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Clarified Vodka Milk Punch
This cocktail requires starting preparation at least a day before you want to drink it, but with its velvety texture and delicate citrus flavour, it's...
Sally Morgan
29th October 2022 at 18:11
An adventure in alchemy. This is the essential recipe and worth trying before you fall down a rabbit hole of more complicated recipes.
5th November 2021 at 18:31
Inspired by the Off Menu Podcast & Teri Hatcher to give this one a go. Took afew days but just had my first sip, silkily lovely and packs a decent punch - thanks for the recipe, worked well!
16th August 2021 at 02:48
Last question - why so little vodka? For all that work it doesn’t seem like a very boozy drink ??. Seriously though, does it hurt to add another ounce or two of vodka?
16th August 2021 at 20:52
Very sorry for any misunderstanding! You are correct about the amount of vodka in the pre-batch base but to this, you add the last two ingredients per cocktail serve and that includes an additional 50ml / 1&2/3oz vodka. Therefore 2+oz vodka per cocktail.
16th August 2021 at 20:14
Well, sure, but it’s almost less than an ounce of vodka per serving. Possibly even less depending on what your serving size guidance is. I guessed that a serving is 4 oz and it’s about 0.4 - 0.5 of vodka for each portion which barely qualifies as a cocktail. I was just curious what the rationale was for such little alcohol content. Perhaps a typo in the recipe? Or maybe there are some general guiding principles about alcohol proportions in punches that I am not educated about. I use your site to educate myself about the craft of making cocktails because you offer such a wealth of useful information and delicious recipes. I defer to your expertise, but I am just asking as a “student” of yours not as a snide commenter.
16th August 2021 at 01:28
When do you remove the peels? Before you add the milk? I’ve got the first 7 ingredients in the fridge now, but not sure if you remove them during the fine straining process or before you add milk.
16th August 2021 at 07:18
Leave the peels in and strain them out with everything else after adding milk.
22nd January 2021 at 20:39
Hello, thanks for this guide, and for the whole site too! An amazing resource. I made this earlier this week, using cold milk (but before your update), and it turned out well after a few goes through the coffee filter. Just to let you know, I read in your newly published article it warns against pouring the milk into the punch - but step 2 above says to do exactly that! I'll definitely try it the other way round next time :)
16th August 2021 at 01:29
I also had a question - is there an added benefit from warming the milk versus the cold milk approach?
22nd January 2021 at 21:46
Please forgive the indecision, milk punches are something of a work in progress for me, not helped by the erratic supply of lactose-free full-fat milk during lockdown. (Lactose intolerance has hit me with age.) I should have been more on top of clarified milk punches years ago! Now on the case - please watch this space.
22nd January 2021 at 19:04
Okay so:
1. Any advantage to heating the milk? Otherwise, it takes extra time for cooling...
2. Any reason to reserve the drained curds--another possible use?
1. Any advantage to heating the milk? Otherwise, it takes extra time for cooling...
2. Any reason to reserve the drained curds--another possible use?
22nd January 2021 at 20:26
Doesn't appear to be an advantage in heating the milk. That said it's been my tried and tested method but seems I was wasting my time! Straining through curds does help clarity.