New Year's Milk Punch

Ingredients

• 2 oz Bourbon
• 0.75 oz Fresh Lemon Juice
• 0.75 oz Spiced Citrus Syrup
• 0.25 oz Maraschino Liqueur
• 1 oz Whole Milk (for clarification)

Instructions

1. First, gently combine bourbon, lemon juice, spiced citrus syrup, and maraschino liqueur in a mixing glass. Do not add ice yet.
2. In a separate glass, pour the whole milk.
3. Slowly pour the mixed cocktail WITH THE MILK, not the other way around. This helps with the clarification process. The milk will curdle – this is normal!
4. Let the mixture sit for at least 30 minutes, or up to an hour, allowing the milk solids to fully curdle and separate.
5. Strain the mixture through a fine-mesh sieve lined with cheesecloth (or a coffee filter) into a clean container. You may need to strain it multiple times to achieve perfect clarity.
6. Once fully clarified, store chilled. To serve, pour 3 oz of the clarified punch into a chilled coupe. No ice is needed, as it should be served cold.

History

Milk punch dates back to the 17th century, known for its ingenious clarification process that results in a perfectly clear and shelf-stable cocktail. This technique was originally a preservation method, but today it's celebrated for its velvety mouthfeel and balanced flavors.