, enriching the sensory experience,” he added.
The process
Milk washing is a time-consuming process that involves passing the cocktail through milk, letting it rest for a few hours and then straining using a cheesecloth or a coffee filter. The results, however, are worth the wait. “Any kind of cocktail that you feel is overwhelming and you would love to soften it, while retaining the body of the base liquors, [is perfect to undergo clarification]. A must have condition for the success of this technique is that the cocktail must have acidity,” says Huy Ngo–Keane, F&B Manager at The Grand Ho Tram in Vietnam. Adding lemon juice, citric acid, or any other acidic ingredient curdles the milk, and the straining removes the small solid particles to give a clear concoction at the end.
“Fresh, premium ingredients yield superior taste and aesthetic results, enhancing the final product’s complexity and ensuring a refined drinking experience.”
“This process, which utilises milk to clarify cocktails, yields visually striking drinks with unparalleled smoothness and flavour, unlocking a new dimension of enjoyment,” says Taki Taki’s Head Mixologist, Bensan Vayalil Geevarghese . “Moreover, milk washing has the potential to reshape the flavour profile of the cocktail, possibly diminishing or subduing specific notes,” he adds.
Expert mixologists emphasise the importance of mixing the ingredients carefully. Using fresh, high-quality ingredients reduces the likelihood of cloudiness or sedimentation in the final product. For example, using fresh-squeezed citrus juice instead of bottled juice can result in a clearer clarified cocktail due to the absence of added preservatives or stabilisers, suggests Johnson Chetty, Mixologist and General Manager at Sarvaa in Goa. Pushp Chauhan , Associate Director of Food and Beverage at Grand Hyatt, Gurgaon, believes, “Fresh, premium ingredients yield superior taste and aesthetic results, enhancing the final product’s complexity and ensuring a refined drinking experience.”
Another essential tip is adding milk to the liquid, not vice versa. There are various milk-to-cocktail ratios in this method. However, experts recommend that the best ratio be 1:6. It is also advised not to shake the milk-cocktail blend before refrigeration.
The benefits
The primary benefit of milk washing is to soften the harshness of strong cocktails by reducing the tartness of the liquid and enhancing flavours and nuanced aromatics that can elevate the overall drinking experience altogether. As the milk separates into curd and whey, the whey proteins impart a rich, fluffy texture to the drink when shaken. Unlike egg whites, your drink will not have any unpleasant odour. Experimenting with different milk varieties, including whole, skim, or alternative options, will yield different texture and taste profile results, adding another dimension to your cocktail experience.
Filtering out the curdled milk also removes any small granules or particles from the drink, leaving you with a clear concoction ready to be served as is or to be adorned with colours and garnishes. “With clear bases, bartenders can experiment with creative garnishes like edible flowers, herbs, or fruit slices, enhancing the cocktail’s appearance,” says Mr. Chauhan. Clear cocktails also allow experimentation with different ice shapes, from ice spheres to diamonds and cubes or even embossed designs, which can transform the overall presentation. Milk-washing adds extended shelf-life to your cocktails and can be stored in your fridge for weeks!
Most mixologists believe that already famous cocktails are the best way to introduce the concept of clarified cocktails.
The challenges
A common misconception about clarified cocktails is that clear drinks cannot have rich flavours. “To address this, I focus on educating customers and offering them tasting trials at the bar counter. This hands-on approach effectively clarifies their doubts and showcases the craftsmanship behind these remarkable cocktails,” explains Nandan Parab, Director of Food & Beverages at InterContinental Jaipur. Most mixologists believe that already famous cocktails are the best way to introduce the concept of clarified cocktails. Familiarity with the taste profile, texture, and presentation helps guests better appreciate the drink and understand the finesse and creativity.
While milk washing doesn’t have much of a scent, curdled milk can cause a loss of flavour, especially for volatile aromatics. The most pronounced effect is seen on tannins. If you want to preserve that, it is recommended to avoid oak-aged spirits such as wines and bourbons, instead choosing unnamed rum, vodka, or gin, as the base turns out better. However, losing some flavour is okay as milk washing also opens up an entirely new avenue of infusing aromas and flavours into the cocktail. You can add aromatics and infusions like teas, juices or syrups to give it a unique taste. According to Mr. Chetty, you can adjust the cocktail recipe by adding more intense flavour components or increasing the concentration of ingredients before clarifying to retain the desired intensity and depth.
Another concern is that the cocktail is inaccessible to vegan drinkers. However, you can substitute regular milk with soy, almond, or other plant-based alternatives, which would significantly affect the results. Additionally, the proteins in the cocktail start losing their ability to foam after a couple of weeks. Hence, mixologists suggest making smaller batches to achieve the best results when preparing the cocktail.
Most clarification techniques are time-consuming, but all good things come to those who wait. Adding an extra oomph to cocktails with its sophisticated visual appearance and elevated taste profile, clarified cocktails are a surprise at parties. Motivated enough to make them home? Here are a few clarified cocktail recipes to try.
Clarified Long Island Iced Tea
(Taki Taki, Mumbai)
Ingredients:
30 ml each of vodka, white rum, gin, tequila, triple sec, freshly squeezed lemon juice and simple syrup
90 ml regular coke
250 ml whole milk
Club soda
Basil jelly for garnish
Instructions:
- Combine vodka, white rum, gin, tequila, triple sec, freshly squeezed lemon juice, simple syrup, and coke in a mixing glass. Stir until thoroughly mixed.
- Pour the cocktail mixture into a pitcher or jar. Slowly add 1 cup of whole milk and stir gently. Let the mixture sit undisturbed for about 10 minutes.
- After 10 minutes, curds will form in the mixture. Strain the mixture through a coffee filter paper or muslin cloth, allowing the liquid to pass through slowly to capture as much of the curds and solids as possible
- If necessary, strain the liquid a second time through a fresh coffee filter paper or cheesecloth to remove any remaining solids and impurities, ensuring a clearer and smoother final product.
- Once strained, transfer the clarified cocktail mixture to a clean container or pitcher and refrigerate until chilled.
- Pour 90 ml of the clarified Long Island Iced Tea into chilled cocktail glasses. Top up with a splash of club soda for the fizz effect. Garnish with basil jelly for added flair and flavour.
Clarified Pina Colada
(The Grand Ho Tram, Vietnam)
Mix aged rum, coconut water, syrup (nuts or spices), pineapple juice and lime.
Slightly pour everything into a jug of whole cream milk. Then gently stir. Rest the jug for 20 minutes. After that, you can see the mix split into a clear liquid and a lot of curds.
Strain the mix through coffee filter paper and a fine sieve. Do this twice. In the end, you will have a very clear cocktail.
Shrikhand Punch
(Sarvaa, Goa)
Ingredients:
Saffron infused vodka
Pistachio and roasted almond Orgeat
Hung curd
Instructions:
- Lightly roast the almonds and soak them overnight along with pistachios.
- Infuse the vodka with saffron overnight as well.
- Remove the skin of the almonds and blend it with the pistachio to make the Almond and Pistachio Orgeat.
- Strain the Mixture.
- Add hung curd to the mixture, then add the saffron vodka and filter it with a V-60 Coffee filter.
- Serve in the glass of your choice.
