Clarified Milk Punch
Clarified Milk Punch has roots dating back as far as the 1600s. In the era before refrigeration, stability was a big part of its appeal. Once clarified, the drink could be stored and transported for long periods of time without spoiling.
Ingredients
- 16oz Whiskey
- 8oz Bacardi Black Rum
- 8oz Laird's Apple Brandy
- 6oz Apricot Liqueur
- 4oz Wray & Nephew Rum
- 24oz Lemon Juice
- 24oz Chamomile Tea Simple Syrup
- 24oz of Whole Milk
- DEHY Chrysanthemum Yellow - Hand Cut
Instructions
- Combine all spirits, juice, and Chamomile Tea Simple Syrup** into a large non-reactive pitcher or container.
- In another large container, pour 24 ounces of whole milk.
- Slowly pour the mixture into the milk, which will curdle.
- Cover and refrigerate for up to 24 hours until you see a clear break between the curds in the mixture.
- Strain through a coffee filter, which may take a few hours.
- Serve the clarified milk punch chilled over ice in a teacup.
- Garnish with three DEHY Chrysanthemum Yellow - Hand Cut.
To make the Chamomile simple syrup:
- Steep 10g of chamomile tea in 18oz of very hot water (almost boiling) for 5 minutes
- Strain with a fine mesh strainer and combine 1 pound of white granulated sugar
- Stir until fully dissolved
- (Makes 24oz)
