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.

Bartenders continually look for tools and techniques that improve texture, speed, and repeatability. One comparison that comes up frequently is the immersion blender (stick blender) versus the traditional dry shake.