The mixture is strained multiple times – through layers of cheesecloth and then a coffee filter – to create a surprisingly clear cocktail, and while any tea will work in the recipe, I used a rooibos tea with a festive coconut flavor to add to its island vibes. This rum-based punch sounds fancy, right? 5oz (150ml) cold whole milk. Although he would not sign-off 100% on it, in general, he said that if it was discolored or omitting any off smells or flavors (once tasted), it was likely fine. We have fine-tuned it since by added a bit of triple sec and using Lady Grey tea, which has an orange peel flavor to it. From here, you’ll want to quickly cover the container and allow it to macerate for 24 hours. No wonder the best in the business are obsessed with it. Add all spirits and liqueurs then stir to blend. Gently pour tea-milk mixture into coffee filter and let drain. 4.5oz (135ml) coconut water. The punch base acidifies the milk, and the resulting curdled milk turns the liquid into a clear, pale golden, rich cocktail. Now, brew eight ounces of orange blossom oolong tea and add the hot tea to the mixture, along with 16 ounces of hot water. With the weather warming up, we went all the way the other direction and shot for a pina colada. The non-alcohol base is also a key component. I have read of vegan-friendly clarified milk punches, where the bovine milk is replaced with some sort of plant-based juice, however I have not yet gotten around to giving this a try, in large part because I enjoy the flavor and mouthfeel that bovine milk imparts. ⅔ cup (150ml) Batavia Arrack. The old standby is black tea, ruby port wine and a cane-sugar-based alcohol, such as Batavia arrack or rum. Makes about 8 servings. It took a couple of attempts to get the balance right between the Irish whiskey, Irish cream and hazelnut-flavored Francelico, but even the experimental version we well worth drinking. Tales of the Cocktail Foundation Code of Conduct, Tales of the Cocktail Foundation Announces Dame Hall of Fame® Inductees and the Final Round of 2020 Spirited Awards® Winners, Tales of the Cocktail Foundation Announces the First Round of 2020 Spirited Awards® Winners, Yesterday, Today & Tomorrow: Musings from a Bartender, Tales of the Cocktail Foundation Announces Schedule for Tales of the Cocktail® 2020 Digital Festival, Tales of the Cocktail Foundation Announces Top 4 Finalists for the 2020 Spirited Awards®, 2 pineapples (loosely cut, without skins), Juice of 12 lemons, plus an additional 10 ounces of lemon juice, 16 oz dark rum (preferably pot stilled, or slightly funky), 1/3 of a box of Froot Loops (or your favorite sugary cereal), Start the oleo saccaharam by macerating the peels of 8 lemons with the sugar. ⅓ cup (75ml) lemon juice. 3 cups Brandy 3 cups Aged Rum 2 cups Lemon Juice 4 cups Filtered Water 1 1/2 cups Sugar 3 cups Whole Milk 11 Lemons 1 Whole Nutmeg 1 Cinnamon Stick 1 Star Anise Pod. On a final ingredient note, we have tried all sorts of lemons and limes, both fresh-squeezed and squeezed then stored in the fridge, and have not come across any distinct patterns. Strain again, if desired. September 12, 2020 / Jamie / / Print / Details; Related Items; Mixolology is much more than a hobby to me, and the chef in me loves this drink because of all the science involved. Makes 40 Servings. We have tried more subtle teas but because of the curdled milk’s ability to remove tannins and other sharp flavors, find that anything but the strongest of teas gets lost in the mix. The clarification process made it very stable, and though it changes in character over time, it can be stored almost indefinitely without refrigeration. ⅔ cup (150ml) ruby port. I do recommend using a good-quality whole milk. Add a half gallon of milk and a third of a box of Froot Loops (or your inner kid’s preferred cereal of choice) to a large saucepan and bring to a boil. 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