Clarified Whiskey Sour (Milk)
It is helpful to know that English milk punch or clarified milk punch dates back to 1711 according to David wondrich and does contain Citrus. This punch uses the Citrus in its makeup to intentionally curdle milk. Once the milk breaks and the curdles separate, it can be filtered to remove those curds. This process strips a lot of the color of the cocktail but keeps the flavors intact, and it also imparts the creaminess of the milk which rounds the harsher flavor of the spirit for a very mellow and flavorful drink.
Clarified Whiskey Sour (Milk)
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Clarified Whiskey Sour (Milk) cocktail recipe
Ingredients
Directions
- Add all ingredients to a mixing glass and give it a few stirs to fully incorporate.
- In a separate mixing glass add milk.
- Make sure it is at least 1/4 the total volume of your cocktail batch.
- Slowly pour the cocktail into the milk nd allow to sit for at least 30 minutes if not longer.
- Once you notice that the milk has been curdled by the citrus and you see a nice break in the milk.
- Slowly pour into a coffee filter.
- If the first pass through the coffee filter is a little cloudy, filter again and the result should be pretty clear.
- Pour 2-3oz into a glass over a big ice cube and stir to chill and dilute.
- Express an orange or lemon twist over the cocktail.
- Enjoy!
