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[–] 22727616? 0 points 2 points (+2|-0) ago 

When you have high proof spirits, they dissolve all sorts of oils derived from herbs (think gin which is basically vodka infused with essential oils of herbs and spices). When you add WATER to something like absinthe, for example, (usually 120+ proof) you dilute it rapidly and the oils come out of solution making the spirit cloudy. Absinthe drinkers call this "louche" (pronounced 'loosh'). This is because oils are hydrophobic and congeal into tiny micelles to best avoid water. It's their low energy state in presence of water.

When you perform the OPPOSITE of what I described above, you're taking juice which has no alcohol, and thus is full of dissolved polar molecules (think salt or more relevant, sugar dissolved in water), and rapidly increasing the proof from zero. The agitation in your mouth allows the polar bodies to increase in energy (body heat) making it way more likely they'll react to precipitate as the alcohol content is quickly raised. In the case of aqueous soluble molecules like sugars and salts, such as what you would find in unfiltered juices, they form solids as they react with each cation/anion as the polarity of water is no longer in the way to keep them dissolved. Because you added alochol.

This whole thing is retarded and needs to be spiked.