Clarification

配料

Here’s a quick rundown of different clarification techniques ; a kind of intro to this essential process in modern mixology. We’ve all heard of different methods, so here’s a summary of each (non exhaustive list) :

Filter clarification: Using filters to remove solids and clarify the liquid.

Gel clarification: Adding a gel (like agar) to trap impurities for clarity.

Enzyme clarification: Enzymes break down particles for a smoother, clearer liquid.

Centrifuge (Speed) clarification: Using centrifugal force to rapidly separate solids from liquids.

You don’t always want to clarify – it depends on the drink you want (S/O piña colada 🍍). But it makes sense to clarify for the following reasons:

For texture – if you want your drink to feel smooth and crystal-clear.

For preservation – less solid matter means the liquid is less prone to spoilage.

For carbonation – the clearer the liquid, the more effectively CO2 integrates.

For aesthetics – let’s face it, a clear, shiny liquid looks cool in a glass.

For which technique would you like a more in-depth guide-to ? Vote if u want 🗳️