Matteo Malisan, bar manager of The Zetter Townhouse in London, gave us the recipe for this modern, light twist on a classic milk punch. It uses gin instead of the more traditional whiskey, making it a perfect summer drink.
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Ingredients
For the Milk Syrup
- 1⁄2 cup Sauvignon Blanc
- 1⁄3 cup sugar
- 1⁄4 cup fresh lemon juice
- 1⁄4 tsp. vanilla extract
- Zest of one lemon
- 1 (4-inch) piece of orange zest
- 1⁄2 cup milk
For the Cocktails
- 2 1⁄2 oz. soda water
- 1 3⁄4 oz. gin
- 1 1⁄2 oz. milk syrup
- 1 1⁄2 tsp. fresh lemon juice
- Lemon slice, for garnish
Instructions
Step 1
For the milk syrup, combine wine, sugar, lemon juice, vanilla, zests, and 2 tablespoons water in a small saucepan over high; boil. Remove from heat and let sit for 30 minutes to allow the flavors to meld. Strain, discarding solids, and cool.
Step 2
Heat milk in a small saucepan over medium until bubbles start to form at the edges, about 8 minutes. Remove from heat and stir in syrup; cool.
Step 3
To make the cocktail, stir soda water, gin, milk syrup, and lemon juice over ice in a Collins glass and garnish with a lemon slice.
- For the milk syrup, combine wine, sugar, lemon juice, vanilla, zests, and 2 tablespoons water in a small saucepan over high; boil. Remove from heat and let sit for 30 minutes to allow the flavors to meld. Strain, discarding solids, and cool.
- Heat milk in a small saucepan over medium until bubbles start to form at the edges, about 8 minutes. Remove from heat and stir in syrup; cool.
- To make the cocktail, stir soda water, gin, milk syrup, and lemon juice over ice in a Collins glass and garnish with a lemon slice.
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