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Guys, guys, guys—what are you doing drinking that clumpy, pulpy juice? Okay, maybe you like it that way. That’s cool. But imagine you’re mixing juice into a fancy beverage to serve at a brunch or baby shower or island-themed barbecue bash. (What? You’ve never hosted an island-themed barbecue bash? Quick, call all your friends. We need to remedy this immediately.) You’d want that beverage to be as beautiful as possible, right? And have an amazing mouthfeel to boot? Well, with this simple trick, you can achieve both. All you need is some juice, of course, and a few squirts of the enzyme pectinase—which you can buy <a href="http://www.modernistpantry.com/pectinex-ultra-spl.html">online</a> for less than the cost of a lunch and then use for <a href="tips-tricks-transform-fresh-citrus-into-sweet-little-gems">all sorts of cool stuff</a>. From there, it’s just a matter of introducing the two and letting that pectinase work its magic. Make gorgeous mimosas, greyhounds, margaritas—whatever your favorite juicy cocktail (or mocktail!) is, it’s going to be much mo betta when you use crystal-clear juice. Ready? Let’s do this. WHAT YOU’LL NEED:
Fruit juice, any fruit juice
Pectinase