Chinola Mango separating fix?
I have a drink recipe I adore: (1pt pisco, 0.75pt chinola mango, 0.25pt banana liqueur, 0.50 pt lemon, 0.25pt rich dem syrup, shaken and fine-strained) but it separates pretty quickly.
I'm exploring ways to prevent separation, or at the least, slow it down as much as possible. I was going to try Kevin Kos's freeze clarification method, but then I got spooked by the problems with freeze distillation (since chinola has 21% abv). I already tried straining the liqueur through a nut milk bag, and that helped, but not enough... I haven't tried milk clarification yet because I fear the bright tanginess of the mango will get stripped out.
The chinola liqueur has all this puree/particulate in it. Should I just get a giffard's mango liqueur instead?
Any advice?