The clarified milk punch is an old English drink from the 17th century. It probably came about as a way to use the waste from the cheese making process but during quarantine it is the ultimate low ABV bottled cocktail. Now I know the thought of intentionally curdling milk in a cocktail seems crazy, most of us try to avoid this; but trust me.
Chrysanthemum & Lillet milk punch was my first attempt, based on Cocktail Chemistry's recipe for Black Tea & Port punch which you can find here. This was a very tasty drink indeed and I've found you can swap out the tea and port for a variety of tea and vermouth combinations. Just remember that using a commercial ice tea will add extra sweetness.
Recently I found myself with a bottle of Discarded Sweet Vermouth; primarily flavoured with the flesh of cascara berries, thrown away after the coffee bean has been extracted. It stands to reason that a coffee forward milk punch should follow.
• French press
• Measuring jug
• Swing top glass bottle
• Cheese cloth/Muslin square
• Mixing bowl
• Wooden spoon
• Coffee filter
• 150ml Discarded Cascara Vermouth
• 50ml Bourbon
• 85g white sugar
• 470ml cold brew coffee (How to make cold brewed coffee)
• 50ml lemon juice
• 235ml full fat milk
1. Combine the first five ingredients and mix until all the sugar has dissolved.
2. Stir in the milk until it starts to curdle.
3. Cover and leave to stand in the fridge for three hours.
4. Line a colander with a cheese cloth and place over a large bowl or pan. Pour your mixture in and wait until all liquid has filtered through.
5. Repeat the previous step but do not remove the curds from the cheese cloth. This will act as a second filter.
6. Place a funnel into the neck of an empty bottle and line with a coffee filter; pour your mixture through.
7. Seal, chill and when ready, pour over a large ice block and enjoy.