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
- 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.
- 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.
- Give it a quick mix and let it sit in the fridge for a few hours.
- 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.
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- 1. Mix up your cocktail as you normally would
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- 2. Add mixed cocktail TO the milk (not the other way around)
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- 3. After letting it settle for at least a couple hours, strain it through a coffee filter and optionally, an additional mesh strainer
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- 4. And you’re done!
