Ocean Haze
This clarified cocktail can be made in batches ahead of time to wow a crowd without being stuck behind the bar all evening
- 250ml Dà Mhìle Seaweed gin
- 250ml Campari or similar
- 250ml Red vermouth
- 7.5g Fresh grated orange zest
- 15g Honey
- 2g Sea salt flakes
- 200ml Brewed chai tea
- 110g Dark brown sugar
- 11g Citric acid powder
- 600ml Full fat milk
- Large pot
- Large non-reactive container
- Fine strainer
- Muslin cloth
- Sterilised bottle
- Mix all ingredients except the full fat milk together in a large container
- Bring the milk to the boil in a large pot and take off heat
- Immediately but slowly add the alcohol mix to the hot milk. Minimising disturbance to the mix in this step will help produce larger curds which are easier to filter
- Leave to coagulate for a minimum of one hour but preferably refrigerated overnight
- Clarify the mixture by pouring through a fine mesh strainer, paying close attention for when the strained liquid turns from cloudy to clear
- Continue to strain the clear liquid into new container for bottling, the remaining cloudy liquid can be re-strained till clear and added to the container
- Bottle, label, and leave the cocktail refrigerated. The batch makes 1.25L and keeps for 1 week when stored in the fridge. Taste regularly.
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