Did you ever wonder how to clarify lemon juice to make clarified cocktails? I made clarified Penicillin and Aviation cocktails with lemon juice that I clarified with agar (or agar-agar). These were made as a pair of cocktails perfect for Valentine's Day, but you can use these recipes any day of the year! Milk clarification is great, but it will change the texture of the cocktail so give this method a try. Find the recipes below.
• 45 ml (1.5 oz) Monkey 47 gin
• 22,5 ml (0.75 oz) Maraschino liqueur
• 22,5 ml (0.75 oz) clarified lemon juice
• 2 bar spoons violet liqueur
Throw or stir the cocktail, then serve it in a chilled glass and garnish with a pansy flower.
• 45 ml (1.5 oz) Chivas Extra Regal 13
• 15 ml (0.5 oz) D.O.M. Benedictine
• 15 ml (0.5 oz) clarified lemon juice
• 1 barspoon simple syrup
• 1 barspoon Peated Malt Whisky (float)
Add all ingredients except the peated whiskey and throw or stir the cocktail, then serve it in a chilled rocks glass with beetroot paint inside the glass and a single large ice cube. Float a barspoon of peated malt whisky on top.
Clarified Lemon Juice
• 300 ml (10 oz) Freshly squeezed lemon juice
• 0,6 g Agar-Agar
Add Agar Agar to ¼ of the lemon juice (75 ml or 2,5 oz) in a small saucepan and bring to a slow simmer, whisking constantly. Once the Agar dissolves completely, turn down the heat and slowly whisk in the rest of the lemon juice. Place the saucepan in a freezer or ice bath for 1-2 hours to form a soft gel. Then strain it through a filter and a cheesecloth. Bottle the clarified lemon juice and keep it in the fridge. Use within two days for the best results.
• 100 ml (3.33 oz) Beetroot juice
• 1,8 g pectin
Heat up the beetroot juice until it starts to simmer then pour it into a blender and add pectin. Blend for 30 seconds, strain through a cheesecloth, and place it in the fridge in a small sealed jar for at least 2 hours. Shake up before applying the brush to the inside of the frozen glass.