Most often referring to butter, meat, and vegetable stock, this process removes impurities from liquids by skimming the surface of the liquid while under heat.  In the case of butter, this removes the lactose component and keeps just butterfat.  With stocks, chefs often pass the liquid through a cloth or fine strainer to complete the process.

    The process is increasingly finding use by bartenders to remove solid components listed in recipes that often results in cocktails with more pronounced flavor profiles or to achieve more precise balance within a drink.  Clarification is also used for mixed drinks created in batches as the process delivers a longer-lasting cocktail.



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