Name: Milk Punch
Total time: PLACEHOLDER
Ingredients: 15 (3-inch) strips lemon zest plus 6 ounces juice (4 lemons); 8 ounces recipe with lemon; 22 ounces aged rum; 16 ounces boiling water; 10 ounces brandy; 6 ounces porter or stout beer; 2 cups whole milk

Why This Recipe Works

This is what's often called English milk punch or clarified milk punch. (A creamy and opaque version of this cocktail, called brandy milk punch or bourbon milk punch, is popular in New Orleans.) The base recipe for English milk punch includes citrus juice or another acidic ingredient. Milk is added to the mixed cocktail; the milk curdles in the presence of the acidic ingredients, and then the punch is strained to remove the curds. The process clarifies the drink and preserves it from spoilage. In classic English form, milk punch combines both rum and brandy with a dark beer, like porter or stout, and sugar. This sounds like it might be a rough drink, but the clarification process smooths out and softens any rough edges to bring all the elements into balance.

Before You Begin

The draining process in step 2 takes about 4 hours to complete but is necessary in order to get the clearest punch possible. Avoid trying to speed up the process by pressing on the liquid in the filter. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.

Instructions

Add lemon zest and citrus syrup to large bowl and muddle until fragrant, about 30 seconds. Stir in rum, boiling water, brandy, beer, and lemon juice, then gently stir in milk until curds form. Cover and refrigerate until flavors meld, at least 2 hours or up to 1 day.

Line fine-mesh strainer with double-layer of coffee filters and set over serving pitcher or large container. Working in batches, gently pour rum-milk mixture into prepared strainer and let drain completely; discard solids. Cover punch and refrigerate until well chilled, about 1 hour. Serve in chilled cocktail or cordial glasses. (Milk Punch may be refrigerated for up to 1 month.)