The Story Behind The Clarified Milk Punch
Milk Punch is a classic cocktail dating back to the 1700s. Today, bartenders are putting a new spin on the Milk Punch, using varied ingredients while keeping the "milk" in milk punch. "The inspiration behind the Clarified Milk Punch was to come up with something light for spring and summer but to also push the boundaries of a conventional punch," says Dante's bartender, Liana Oster. Oster adds a bubbly aspect to the cocktail with a splash of Riondo Prosecco.
- 3 dashes Dale deGroff Pimento Bitters
- 1½ ounces Compass Box Great King St
- ½ ounce Clément Agricole Rhum
- ½ ounce Strega
- ½ ounce peach liqueur
- ½ ounce vanilla syrup
- 1 ounce chamomile tea
- ½ ounce lemon juice
- 1½ ounces whole milk
- Riondo Prosecco
- Combine all liquor elements together into a shaker, mixing tin, or common glass.
- Add the tea, syrup, and juice to the liquor mixture. Stir gently to combine.
- In a different shaker or mixing tin, pour in the whole milk.
- Add the liquor, tea, syrup, and juice mixture to the whole milk.
- Grab a footed goblet glass. Slowly pour the ingredient mixture through a coffee filter, and the cocktail will start to clarify.
- Pour the cocktail through the same coffee filter a second time, ensuring liquid is smooth, with the milk curds remaining in the coffee filter.
- Top with Riondo Prosecco.