- 8 oz Unaged Spirit
- 2.5 oz Fresh Lemon Juice
- 1.5 oz Simple Syrup
- 3 oz Tannic Fruit Juice
- 3 oz Whole Milk
Combine all ingredients except for milk.
Add 1/3 of the cocktail ingredients to the milk to ensure curdling.
Slowly add the rest of the cocktail ingredients, and allow to rest at least 15 minutes.
Strain the first third of the cocktail through your chosen medium.
Once the punch is running clear and a mat of curds has been formed, move the strainer to a clean container, and add the first run of punch back through.
Allow to strain completely, serve over ice and garnish.
What is a gimlet? A drink with a double soul. Rich in aromas and scents, this recipe adds a third spicy and “green” element: our Ancho Reyes Verde.Read More
This tropical variation unites the classic Italian flavors of the Negroni with the funky, fruity, and complex aromas of Jamaican rum.Read More
The Americano was first served in creator Gaspare Campari’s bar, Caffé Campari, in the 1860s. This mix of Campari, sweet vermouth, and soda was the direct predecessor to the Negroni and was so named because of its popularity among American expats.Read More
Another building block with all the required elements for Clarified Milk Punch utilizing an aged spirit base, this recipe is a starting point for experimentation in custom milk punch serves.Read More