I recently ruined a whole batch of awesome mixers. I’ve since figured out ways to make things keep longer – more on that later. For now, I wanted to share these pictures for fun and as a warning to not do what I did!
So, in my quest to make perfectly clear ice cubes, I set the thermostat on my cocktail fridge (what, doesn’t everyone keep one of those?) to its warmest setting.
Unfortunately, this put all of my syrups and mixers right into the danger zone.
The temperature danger zone is easy to remember – it’s 40F to 140F. Food kept in that temperature range will spoil rapidly because bacteria grows best at those temperatures.
In addition to mold and bacteria growth, I also noticed that some of the orgeat’s I had made had separated over time. This isn’t quite the same thing as curdling, but it’s similar, so let’s call it that.
Both separation and mold growth hit my coconut syrup as well. Anything with a high fat content can separate, even refrigerated.