cross-posted from: https://discuss.tchncs.de/post/62925433
Source: https://mastodon.social/@VeroniqueB99/116817106180805754
this post was submitted on 26 Jun 2026
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Cocktails, the libationary art!
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Waaaaay too sweet. Would be cool do do some kind of gelatin sheet instead. Flavor it, sure, just not a slab of sugar.
It got me started pondering on a better recipe at least. But I definitely need to know if the fruit rollup actually disintegrates.
I'd bet it does, but I'd also bet it doesn't look anything like the first image when it's done. It's not going to dissolve into neat particulate like that. It's just going to turn to mush and then get kinda slurry-ish when you twirl the glass.
Take all of this with a grain of salt. I've made a lot of cocktails in my life, but I've never used a fruit roll up in one. I'm only going off what I imagine will happen. If I were you, I'd just toss a roll up into some cheap alcohol and see what happens. Don't waste the good stuff.
This video hurt me, but absolutely confirms your suspicion.
https://www.tiktok.com/@dokaryan/video/7151924195595767045
Actually, he said it was because the 90 percent was too high in alcohol. The ABV in the listed cocktail is closer to 20%, so there is room to dissolve. The next questions are: Will it dissolve in any sort of reasonable amount of time? And is the alcohol and fruit juice in that cocktail already at a saturation point with sugar?
I think the clear part is: we aren't getting flakes.
sad facts