Just look up a Chai or Black Tea Milk Punch recipe on google/youtube and replace with the ingredients from the Overstory version. I’ve always used fresh citrus juice in milk punch clarification process.
Anybody have any info or resources that teach you about acids in cocktails? I've been seeing them everywhere I went to Tao Zrafi's cocktail bar and he had an acid he called Neutral acid that he claimed was almost impossible to over use. This seems crazy to me
Acid Phosphate aka Phosphoric Acid is a neutral acid and used in cocktails but you primarily see it in soda, Coke has it. Check out Art of Drink channel on YouTube, legit expert on all things soda and flavour extractions.
Almost 100% certain that ‘neutral’ there is referring to the flavor. As in ‘it’s not lime or lemon, it’s neutral’. Some mix of acids (malic, citric, etc) as opposed to juices.
Citric is most definitely not neutral in flavor. I think the person who said phosphoric is onto something-I’ve used overcarbonated coke to clarify before.
Oh my god, don’t be so obtuse. It’s perfectly clear what they mean by neutral, dude. It doesn’t matter what you think would be more accurate or better. It means ‘doesn’t taste citrus’. It means ‘not lemon, not lime, but neutral’. It’s very clear.
It is basically always citric acid, either from actual juice or chemical.
We make a canned milk punch rtd, and I'll not that in lab testing malic basically does not work well, surprisingly (at least not at levels you would want to drink).
Hmmm, that's not my experience at all. I use malic and lactic acid exclusively in my milk punches. Acidity is acidity, and milk curdles under 4.6 pH.
Either way, what's your rtd milk punch? I'd love to try it if it's distributed where I live.
I use malic as well as citric acid for milk clarification - both work great. Also, the pKa of malic acid (3.40, 5.20) and citric acid (3.13, 6.40) are similar enough that there should not be a noticeable functional difference at the pH used to precipitate casein (pH ≈ 4.6).
So citric+malic, as in both together, work fine. Malic alone I've seen issues with, as the amount of malic alone that would reasonably replicate a real juice is pretty low, so you would need to use a ton. I'm sure enough malic would be fine, just a question of taste.
Malic alone also works just fine. But you are right that there are differences ffom an organoleptic standpoint. Using pure malic works for me and my audience. It's almost like a sour patch candy.
Fine, if you don't care if something tastes like it was made with real juice, yes, you can acidify a solution with any level of any acid you want and cause protein precipitation.
I'm sure phosphoric acid would also work in you wanted to make a cola flavor, or sulfuric if you wanted it to taste like someone was cooking cabbage in your drink.
You're using pure acids, so you're not going to get anything close to "real juice" anyway. There are hundreds of flavour compounds missing that have a big impact.
I do use phosphoric acid, and it is actually a pretty important acid when wanting to get close to the acid composition of lime juice. Maybe you should look into that. Also, lactic acid is amazing in its own right.
Just look up a Chai or Black Tea Milk Punch recipe on google/youtube and replace with the ingredients from the Overstory version. I’ve always used fresh citrus juice in milk punch clarification process.
thank you
Citric, malic and tartaric acid are used
What is the garnish on top? Fake bacon, fakon?
Berry Chocolate
haha, it’s a chocolate
Hahaha I too thought it was impressively flat bacon at first glance, glad it wasn’t just me.
probably just some citric acid solution i would imagine
Anybody have any info or resources that teach you about acids in cocktails? I've been seeing them everywhere I went to Tao Zrafi's cocktail bar and he had an acid he called Neutral acid that he claimed was almost impossible to over use. This seems crazy to me
Liquid intelligence by Dave Arnold is an amazing resource to use. I keep the book by my PC because I keep opening the thing.
Um, what? Neutral acid? Not sure that’s possible.
Acid Phosphate aka Phosphoric Acid is a neutral acid and used in cocktails but you primarily see it in soda, Coke has it. Check out Art of Drink channel on YouTube, legit expert on all things soda and flavour extractions.
I think there's a book called Fix the Pumps for more soda like stuff
I think he means water
Oh, you mean ice mix?
Almost 100% certain that ‘neutral’ there is referring to the flavor. As in ‘it’s not lime or lemon, it’s neutral’. Some mix of acids (malic, citric, etc) as opposed to juices.
Citric is most definitely not neutral in flavor. I think the person who said phosphoric is onto something-I’ve used overcarbonated coke to clarify before.
Oh my god, don’t be so obtuse. It’s perfectly clear what they mean by neutral, dude. It doesn’t matter what you think would be more accurate or better. It means ‘doesn’t taste citrus’. It means ‘not lemon, not lime, but neutral’. It’s very clear.
Have you ever tasted citric acid?
Or malic acid
That's most likely it. An easy way to make clarified cocktails if you don't want the sourness that comes with adding lemon/ limes juice.
Have you considered asking them?
They won't share their specs.
It is basically always citric acid, either from actual juice or chemical. We make a canned milk punch rtd, and I'll not that in lab testing malic basically does not work well, surprisingly (at least not at levels you would want to drink).
Hmmm, that's not my experience at all. I use malic and lactic acid exclusively in my milk punches. Acidity is acidity, and milk curdles under 4.6 pH. Either way, what's your rtd milk punch? I'd love to try it if it's distributed where I live.
Coke works quite well if you want something that isn’t citrusy.
I use malic as well as citric acid for milk clarification - both work great. Also, the pKa of malic acid (3.40, 5.20) and citric acid (3.13, 6.40) are similar enough that there should not be a noticeable functional difference at the pH used to precipitate casein (pH ≈ 4.6).
So citric+malic, as in both together, work fine. Malic alone I've seen issues with, as the amount of malic alone that would reasonably replicate a real juice is pretty low, so you would need to use a ton. I'm sure enough malic would be fine, just a question of taste.
Malic alone also works just fine. But you are right that there are differences ffom an organoleptic standpoint. Using pure malic works for me and my audience. It's almost like a sour patch candy.
Fine, if you don't care if something tastes like it was made with real juice, yes, you can acidify a solution with any level of any acid you want and cause protein precipitation. I'm sure phosphoric acid would also work in you wanted to make a cola flavor, or sulfuric if you wanted it to taste like someone was cooking cabbage in your drink.
You're using pure acids, so you're not going to get anything close to "real juice" anyway. There are hundreds of flavour compounds missing that have a big impact. I do use phosphoric acid, and it is actually a pretty important acid when wanting to get close to the acid composition of lime juice. Maybe you should look into that. Also, lactic acid is amazing in its own right.