When I took chemistry in high school, I asked my teacher: When will I use this? I don’t remember their answer, but I bet they didn’t expect me to use it for cocktails.
Making this clarified daiquiri proves chemistry can be fun.
In November 2019, Riley and I went to Dallas, Texas, to visit a friend and go to a concert. There aren’t many bands I’d travel 900 miles (one way) to see, but Cave In is one of them.
We wanted to have cocktails before the show because that’s what you do when you’re in your (late) 30’s, but you’re still metal.
So, I Googled the best cocktail bar in the area. Hide was number one on the list, was voted best cocktail bar in Dallas 2019, and it was close to the concert venue.
We got to Hide, and each ordered something different to share with the group. Ah, the good ol’ days…
All of the drinks were top-notch. But, something stood out on the menu. They were using ph-balanced and clarified ingredients.
We will go over ph-balanced cocktails in a future episode.
I asked the bartender what clarified meant. He explained the short version of removing the color and other impurities of a cocktail or ingredient to help the carbonation process. Fewer impurities mean less resistance to the bubbles.
He told me he got his information from the book LIQUID INTELLIGENCE BY DAVE ARNOLD, which I happened to have at home.
So, I’ve been experimenting with clarifying cocktails since we got back from Dallas.
When COCKTAIL TIME WITH KEVIN KOS recently released their clarified lemon juice video, I got inspired again and decided to make myself a clarified daiquiri.
Loves metal/hardcore metal. Enjoys the finer things in life….