Post #620061 by mamelukkikala on Fri, Jan 6, 2012 7:43 PM

On 2012-01-06 18:50, kid_dynamo wrote:
May I ask how you prepare your pearl diver's punch (to prevent butter separation)? I myself use the Kaiser Penguin method, but I hear there are others methods out there....

I just put the butter and honey in a teacup and place the teacup in a pot and fill the pot with some water. (so the water covers to about to the middle of the teacup) Then I just heat up the stove and wait till the butter has melted completely, take off from the stove, and let cool to room temperature. (maybe a little bit above room temperature) I also mix it now and then while it's cooling, but I'm not sure if that matters. And at this point, of course add the rest of the ingredients. Then right before using it, swizzle it really well so it get's really smooth. Pour it in the shaker after everything else and dry shake, aka shake without ice. Then just add a load of crushed ice, shake it, and pour it in the glass. I do it like this and I never get any of those solids.

[ Edited by: mamelukkikala 2012-01-06 19:58 ]