Milk Clarification on a Big Scale

Hey everyone! I’m a bartender at a new cocktail bar, and I’ve been working on a milk-clarified Bloody Mary with a Mexican twist that I think could be a big hit. I’m looking for advice on how to scale up the filtering process efficiently—nut milk bags and coffee filters aren’t cutting it for the volume we need to produce. Any tips?

Here’s the recipe:

50 ml tequila

90 ml tomato juice

30 ml lime juice

2-3 dashes of Habanero hot sauce

2-3 dashes of Worcestershire sauce

Coriander seeds

Cumin

Smoked paprika powder

Onion powder

Horseradish

75 ml milk

Filter and serve with a celery salt rim and a twig of coriander. Perhaps a skewer of pickled onions.

I’m still tweaking the spice ratios so can’t give the exact measurements yet. If you can think of any other ingredients that might fit I’m all ears!