Cocktail clarification involves mixing all ingredients — spirits, citrus, fruits, bitters, sugars, etc. — with milk, resulting in a transformed drink by removing suspended particles. 

This method produces crystal-clear cocktails with unexpectedly smooth, silky, creamy textures.

While bovine milk is traditionally used for clarification due to its unique curdling properties, plant-based milks don't curdle the same way. To address this, we freeze the cocktail, allowing plant-based milk to curdle effectively.

4 Servings

CLARIFICATION

200g Koatji Milk

70g Lemon juice 

100g Gin

Lemon Zest (one lemon)

PROCESS
1. Mix Gin, Lemon Juice, Koatji Milk and Lemon Zest

2. Let it infuse for an hour and then freeze in a container for minimum 8 Hours

3. Take it out of the freezer, defrost and strain it through a double layered kitchen towel

STRAWBERRY/RHUBARB SYRUP

200 g Rhubarb (cut into smaller pieces) 

300 g Strawberry, Frozen

10 g Hibiscus (dried)

150 g Sugar, Cane

150 g Water

PROCESS
1. Add Rhubarb, Strawberries, Sugar, Water and Hibiscus into a pot 

2. Give it a quick boil until the sugar is dissolved and let it infuse for minimum 30 minutes 

3. Strain through a fine strainer and cool down

FINAL DRINK

6 cl Rhubarb/Strawberry syrup (tjek mængde) 

6 cl Koatji Clarification

4 cl Club Soda 

Fresh Mint 

PROCESS

1. Add Syrup, Clarification and Mint into a shaker with a bit of ice and shake well

2. Poor over ice into a highball cocktail glass and top the with club soda 

3. Garnish with fresh Mint and Serve