Clarified Milk Punch
A crystal-clear, shelf-stable punch using an 18th-century clarification technique where milk curds filter the cocktail, removing tannins while adding silky texture and remarkable depth.
- 12 ozcognac
- 8 ozdark rum
- 8 ozfresh lemon juice
- 6 ozsimple syrup
- 16 ozblack tea(brewed strong and cooled)
- 12 ozwhole milk(hot)
- Lemon twist, grated nutmeggarnish
- 1Combine cognac, rum, lemon juice, syrup, and tea.
- 2Heat milk until just simmering.
- 3Pour hot milk into spirit mixture (it will curdle).
- 4Let sit undisturbed for 1 hour.
- 5Strain through fine cheesecloth-lined sieve.
- 6Strain again through the curds for clarity.
- 7Refrigerate; will keep for months.
- 8Serve over ice with lemon twist.
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Clarified milk punch dates to the early 1700s, with Benjamin Franklin famously sending a recipe to a friend. The technique uses curdled milk as a filter: acidic ingredients cause milk proteins to coagulate, trapping tannins and harsh compounds while allowing flavor to pass through. The result is crystal-clear with unprecedented smoothness that can keep for months refrigerated. Dave Arnold's book "Liquid Intelligence" helped spark a modern revival, making this technique a hallmark of advanced cocktail programs.
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