A distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. It can be made from grain, potatoes, rice, beans, beets, fruit or even wood; 40% ABV.
12 oz
An aromatic beverage brewed from almost any herb, root, spice, botanical or dried fruit imaginable. Used in cocktails to add a bit of flavor, dilute the drink, and/or attach a created drink to place. Where's my crumpets?
12 oz
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.
1 peel
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).
12 oz
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 peel
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
3 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
2 oz
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?
12 oz
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!
1 peel
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).
Pour first 8 ingredients, including half the lemon and orange peels, into a large container. Cover and leave to infuse for 12-24 hrs.
Strain the mix to remove peels and pith. Heat the milk until just starting to simmer and pour, while hot, into a container containing the vodka mix. Cover and chill for at least 2-3 hours and up to 24, the curdles should grow.
Fine strain the mix through a cheesecloth or tea towel into a large jar (the curdles will clog the cloth and help straining, don’t clean them off!). Repeat the straining through cloth until the mixture is clear. Store in fridge.
To make the cocktail, shake 2 oz prepared milk punch with 45ml (1.5oz vodka), strain into an ice-filled glass.
#shake #ontherocks #batch #makeinadvance
A popular 18th century English drink. The earliest known recipe is from Mary Rocket in 1711.
Fresh
Creamy
Difford’s Guide
avg. 1.0 (2)
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