Clarified Vodka Milk Punch
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A silky, pale punch where black tea, citrus and vodka are softened by milk, then filtered until the drink is clear. It tastes round and mellow, with a gentle tannic edge from the tea.
Similar names: Clarified Milk Punch, Clarified New York Sour, Clarified Strawberry, Clarified Wythe Russian
Method
Stirred
Glass
rocks
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/8
3 cl
6 cl
20 cl
20 cl
20 cl
🌾 Gluten-free🥛 Contains dairy
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AdInstructions
- Milk punch base (made ahead, scale up as needed)
- Put the orange peel, lemon peel, cold-brewed tea, simple syrup, lemon juice, vodka and orange juice in a lidded container. Leave it in the fridge for 12 hours to infuse.
- Add the milk. For the hot method, warm the milk until it just starts to simmer and pour it in while it is still bubbling. For the cold method, pour it in straight from the fridge. Either way the milk should split into curds.
- Put the lid back on and keep the container cold for 2 to 3 hours, or up to 24.
- Strain the mixture through cheesecloth or a superbag into a large jar. This works best in the fridge, with the cloth hanging over the jar.
- Strain it a second time, either leaving the curds in the filter or moving to a finer one, such as a 100-micron bag or a coffee filter.
- Kept in the fridge, the base lasts about a week, and possibly for months, provided all containers are sterilised.
- The drink
- Stir the milk punch base with vodka and simple syrup over ice.
- Strain into a rocks glass filled with ice, ideally over a large block of ice.
- Garnish with a lemon zest twist.