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A two-stage bar prep combining coconut-infused gin with almond milk clarification for a smoother, cleaner cocktail base. Includes exact ratios, filtration steps, yield control and troubleshooting.
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.
