The Process

More than the name of the drink itself, Clarified Milk Punch is the result of a preservation technique dating back to the 16th Century.  Altering the pH of whole milk with the addition of acid, forces the milk proteins to separate into solids (curds) and liquids (whey).

Casein protein, found in whole milk, will solidify when reacting to the addition of acid, creating curds.  The liquid whey that is created is separated and finely strained.  

As the Casein proteins solidify, tannins in any of the ingredients will bind to them, removing them from the final product.  When a cocktail is "milk washed" and clarified, the result is a crystal clear, silky smooth punch.  

To make Clarified Milk Punch is balancing an equation more than following a recipe.  

Interested in making one of your own?  Head to our Collaborations Page and find out how!