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Clarified co*cktails & Preservation
If asked my favorite way to have my drinks it would be silky and crystal, crystal clear. To get crystal clear drink does not require magic, but rather a little science and milk, yup milk! You may have noticed the frequency of the term clarified or clarified milk punch on co*cktail menus around the world the past couple years, but this fancy techniques has been around for centuries dating back to colonial times. Even Benjamin Franklin used to f*ck with clarified punches, he knew what was up. Rather then being a way to wow patrons with a clear drink as bartenders do today, they had used it for preserving drinks, especially with citrus well into cold months. Preservation was key when fridges where not even a blip on their radars. The clarified punches can keep for months after undergoing the process. Clarified co*cktails beyond being clear have a lovely mouth feel as a result, all the flavors have married into one unifying sip. Because of it’s show stopping and curious process, clarifying co*cktails has seen a booming resurgence among bartenders and co*cktail enthusiast crowd. Take a peek on the menus at your local craft co*cktail watering whole next time and you may spy a clarified co*cktail or two!
THE SCIENCE BEHIND MILK CLARIFICATION
Soooo, what exactly happens to make the co*cktails clear? Clarification with milk simply happens by using acid (such as citrus) to curdle the milk. During the curdling process, the milk proteins will latch onto things such as tannins leaving behind all of the good stuff that gives the drink a round silky mouth feel with out any harsh, overpowering components. The milk lends a slightly sweet flavor, but with out the thick creaminess. Any co*cktail that has an acidic component like citrus (I’m trying coffee next!) and milk can be clarified.I used whole milk as has been suggested to be the best, but other things like goat milk and possible high protein almond milk can do to the trick. There are quite a few clarified co*cktail recipes floating around with things like teas, coconut, and even cereal milk. My ever present inner child approves of the last one. I am already hooked after making this Pineapple Spice Clarified Milk Punch and dreaming up new co*cktails to try this method with. What shall I clarify next?
If you are looking for a way more in-depth and science focused explanation for the milk clarification, this article by Alcademicsis fantastic and will be your guide. My post is a little more digestible for those intimidated by the process. Plus a recipe for a clarified punch as your consolation prize for reading this post!
For more co*cktails, entertaining, & shenanigans you can find me on Instagram, Pinterest, &Twitter !
OTHER CLARIFIED co*ckTAILS YOU MIGHT LIKE!
Fruity Pebbles Clarified Punch
Cranberry Spiced Clarified co*cktail
Pineapple Clarified Milk Punch
5 Stars4 Stars3 Stars2 Stars1 Star5 from 7 reviews
- Author: Ashley Rose Conway
- Prep Time: 15 minutes
- Total Time: 24 hours
- Yield: 16 1x
Description
How to clarify co*cktails with milk, it’s easier than you think! This pineapple clarified milk punch recipe is a great template to learn how to clarify co*cktails.
Ingredients
Scale
- 16 oz brandy
- 16 oz rum
- peels of four lemons
- 2 nutmeg, chopped
- 2 cinnamon sticks, chopped
- 2 whole Star anise, chopped
- 8 oz lemon juice
- 8 oz pineapple juice
- 16 oz sugar by volume
- 16 oz water
- 8 oz milk
- garnish: grate nutmeg, lemon peel
Instructions
- Peel lemons and chop spices. Add the peels of lemons, nutmeg, cinnamon stick and star anise to a container along with the brandy and rum and let set 2 hours or up to 12 hours preferably. Strain out the solids. Add sugar, water, lemon juice and pineapple juice to the infused booze mixture and stir to dissolve the sugar.
- In a non-reactive container, add the cold milk. Slowly pour in the co*cktail into the milk. Stir. Let set for a few hours in the fridge to let the milk do its thing (a.k.a. curdle) do not stir. When the whey has formed into a “web” in the container and settle to the bottom, it’s time to strain. You can leave it for up to 24 hours.
- Put a cheese cloth over a container or jar with a funnel. I used a Chemex coffee maker. Slowly strain into the cheesecloth. It will take a bit to fully strain. Strain again, but this time use the coffee filter in a funnel over another container. The cheese cloth catches the bigger clumps of whey, but lets some smaller whey through. The coffee filter catches the rest, but wont get clogged with the thicker whey, which can take hours to strain!
- Et viola! there you have it a clear milk punch that will last for months in the fridge!
- To serve: Pour into a glass with a large cube, preferably clear ice to show off all your hard work clarifying, grate of nutmeg on top with a lemon peel and optional pineapple leaf for flair.
Notes
Tools needed: two large non-reactive pitchers or containers,Chemex or large container, coffee filter and cheesecloth
glassware suggestion: rocks glass. I used these from Umami mart
You can use just a coffee filter for straining, but this can take hours. If you have the time and want to save a step, use the coffee filter only for the first strain instead of the cheesecloth.
