Clarified Peach Sage Milk Punch
Single Serving
1.5 oz 10th Mountain Bourbon
.5 oz 10th Mountain Rye
.25 oz Pierre Ferrand Curaçao
1 teaspoon 10th Mountain Alpenglow Cordial
1 oz Lemon Juice
.5 oz Peach Sage Syrup
1 Dash Angostura Aromatic Bitters
1 Dash Angostura Orange Bitters
1 oz Whole Milk Half & Half Blend
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Batch Prep (17 servings)
1 btl Bourbon
8.5 oz Rye
4.25 oz Dry Curaçao
2.75 oz Alpenglow
17 oz Lemon Juice
8.5 oz Peach Sage Syrup
17 Dashes Angostura Aromatic and 17 Dashes Angostura Orange Bitters
16.5 oz Whole Milk / Half & Half blend (1:4 milk to cocktail)
Mix all ingredients except dairy in a large pitcher.
Warm milk and pour it into a few large jars or a container large enough to hold the total volume of liquids.
Slowly pour cocktail over milk maximizing surface area interaction between the two liquids.
Give it a gentle stir and let it sit for at least an hour. (This one rested for 3 hours)
Once you start to see the clear cocktail separate from the curdled milk it is ready to strain.
Strain through the same coffee filter twice without dumping the milk curdles. The first strain will leave you with a cloudy punch, but the second run will produce a beautifully clear final product. Oddly it’s actually the curdled milk itself that does the real straining/final clarifying and not the coffee filter, so it’s important not to disturb the nest of curdles once it has formed. I found that a third run made a very limited difference and a fourth had no visible change whatsoever.