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20 best Blood red orange cocktails Image

20 best Blood red orange cocktails

You may have thought that winter months in the northern hemisphere were confined to the likes of cauliflowers, leeks and brussels sprouts, but it's also...
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Mike Gibb’s Avatar Mike Gibb
19th February at 21:55
Question for the DD community: when preparing citrus juice for a cocktail, do you fine strain it before adding it to the shaker/ stirring glass to remove pulp? I use a reamer rather than a press, and I usually do fine strain, but this year's blood oranges are filling the conical strainer with a very fine pulp resembling a puree even after one orange.
To include, or not to include. That is my question.
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Simon Difford’s Avatar Simon Difford
20th February at 06:31
Yes, I use a fine strainer under a pillar press when juicing all citrus fruit. Ensures you measure juice when following a recipe, not a percentage of pulp.
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Frederic D.’s Avatar Frederic D.
19th February at 22:50
I personally double strain after shaking, but in the case you're describing with unusual amounts of pulp, I might fine strain first instead.
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