Ingredients
- 8 dashes Angostura Bitters
- 1 1/2 oz WhistlePig Orange Maple Syrup
- 2 oz Lemon juice
- 2 oz Italicus Bergamot Rosolio
- 4 oz Earl Grey tea
- 5 oz Sunkist Cara Cara orange juice
- 8 oz WhistlePig 6 Year PiggyBack Rye
- 12 oz whole milk
Cara Cara Clarified Milk Punch
By Chris Leavitt
Serves: 1
Directions
- Combine all ingredients except the milk into a large vessel that can be stored in your refrigerator; stir to fully incorporate.
- Combine all ingredients except the milk into a large vessel that can be stored in your refrigerator; stir to fully incorporate.
- Prepare a large strainer lined with cheesecloth; place securely over an empty large container.
- Pour milk punch into the large strainer.
- Initially, the liquid will pour through the strainer with some impurities (not perfectly clear). After 5-10 mins, the curds that were formed will settle into the cheesecloth liner, forming an extra layer of filtration.
- The liquid will begin to drip clear without impurities; transfer strainer to another clean large vessel to finish the clarification process.
- Pour the first run containing impurities back into the strainer to be re-filtered.
- Process should be complete within 2 hours, but up to 4 hours if the straining vessel is smaller.
- Once fully strained, store clarified punch in pouring container with a cap; store in the refrigerator before serving.
