by Ian Glomski
Difficulty Level: Hard
This tasty rum punch is nothing like you had before. Clarified Milk Punch is an English style of milk punch that David Wondrich, in his excellent book Punch, tells us dates back to 1711, in which you intentionally curdle the milk with citrus and through the strange magic that is science produce a clear and boozy elixir! Ian has switched up an old-time recipe and added a touch of Earl Grey Tea! This is a batched cocktail and takes a bit of time to make, but we promise it is well worth the wait! Cheers!
Half Gallon Batch
1 Heat water to boiling. Turn off heat and let sit for 1 minute.
2 Pour water over the tea bags in an appropriately sized container.
3 Steep tea for 3 minutes, then remove tea bags, DO NOT squeeze bags.
4 Add sugar to hot tea to dissolve.
5 Add port, rum, allspice dram, and lemon juice
6 Let mixture cool to lukewarm (do not get too cold, it will inhibit curd formation)
7 Pour milk into its own container, then add tea/alcohol mix to milk (NOT vice versa)
8 Let sit for 1 hour. DO NOT agitate in any way
9 Line large colander/sieve/strainer with a large coffee filter and place it on top of an appropriately sized receptacle
10 Stain mixture. Typically takes ~1 hour. Change filters if needed. Repeat if not clear.
11 Seal and store for up to 2 months refrigerated.
- Add 6oz of punch mix to a cocktail shaker with ice
- Shake till foamy
- Strain into Collins Glass
- Serve with no ice
- Garnish with lemon wheel