INGREDIENTS:

800g water
12g (1.5%) citric acid
12g (1.5%) lactic acid
24g (3%) malic acid
24g (3%) sugar

PROCEDURE:

Weigh and combine all ingredients, stirring to incorporate. Label, date, and reserve. Will keep refrigerated for 14 days.

Citric, Lactic, Malic, 6%. Okay, so it’s really more like 5.6% when you look at the recipe, but that’s okay. CLM 6% is our workhorse alternative acid blend, and once you have the components it’s infinitely quicker and more cost effective than juicing a similar volume of citrus. Sustainable, versatile, and crystal clear, use it anywhere you would use lemon or lime juice in the same proportions.

In fact, you don’t just have to use water in this build. Why not try a floral tea, or use CLM 6% as a pH adjusting agent for fresh juiced fruit?

Keep in mind, however, that CLM 6% is an alternative acid and not a complete “one for one” replacement of citrus’ many properties. You will not, for example, get the frothing on a classic daiquiri or sour, though a slight adjustment to the base recipe will mimic such (see below). It should also go without saying that this acid blend has no aroma, which can be supplemented with an aromatized spray. That being said, classics such as the daiquiri, gimlet, or even an aviation look downright stunning as crystal clear cocktails.

CLM 6% FROTHING VARIANT

800g water
12g (1.5%) citric acid
12g (1.5%) lactic acid
24g (3%) malic acid
24g (3%) sugar
2g (.25%) Versawhip

PROCEDURE:

Weigh and combine all ingredients, stirring to incorporate. Color will change to a pale yellow due to the presence of Versawhip, this is normal. Label, date, and reserve. Will keep refrigerated for 14 days.