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I have barely started looking into it, but wondered if anyone has had success clarifying vegetable and fruit juices using enzyme. You can use it in cider and winemaking but it's meant for separating pectin only. I know that people will use a fine chinois and cheesecloth or a coffee filter but that could take hours to a day for a yield of 1/2 L. I have a friend who is in the wine bottling business and uses many products to stabilize wine so if she comes up with anything of note I'll post an update on what I find.

submitted by /u/littlewolfpec
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I’m not well-versed in the cocktail world but I had one I rather enjoyed. Maybe someone who is more familiar with mixology can help me recreate it.

The recipe (sans quantities) included Bourbon, sherry (although I saw their wine menu and didn’t see a real sherry, just a sherry-like) kahlua (Also does anybody have some recommendations for better coffee liqueurs that could be swapped here), lime and red pepper flakes (didn’t even taste this element so I imagine it was very subtle)

Can someone help me approach this/take a stab at how they think someone would mix these ingredients. For the most part I’m a fino sherry guy so making a drink is just opening a bottle in my world.

Thanks in advance for the help!

submitted by /u/SecondhandZone
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I’m trying to make a cocktail that has two immiscible layers. Similar to how oil and water will always separate, I want to create a drink that allows the person drinking to switch between drinking just the top layer, or mixing it and drinking both layers. The top layer is alcoholic and the bottom layer I want to be flavorful. I’m wondering if anyone knows any consumable non polar liquids that are greatly denser than alcohol? My goal is to be able to dye the bottom layer so it will look cool, especially when the drink is mixed. (Oil and water is not the most visually appealing when mixed) Please let me know if anyone has anything in mind.

submitted by /u/TCCIII
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I Built a home bar not to long ago and named it, The Winter Geese Bar, because of a painting my grandfather did that is hanging above the liquor shelf. I want to make a signature drink that starts Grey Goose Vodka and ends with some dark flavoring that mixes with the so far clear cocktail. We are thinking blackberry drink syrup but are open to other ideas. Any thoughts are greatly appreciated.

submitted by /u/SlummyRoom
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Hey all!

Im new here, and was wondering if anyone had any simple drink recipes for someone starting out with a Simple "5(ish) Bottle Bar". Below is what I have: (not including Juices and stuff, that I can get no problem)

  • Espolon Tequilla Blanco
  • Tito's Vodka
  • Boodles Gin
  • Ancient Age Kentucky Straight Bourbon
  • Sweet/Extra Dry Vermouth
  • Aromatic Bitters

I of course have a basic Cocktail Mixer and a Blender.

So if you have any recipes, or good resources for me to get started with these Ingredients, Id love to see them! Thanks!

submitted by /u/GuyGalaxy
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Bought a bottle last week and am trying to figure out what to do with the stuff. Wasn't thrilled with it in the drinks I tried. Are there any must try cocktails that use it?

submitted by /u/eddiedubbs
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Reddit - Mixology by /u/loveisdead9582 - 1w ago

Our distributors sent us a bunch of white vermouth by mistake. I’m looking for recipes that we could use to help get rid of some of it. Suggestions?

submitted by /u/loveisdead9582
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Hey everyone! Hope this is the right place for this question.

I'm moving in with a friend of mine in a couple of months, and he's a bartender. He's been talking lately about finding a bag to carry around his bartending equipment (tools, bitters, ingredients, etc) when he's traveling, and I'd like to get him one for a housewarming gift. I don't know much about it myself, and I was hoping someone here could point me in the right direction? Googling has shown me a lot of bags and rolls which are good for equipment, but ideally I'd like to get something that can carry some ingredients too.

Any ideas? Thanks in advance for your help!

submitted by /u/nstan
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