Clarified Milk Punch with Aged Spirits
For tea infusion: Steep 2 bags of tea per 8 ounces of spirit for 30 minutes at room temperature. Be sure to squeeze the tea bags to get highest yield. Over extraction is key, the tannins will be rounded out by the clarification process.
Ingredients
- 8 oz Tea-infused Aged Spirit
- 3 oz Fortified Wine
- 2.5 oz Fresh Lemon Juice
- 2.5 oz Simple Syrup
- 4 oz Whole Milk
- Orange Wheel
Combine all ingredients except for milk.
Add 1/3 of the cocktail ingredients to the milk to ensure curdling.
Slowly add the rest of the cocktail ingredients, and allow to rest at least 15 minutes.
Strain the first third of the cocktail through your chosen medium.
Once the punch is running clear and a mat of curds has been formed, move the strainer to a clean container, and add the first run of punch back through.
Allow to strain completely, serve over ice and garnish.
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