Clarified Milk Punch

Name: Clarified Milk Punch
Prep time: PT0D0H0M
Cook time: PT0D10H15M
Total time: PT0D10H15M
Yield: 12–15
Ingredients: 1½ cups rye whiskey, such as J. Henry & Sons; 1 cup Pedro Ximénez sherry; ¼ cup allspice dram (aka pimento dram); 1 cup pineapple juice; ¾ cup fresh lime juice; 2 Tbsp. Angostura bitters; ¼ cup tiki bitters; ¾ cup plus 2 Tbsp. whole milk

Rye whiskey and rich Pedro Ximénez sherry make up the base for this retro winter drink.

Serves
12–15
Time
10 hour 15 minutes

LUCY HEWETT

By SAVEUR Editors

Published on December 11, 2024

The bartenders at Fabiola’s Spaghetti House and Deli in Madison, Wisconsin, use fresh milk to clarify this rye whiskey- and sherry-based punch, a classic cocktail technique that filters out any impurities in the fruit juices and fortified wine, resulting in a clear-as-glass cocktail with a bright yet extraordinarily smooth flavor profile. Don’t be tempted to force the liquid through the filter, which may result in a cloudy punch; be patient and let gravity do its thing.

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Ingredients

1½ cups rye whiskey, such as J. Henry & Sons
1 cup Pedro Ximénez sherry
¼ cup allspice dram (aka pimento dram)
1 cup pineapple juice
¾ cup fresh lime juice
2 Tbsp. Angostura bitters
¼ cup tiki bitters
¾ cup plus 2 Tbsp. whole milk

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Instructions

Step 1

In a medium pitcher or bowl, stir together the rye, sherry, and allspice dram. Add the pineapple and lime juices and the Angostura and tiki bitters. To a large pitcher, add the milk, then stir in the rye-sherry-juice-bitters mixture. (Important: Do not add the milk to the mixture or the proteins may not sufficiently curdle and set.) Set aside undisturbed at room temperature for 2 hours, then cover and refrigerate for at least 8 and up to 24 hours.

Step 2

Place a coffee filter in a small strainer and place over a second pitcher or large bowl. (A Chemex coffee maker lined with a filter is also great for this.) Slowly pour the curdled liquid through the filter, allowing the clear punch to drip through. Discard the solids and chill the punch well.

Step 3

To serve the clarified milk punch, pour 3–5 ounces over a large ice cube in a rocks glass.

In a medium pitcher or bowl, stir together the rye, sherry, and allspice dram. Add the pineapple and lime juices and the Angostura and tiki bitters. To a large pitcher, add the milk, then stir in the rye-sherry-juice-bitters mixture. (Important: Do not add the milk to the mixture or the proteins may not sufficiently curdle and set.) Set aside undisturbed at room temperature for 2 hours, then cover and refrigerate for at least 8 and up to 24 hours.
Place a coffee filter in a small strainer and place over a second pitcher or large bowl. (A Chemex coffee maker lined with a filter is also great for this.) Slowly pour the curdled liquid through the filter, allowing the clear punch to drip through. Discard the solids and chill the punch well.
To serve the clarified milk punch, pour 3–5 ounces over a large ice cube in a rocks glass.