The process of clarifying drinks may sound like a new trend or like another innovation from modern mixologists to make cocktail making yet more complicated but it’s not. Some writing track clarified punch recipes from as far as the early 18th century. Even Benjamin Franklin had a recipe of his own. While some say that clarifying a punch with milk was to make it easier to digest, we can say for sure that such process changes massively the flavours of said punch. The acidity from the citrus and strength of alcohol become smoother while the mouthfeel gets pleasantly silky.
