How to do Milk Washed in Cocktail making The clarification of spirits is carried out using this technique: Milk Washing = Using milk to take the edge off the spirits that were produced in the time of Benjamin Franklin.
WHAT DOES IT INVOLVE?
▫️Manipulating casein, a component in milk. By doing this the astringent and bitter parts of the liquid that we are going to wash are united.
▫️The acid of the lime curdles the milk, the casein is captured and then we can separate it through filtering.
▫️This filtering eliminates part of the colour, it enhances flavours and textures.
▫️This technique can also be Batched (the technique that we told you about in another of our training videos, you can watch it here)
▫️Serve the cocktail on the milk so that it curdles (and not the other way round).
▫️There are people who leave it to rest for hours or even a day. We strain it instantly.
▫️Take another glass and put a paper filter in it.
▫️Slowly pour the liquid into the glass with the paper filter so that the end product goes in drop by drop.
▫️In this case we waited for around two hours for everything to filter.
If you are going to use this technique in a bar for your cocktails, bear in mind that you need time to prepare it.
TO SERVE:
▫️Add an ice stone to a cocktail glass and serve.
Remember that we have a video where we explain the technique of Fat Washing here.
❤️We hope that you like it and if you try it, we would be delighted to see your photos of the process through the Instagram and Facebook networks. So don´t forget to tag us so we can do it: @sanzcocktails.
❓ If any query arises, leave your comments below the video so we can help you.
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