Clarified milk punches were most popular in the 1700s but are again finding their way to fancy bars. These dairy cocktails are almost totally clear, and they have a smooth and velvety texture. You’ll need some time and patience to make this recipe, but it’s well worth the wait. Just be sure to remind your guests that these cocktails do have dairy in them.
- ½ cup chopped coconut
- ¾ cup sugar
- 2 cups water
Bring everything to a quick boil, let the mixture cool, then strain.
- 2 cups rum
- Peels of 1 lime, 1 lemon, 1 orange
In a large pitcher, drop the fruit peels into the rum and, using a large wooden spoon or muddler, muddle the peels.
To the pitcher with the rum and peels, add:
- 2 cups coconut simple syrup
- 1 ounce lemon juice
- 2 ounces lime juice
- ½ ounce orange juice
- 2 cups water
In a second large pitcher, add:
- 1 cup whole milk (it must be whole, not skim or 2 percent)
Slowly pour the contents of the first pitcher into the milk, straining out the peels, etc., as you do so. The milk will start to curdle (don’t worry) because of the citrus juice. Let that sit for at least 30 minutes on the counter or overnight in the fridge. The curds will begin to separate from the whey.
Strain the liquid through coffee filters and a sieve into a large pitcher. This will take a while; have patience. The finished liquid should be nearly clear. (If you use an aged rum, your punch might look like white wine, which is nothing to worry about.) Pour a few ounces over ice and enjoy.
The finished punch will last in the fridge a few weeks.