Ingredients

  • 8 ozaged rum
  • 4 ozcognac
  • 3 ozfresh lemon juice
  • 4 ozsimple syrup
  • 4 ozhot water
  • 8 ozwhole milk
  • 🍋Lemon twist or grated nutmeg(garnish)

🔧 Tools

strainerfine strainerjigger

Instructions

  1. Combine rum, cognac, lemon juice, and simple syrup in a large bowl.
  2. Add hot water and stir to combine.
  3. Heat milk until warm (not boiling) and slowly pour into the spirit mixture.
  4. The milk will curdle—this is correct. Cover and refrigerate for 24 hours.
  5. Strain through a fine mesh strainer lined with cheesecloth or coffee filters.
  6. Continue straining until liquid runs clear (may require multiple passes).
  7. Bottle and refrigerate. Serve cold in a wine glass with a lemon twist or grated nutmeg.

📜 History

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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