Clarified Milk Punch

Perfectly transparent cocktails. Perfect for batching.

I love this technique. I wasn’t very familiar with it until recently, where I decided to give it a go with the recipe in Dave Arnold’s book Liquid Intelligence as my guide. There are many myths when it comes to clarified milk punches. Some advise preparing the punch in a separate container and then adding it to the milk. I didn’t do that, originally accidentally, but my punch came out crystal-clear and amazingly tasty, so I won’t be doing that for future recipes either.

It’s surprisingly easy. I’ll be making a relatively simple clarified punch which serves 5 drinks for demonstration purposes. Here’s what you’ll need and how you can do it:

 
  • 200ml Blended Scotch

  • 100ml Strawberry Oleo Saccharum

  • 100ml Fine-strained Lemon Juice

  • 100ml Milk

  • 8 dashes Lime Bitters

  • Heavy pinch of salt

 

1. Add all ingredients to a container, including the milk.

 
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2. Stir and let sit for 30 minutes. I know, it doesn’t look appealing. Have faith!

 
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3. After 30 minutes, pass through a fine strainer to get rid of the bigger curds.

 
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4. Strain through a coffee filter. This may take some time, so you may want to put in the fridge and let it strain overnight, depending on the size of your batch.

 
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5. Once strained, bottle and store in the fridge. Serve in a rocks glass over a large, clear ice cube and garnish as desired. Below is a different milk punch I did (see full post).

 
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Feel free to play around with the ingredients and quantities to make the desired batch! I have a party coming up, so expect bottles upon bottles of clarified milk punch on my Instagram story soon!