Did you know you can use some fruits Pectine as a microfilter and therefore clarify thick and chemical stable liquids?!? Let me explain...👇 Here is a black russian cocktail called "Caffe espresso". The ingredients are a mix of: Coffee ☕ Brown miso 🌿 White chocolate 🍫 Cocoa dough 🍪 Banana 🍌 Vodka 🍸 Fernet branca menta 🔥 Super lush and rich almost creamy drink but unfortunately those ingredients are rich in stabilizing chemicals and are pastorized as well made stable for packaging and shipping and long shelf life. If you make sure to properly cook together the ingredients you'll get a very thick and rich liquid that is almost impossible to clarify without expensive centrifuge. But don't worry we have a plan 😉 Some Pectine texture in specific fruit is more slimy and rich (think mango banana and guava and peach) and compared to other fruit is more rich in fibers. And that's the trick, if you break down at this stage the Pectine with some enzimes (pectinease) the fibers and the dense Pectine will retain most of the component from the other ingredients. In this example we used banana pulp as it doesn't taste like much but still does the job. Cooking all together until stable and then breaking the pectine, almost all the sediments are stuck together making it very easy to filter properly with a super bag or coffee filter and obtain a clear golden liquid. Super cool can't wait to do more experiments 🔥🔥🔥 📸@justindesouza.photo #bestrestaurants #bestbars #bestcocktails #cocktailsofinstagram #claridges #coffeecocktail #drinksofinstagram #bestbartenders #coffeedrinka #50bestbars #londoncocktail #newdrink #newcocktail #mixologist #mixologia #drinks #cocktails #cocktailrecipes #cocktailhour #craftcocktails #mixologyart #homebar #homebar #liqpic #drinkstagram #drinkup #cocktailoftheweek #cocktailoftheday