The Nautilus's Clarity
Scaled for 12 servings. This sophisticated clarified punch transforms the classic Mai Tai into a silky, crystal-clear elixir, perfect for batching. It's a true testament to the magic of the punch family, offering all the vibrant flavors without any cloudiness.
Ingredients
- 12 oz Aged Jamaican Rum
- 12 oz Rhum Agricole Vieux
- 9 oz Fresh Lime Juice
- 6 oz Orange Curaçao
- 6 oz Orgeat
- 12 oz Whole Milk
Instructions
- In a large pitcher or container, combine the Aged Jamaican Rum, Rhum Agricole Vieux, fresh lime juice, Orange Curaçao, and Orgeat. Stir well to combine.
- In a separate bowl, warm the whole milk slightly (do not boil).
- Slowly pour the rum mixture into the warm milk, stirring gently. The milk will curdle immediately.
- Let the mixture sit undisturbed for at least 1-2 hours, or ideally overnight in the refrigerator.
- Prepare a large fine-mesh sieve lined with a double layer of cheesecloth (or a coffee filter) over a clean container.
- Carefully pour the curdled mixture through the prepared sieve. Do not press on the curds; let gravity do the work.
- Once the liquid has mostly passed through, re-pour the first few cloudy ounces back through the curds until the liquid runs clear. This may take several passes.
- The clarification process can take several hours. Once fully clarified, bottle and refrigerate the punch.
- To serve, pour 4 oz of the clarified punch into a rocks glass over a large ice cube.
Glassware: Rocks Glass
Garnish: Dehydrated Lime Wheel and a Flamed Orange Peel
History
This recipe takes the iconic flavors of the Mai Tai, a quintessential tiki cocktail first popularized by Trader Vic in 1944, and applies the ancient technique of milk clarification. Originating as far back as the 17th century, milk punches create a silky texture and brilliant clarity, making them ideal for elegant batching.