Clarified Whiskey Sour (Coconut)
So today we're going to be using coconut cream as opposed to coconut milk. Coconut cream is thicker and it's going to clarify a lot better; you won't have to wait as long and you won't have to filter it as much. If your coconut cream is super chunky like mine was, that means that it's gotten cold and the fat has solidified, so you can heat it up a little bit to even it out. The thing that you should know about coconut clarification is that it doesn't give the most see-through clarification; usually it's still a little opaque, but it is much more clear than it would be normally.
Clarified Whiskey Sour (Coconut)
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Clarified Whiskey Sour (Coconut) cocktail recipe
Ingredients
Directions
- Add all ingredients to a mixing glass and give it a few stirs to fully incorporate.
- In a separate mixing glass add milk.
- Make sure it is at least 1/4 the total volume of your cocktail batch.
- Slowly pour the cocktail into the milk nd allow to sit for at least 30 minutes if not longer.
- Once you notice that the milk has been curdled by the citrus and you see a nice break in the milk.
- Slowly pour into a coffee filter.
- If the first pass through the coffee filter is a little cloudy, filter again and the result should be pretty clear.
- Pour 2-3oz into a glass over a big ice cube and stir to chill and dilute.
- Express an orange or lemon twist over the cocktail.
- Enjoy!
