Clarified Milk Punch

I’m not going to lie, this shit is crazy. It’s not even super fun to make. It takes a day and a half to make. Filter it is the slowest, most painful process. But my God is it delicious. Like nothing you’ve tasted. A hint of lemon. Sweet but not overpowering. Subtle yet complex. You get the idea. Make it once. You’ll feel a sense of accomplishment and your tastebuds will thank you.

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Serving Size: 1.5 liters

Chef: @Thirsty Whale

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Clarified Milk Punch

A delicate lemon liqueur.

Prep time: 45 MinInactive time: 24 HourTotal time: 24 H & 45 M

Ingredients

Oleo sacrum

• 6 lemons, peeled
• 2 T sugar

Punch

• 3/4 cup lemon juice
• 2 1/4 cups simple syrup
• 2 cups aged rum
• 1 cup whiskey/cognac
• 4 cups whole milk
• Nutmeg, freshly ground

Instructions

Oleo Sacrum

1. In large bowl, muddle together the lemon peels and 2 T. sugar to extract oils.
2. Continue muddling until sugar is wet and not clumpy or dry.
3. Set aside for 8-24 hours.

Punch

1. To the large bowl, add lemon juice, simple syrup, rum, and whiskey. Give it a stir.
2. Add mixture to large container and pour milk on top. DO NOT STIR.
3. The milk with react with the acidity from the lemons and form curds that will filter the entire mixture. Set aside for 1-2 hours.
4. Fold two lengths of paper towels in half and place in large strainer. Place strainer over large bowl and pour mixture on paper towels, a bit at a time, allowing the paper towels to strain/filter out the milk curds.
5. Repeat the straining process until the liquid is clear.
6. Serve over ice and top with fresh ground nutmeg.

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Notes