Clearance, Clarence Recipe

Prepare infusion

In a large heatproof container (at least 3 quart capacity), combine the bourbon, granulated sugar, vanilla bean (split and scraped) or the equivalent vanilla extract, orange peel (if using), and kosher salt. Stir to dissolve the sugar as much as possible. Cover and let sit at room temperature for 30 minutes to allow flavors to marry.

Heat milk and acid

While the bourbon infusion rests, pour the whole milk into a saucepan and gently heat over medium-low until it reaches 175–185°F (steam rising, small bubbles forming at the edge) — do not boil. Remove from heat and let stand 2 minutes. Add the fresh lemon juice to the heated milk and stir once; you will see immediate curdling as the milk separates into curds and whey. Let the curdled milk sit 5 minutes to fully separate.

Combine and clarify

After the bourbon infusion has rested, pour the bourbon mixture into the curdled milk slowly, stirring gently to combine. Once combined, cover and let the mixture sit at room temperature for 30–45 minutes. During this time the curds will continue binding impurities and the liquid will begin to clear and take on the bourbon’s flavor and color.

Strain and filter

Set up a fine-mesh sieve lined with a double layer of cheesecloth (or a coffee filter) over a large container. Pour the mixture through the cloth-lined sieve, allowing the liquid (whey + bourbon) to pass through, leaving curds behind. Let it drain undisturbed until most liquid has passed through (15–30 minutes). For a clearer result, pass the strained liquid through a fresh coffee filter or several layers of paper towel placed in a fine sieve or use a cone coffee brewer. This secondary filtration can take 30–90 minutes and may require changing filters as they clog.

Age and chill

Once filtered, transfer the clarified bourbon to clean bottles or jars, cap, and refrigerate for at least 4 hours or overnight to fully settle and chill. The clarified bourbon will be translucent and smoother in mouthfeel compared with the original spirit.

When ready to serve, fill a rocks glass with ice. Pour 2 ounces (60 ml) clarified bourbon over ice. If desired, express a lemon twist over the drink and drop it in as garnish. Alternatively, serve neat in a chilled coupe to appreciate the clarified texture and vanilla-lemon aromatics.

Store any remaining clarified bourbon refrigerated up to 2 weeks. Before using leftover clarified bourbon, give the bottle a gentle inversion to homogenize flavors if it has slightly separated.