Clarified Milk Punch

Ok let's talk about this "clarified milk punch" thing. 🥛 Ever since I first heard about it, I've wanted to try it out but it always seemed so dauuunnnting. Well, I finally got around to it and I'm obsessed. It's way easier than anticipated, and I feel like recipes and procedural descriptions tend to over-complicate it. . If you're not familiar with clarified milk punch, it's basically a cocktail that's had its solid particles strained out using the molecular properties of milk (more on this in a later post). You end up with a totally translucent cocktail that has mellowed in flavor and has the added viscosity and sweetness of milk without any of the creaminess. . In short, you can make ANY drink containing a sour component (aka citrus) into a "clarified milk punch." 1️⃣ Pick your poison. Maybe choose your favorite cocktail with citrus. Combine the ingredients for ANY normal punch, tiki drink, or sour-style drink like whiskey sours, margaritas, daiquiris, fizzes, etc. 2️⃣ Pour the mixture into some regular ol' cold whole milk (~4 parts cocktail to 1 part milk) 3️⃣ Give it a quick mix and let it sit in the fridge for a few hours. 4️⃣ Just pour it through a coffee filter. One time should do it. . That's it. You're done, and you've got a delicious cocktail that will keep indefinitely (literally months) without spoilage. Mind boggled. 🤯 Here, I made a classic Hurricane (2 part rum, 1 part lemon, 1 part passionfruit syrup - basically the same drink as #BarFaithTropicalTyphoon), and then poured this into 1 part cold milk, strained, and voila. . Anyone have a favorite clarified milk punch recipe? . #BarFaith #BarFaithClarifiedMilkPunch #BarFaithHurricaneMilkPunch #milkpunch #clarifiedmilkpunch #hurricanecocktail #tiki #tikidrinks #passionfruit #diy #cocktailrecipes #homebar #homebartender #craftcocktail #craftcocktails #drinkstagram #mixology

2018-05-31 18.20.06 1791772990459945335_4831345287

Ok let’s talk about this “clarified milk punch” thing. Ever since I first heard about it, I’ve wanted to try it out but it always seemed so dauuunnnting. Well, I finally got around to it and I’m obsessed. It’s way easier than anticipated, and I feel like recipes and procedural descriptions tend to over-complicate it.

If you’re not familiar with clarified milk punch, it’s basically a cocktail that’s had its solid particles strained out using the molecular properties of milk (more on this in a later post). You end up with a totally translucent cocktail that has mellowed in flavor and has the added viscosity and sweetness of milk without any of the creaminess.

In short, you can make ANY drink containing a sour component (aka citrus) into a “clarified milk punch.”

Recipe

  1. Pick your poison. Maybe choose your favorite cocktail with citrus. Combine the ingredients for ANY normal punch, tiki drink, or sour-style drink like whiskey sours, margaritas, daiquiris, fizzes, etc.
  2. Pour the mixture into some regular ol’ cold whole milk (~4 parts cocktail to 1 part milk) – make sure you pour the drink into the milk and not the other way around.
  3. Give it a quick mix and let it sit in the fridge for a few hours.
  4. Just pour it through a coffee filter. One time should do it.

That’s it. You’re done, and you’ve got a delicious cocktail that will keep indefinitely (literally months) without spoilage. Mind boggled. Here, I made a classic Hurricane (2 part rum, 1 part lemon, 1 part passionfruit syrup – basically the same drink as this Tropical Typhoon), and then poured this into 1 part cold milk, strained, and voila.