Lightning Riot Punch

On Monday’s we always struggle to have the energy to whip up anything too crazy to drink, but this Sunday we did a little drink/meal prep so we’d have something easy to just pour over ice and enjoy. We made our first clarified milk punch following a recipe from Ryan over at @highalcoholcontent . The resulting drink is absolutely delicious!! The milk clarification adds a silky smoothness and lusciousness to an already tasty drink.

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If it’s your first clarified milk punch: good things take time, the straining through curds part of this drink takes a while. We recommend getting the strain going, setting a timer and going to answer a few Monday emails.

Ingredients

• Makes several servings 

• 15 oz Wray & Nephew Overproof White Rum - @wrayandnephewus

• 5 oz “Blue” Curaçao (Dry Curaçao + blue food coloring) - we actually used @giffardusa

• 10 oz Lime strength acid adjusted Pineapple Juice (1l pineapple to 32 grams citric acid powder and 20 grams malic acid powder)

• 5 oz Caramelized Pineapple Syrup - we used @liberandco Pineapple Gum syrup

• 1.75 oz Maraschino Liqueur - we used @luxardousa

• 200mL Whole Milk 

Tools

• Stirring glass

• Cheesecloth

• Chemex (+chemex paper)

Instruction

• Stir together everything except for the milk; warm milk. 

• Carefully pour punch mix into milk and stir lightly making sure you do not break up curds that develop. 

• Rest in the fridge overnight, then pour through chinois lined with cheesecloth, superbag or nut milk bag. 

• Strain liquid 2-3 times through the cheesecloth, straining through the curds each time. 

• We did our final pass through chemex paper. 

• The final drink can be bottled and stored in the fridge for 2 months. 

• Stir with ice to serve, or serve chilled with a bit of water to dilute (about 0.25oz per 4oz pour)