Clarified Paloma

by James Stevenson

After visiting Europe and enjoying so many Clarified Milk Punches I was so intimidated to try it out at home, however, after speaking with some of the bartenders and they told me how easy it was and I thought I would give it a go. I think it’s like the first time I double shook a sour cocktail with egg white, it was scary until I did it and all of a sudden it was just part of my everyday routine. The clarification process isn’t hard it’s just understanding some basic science and working with what you have. The simplest explanation is that the curdling reaction from the mixture of citrus and milk strips the natural colors from most spirits and juices. Once the cocktail is curdled you can strain it through some cheesecloth and the remaining liquid is delicious.

Straight after my first successful attempt, I went on a bit of a run and now have quite a few clarified cocktails sitting around waiting for me to use them. My first stop was this Paloma cocktail, a wonderful Mexican classic with tequila, grapefruit soda, and lime. To make it work as a clarified cocktail I left out the grapefruit soda and replaced it with fresh grapefruit juice, though this left the cocktail quite sour so I added in the simple syrup and it turned out great.

Recipe:

Method:

  1. Combine all ingredients in a clear container
  2. Add milk and let sit
  3. Strain mixture through cheesecloth to remove unwanted particles
  4. Add remaining liquid into a cocktail shaker with ice
  5. Shake to chill and combine ingredients
  6. Rim glass with Tajín
  7. Strain into glass over an ice cube
  8. Garnish & Enjoy!

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