bar science | The Double Strainer

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A professional bar counter displaying the juice clarification process. On the left, a carafe of cloudy orange juice sits next to a citrus reamer. Center stage features a bag of Pectin (E440) powder and a bottle of Pectinex enzyme. On the right, a carafe contains the final clarified, transparent liquid next to a coffee filter setup, illustrating the before-and-after results of enzymatic clarification

A professional bar counter displaying the juice clarification process. On the left, a carafe of cloudy orange juice sits next to a citrus reamer. Center stage features a bag of Pectin (E440) powder and a bottle of Pectinex enzyme. On the right, a carafe contains the final clarified, transparent liquid next to a coffee filter setup, illustrating the before-and-after results of enzymatic clarification

Pectin vs. Pectinex: The Bartender’s Guide to Haze, Texture, and Crystal-clear Juices

If you work with fresh juices, purées, fruit cordials, or shrubs, you’re working with pectin—whether you intend to or not. Pectin is one of the main reasons juices stay cloudy, feel thick, clog filters, and separate quickly.

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