Bar Bible / Cocktails / Clarified Milk Punch
Clarified Milk Punch
The Clarified Milk Punch is a built brandy cocktail, fresh and citrusy and creamy. It is made with cognac, jamaican rum, lemon juice and more, served in a rocks glass over a large cube.
An 18th-century English punch that Benjamin Franklin wrote down in 1763. The milk is filtered back out, leaving a clear, silky drink.
Ingredients
| Cognac | 30 ml (1 oz) |
| Jamaican rum | 15 ml (½ oz) |
| Lemon juice | 20 ml (¾ oz) |
| Simple syrup | 15 ml (½ oz) |
| Strong black tea | 30 ml (1 oz) |
| Milk | 30 ml (1 oz) |
Method
- Make it in a batch: mix the spirits, lemon juice, syrup and cold tea, scaled up to the number of serves.
- Pour the mix into warm milk, never the other way round, and let it curdle without stirring.
- Strain slowly through a coffee filter, pouring the first cloudy part back through, until it runs perfectly clear. This takes hours.
- Bottle it and serve over a large cube. It keeps for weeks in the fridge.
- Glass
- Rocks glass
- Ice
- Large cube
- Garnish
- Lemon peel