Ingredients

  • 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 nutmeg(garnish)

🔧 Tools

mixing bowlfine strainerjigger

Instructions

  1. Combine cognac, rum, lemon juice, syrup, and tea.
  2. Heat milk until just simmering.
  3. Pour hot milk into spirit mixture (it will curdle).
  4. Let sit undisturbed for 1 hour.
  5. Strain through fine cheesecloth-lined sieve.
  6. Strain again through the curds for clarity.
  7. Refrigerate; will keep for months.
  8. Serve over ice with lemon twist.

📜 History

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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