English Milk Punch
A crystal-clear spirit punch clarified through milk curdling, an 18th-century technique producing remarkably smooth, shelf-stable cocktails.
- 8 ozaged rum
- 4 ozcognac
- 3 ozfresh lemon juice
- 4 ozsimple syrup
- 4 ozhot water
- 8 ozwhole milk
- Lemon twist or grated nutmeggarnish
- 1Combine rum, cognac, lemon juice, and simple syrup in a large bowl.
- 2Add hot water and stir to combine.
- 3Heat milk until warm (not boiling) and slowly pour into the spirit mixture.
- 4The milk will curdle—this is correct. Cover and refrigerate for 24 hours.
- 5Strain through a fine mesh strainer lined with cheesecloth multiple times until clear.
- 6Bottle and refrigerate. Serve chilled, garnished with a lemon twist or grated nutmeg.
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Milk punch dates to the 1600s and became a favorite of British gentlemen and American founding fathers alike. The clarification process—adding milk to a spirituous punch and straining out the curds—removes harsh tannins and creates a silky-smooth, crystal-clear drink. Benjamin Franklin documented his own recipe, and the technique has seen a major revival in modern cocktail bars.
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