Milk Punch has deep roots and can be traced all over history. It’s a great blend of alcohol, fruit, and sugar. Some recipes call for black or green tea, port wine or absinthe. We went through a range of recipe exploration, picking and choosing elements from various recipes. The recipe linked below is still fairly different from what we ended us using in our Clarified Milk Punch, and after making a batch of our own there’s still more things we would change. And this is a part of the fun about experimenting, it may not always be exactly what you want, but the adventure along the way was a damn good time! Clarified Milk Punch is a perfect beverage to make ahead of time, it’s a nice strong and fruity beverage to have on hand. Plus it lasts basically forever so there’s no need to worry about it going bad. Give yourself at least a day but ideally two days planning before you need this drink.
We followed this recipe for the most part, I didn’t want to have all of the additional flavoring ingredients added in. So we skipped the cinnamon, coriander, and anise. We left the absinthe in but would leave it out next time. Most if not all recipes for Clarified Milk Punch will have a few things in common, one of them being Batavia Arrack(a great article on exactly what the heck it is). It’s a sin to leave it out, but we couldn’t find any, so...let the sinning begin. I really like the concept for the above recipe because it incorporates pineapple which obviously means it’s a great vessel for a shrubbie with our Pineapple Lavender shrub!
Below is exactly how we made ours, I should note that there is a lot of leeway on the alcohols. You can get away with leaving out the cognac and just replace it with bourbon or more rum. Or leave out the bourbon and cognac and throw in a bit more rum. Heck, you don’t even really need to have three types of rum, you could get away with using one or two. As always the choice is up to you. We had a lot of fun making this bevvy and learned a few things for next time. And learning about clarifying liquids using milk, which sounds disgusting, but actually super cool(I know, we’re nerds). Also you can apply this process to any cocktail. You can take any single serving of drink and add hot milk with some citrus, strain it, and voila; you’ve got a new spin on an old favorite. The milk adds an amazing smoother mouthfeel and depth. We’d love to know if you try this out, we’ll be running some of our other shrubbies through this process you can be sure!
Prep time 20 minutes
Ready in 2 days
Serves 1 drink
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