Serve in a

Garnish:

Crushed Bee pollen & Salt rim

How to make:

Milk Punch Clarified Champagne Margarita:
Into a large measuring jug, combine these ingredients;
- 200ml of Tapitao Blanco
- 100ml of homemade champagne syrup, 1:1 ‎ ‎ ‎ sugar and champagne by weight, brought to ‎ ‎a boil for five minutes.
- 180ml Freshly squeezed lime juice
- 180ml whole milk
The milk will begin to curdle immediately, leave at room temperature for a minimum of 2 hours, but if time allows it ideally for 24.
Filter the mixture through coffee filters in a jug, let the mixture filter until it drops become clear and then move to another second jug. This is to ensure the best. clarification as in the first few minutes some milk curds can make their way through the filter and can make the drink cloudy. Do not waste the initial liquid, this can be repoured back in to the rest of the unfiltered drink. This can be a slow process so setting up multiple filters if possible can help speed up the filtering.
This will yield approx. 600ml of drink.
Once filtered, bottle and refrigerate. This drink has a shelf life of 2 weeks.
The Champagne and Honey:
- 40ml of the Milk Punch Clarified ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ Champagne Margarita
- 40ml Beesou Honey Aperitif
Garnish your Nic & Nora with a full crushed Bee pollen & salt rim.
Stir over ice for 30 seconds.
Pour drink into glass, serve neat.