A primarily after-dinner spirit made from distilling wine. Generally containing 35-60% ABV and generally aged in wooden casks. Cognac is a famous example of a brandy (produced in the Cognac region of France).
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Milk, the nutritional protein and lactose packed white stuff, is used in some cocktails for a foamy structure and leathery mouthfeel. It is also used in a technique called fat-washing, google dat!
You know what this is, dihydrogen monoxide. Used in cocktails to aide dilution and dissolution. It is liquid at room temperature but becomes solid 'ice' at 0 Celsius. Did you know ice is a mineral?
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A citrus juice used in many cocktails, both for its sweet and tart taste and its color. Orange juice, unlike lemon and lime, can be kept fresh for days. In a blind taste test, most people liked day-old orange juice.
1. Combine brandy, lemon zest strips, and orange zest strips in a sealable non-reactive container, cover and let sit at room temperature for at least 18 hours or up to 2 days. Discard zest strips.
2. Place milk in measuring cup or large pitcher; set aside. In large container or bowl, whisk infused brandy, water, sugar, lemon juice, and orange juice until sugar dissolves.
3. Pour brandy mixture into milk. The mixture will curdle. Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours.
4. Line fine-mesh strainer with coffee filter or multiple layers of cloth and set over large container or bowl. Gently pour brandy-milk mixture into coffee filter and let drain. Drain strained punch mixture through curds in coffee filter multiple times until clear. Do not clean the filter between pours.
5. Transfer clarified punch to lidded glass container and refrigerate until ready to serve.
#batch #ontherocks #makeinadvance
Based off one of the oldest milk punch recipes, modified from David Wondrich’s book Punch.
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