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Seasonal Milk Punch

Seasonal Milk Punch

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Ruby port gives this milk punch a bright pink hue.


  • Zest of 1 lemon, removed with a peeler
  • Zest of 1 lime, removed with a peeler
  • Zest of 1 orange, removed with a peeler
  • ½ cup (packed) light brown sugar

Recipe Preparation

  • Using a wooden spoon, muddle lemon zest, lime zest, orange zest, granulated sugar, and brown sugar in a medium bowl until fragrant, about 30 seconds. Add Port and bitters and let sit 15 minutes. Stir in bourbon, rum, lemon juice, lime juice, orange juice, and 1 cup water.

  • Bring milk to a bare simmer in a medium saucepan. Immediately pour milk into Cognac mixture (milk will curdle right away). Cover and chill at least 1 hour and up to 24 hours.

  • Strain mixture through a fine-mesh sieve lined with cheesecloth into a large bowl. Cover and chill until cold (any remaining curds should settle at the bottom of the pitcher).

  • Carefully ladle clarified punch into a clean pitcher, leaving any remaining curds behind. Chill until ready to serve.

Do ahead

  • Punch base can be made 1 week ahead. Keep chilled.

Reviews SectionCould not make this recipe because directions do not match up to ingredients. How much Port and Cognac?

How to Make Stephen Kurpinsky’s Clarified Cereal Milk Punch

If you haven’t noticed, we’re big fans of milk punch around here. The rich seasonal beverage is steeped in history, yet bartenders have taken up the mantle of reimagining what this centuries-old classic can become for modern drinkers. As Robert Simonson at the New York Times reported in 2014, guests have clearly caught on as well — the punch has definitely acquired its own kind of cult following among cocktail enthusiasts and bartenders alike.

Here, bartender Stephen Kurpinsky shares his own technique for creating a clarified milk punch imbued with a touch of flavor that will immediately conjure childhood nostalgia for many: the delicious elixir that is the leftover milk at the bottom of a bowl of Froot Loops. Read on for a step-by-step look at what goes into the making of his “Follow Your Nose” cocktail (the full recipe is listed in its entirety below):

All photos courtesy of Jim Sullivan/Medium Raw Arts.

First, peel your lemons — you’ll want eight of them.

Chop your two pineapples, peel skins and loosely cut into chunks.

Add a quart of sugar to a large container — this will extract the oil from the citrus peels.

Toss your pineapples into the sugar, along with your lemon peels and the juice of 12 lemons.

Express your cinnamon sticks, cloves, coriander and star anise pods by grinding with a mortar and pestle.

Stir up your mixture so that fruit, spices and sugar are combined.

And now you have the foundation of your punch recipe. From here, you’ll add all of your spirits and hot tea before allowing the combination to macerate for 24 hours.

From here, you’ll add all of your spirits into the oleo base: 16 ounces of Singani 63, Batavia Arrack, mezcal, white rum and dark rum 10 ounces of Pernod and 8 ounces of Pernod Absinthe.

After adding your spirits, stir everything to combine.

Now, brew eight ounces of orange blossom oolong tea and add the hot tea to the mixture, along with 16 ounces of hot water. From here, you’ll want to quickly cover the container and allow it to macerate for 24 hours.

After allowing the combination to sit for 24 hours, you’ll strain out the solids, gently pressing the mash through a sieve to get the pineapple’s juices.

Now, it’s time to start on your cereal milk. Add a half gallon of milk and a third of a box of Froot Loops (or your inner kid’s preferred cereal of choice) to a large saucepan and bring to a boil.

Once boiled, carefully pour the cereal and milk into a separate container with 10 ounces of lemon juice. The lemon juice will begin the process of curdling, which will separate the milk’s liquid and solids.

Combine your punch mixture with your cereal milk mixture. From here, you’ll allow the combination to sit for two hours so it can come down to room temperature. Once that’s happened, strain the large curds out by pouring the mixture through a sieve or chinois. Leave the liquid in a cool, dark place (or refrigerate) overnight so it can separate. After separation occurs, use a large ladle to scoop off the top and run the mix through a Superbag or coffee filter to strain it.

50 Fall Cocktail Recipes

MacKenzie Smith

Fall is full of opportunities for drinking. Thanksgiving, Halloween, and just a plain old pretty autumn evening are all great reasons to mix together a cocktail.

If you’re having a lot of company for a holiday party, you don’t want to have to spend the time making drinks for each guest. A big punch can come together quickly, leaving you more time to enjoy yourself. Punch à la Taylor starts with Assam tea and Irish whiskey, kicking it up with citrus juice and gentian liqueur. Fish House Punch combines dark rum and cognac with peach schapps. Fall is apple season, so you could also try our Chilled Cider Punch, a mixture of normal apple cider, hard cider, ginger beer, and whiskey.

Want an apple drink, but not preparing for a party? For the Szarlotka, simply combine spicy Zubrowka vodka and unfiltered apple juice to make a drink that tastes like apple pie in a glass. Prefer whiskey? Mix spiced apple cider with bourbon for our warming Bourbon Cider.

Autumn generally means cool weather, but on an unseasonably warm day you might want a refreshing drink that keeps the flavors of fall. Our Autumn Bellini features mulled cider, but prosecco keeps it light. The Cranberry Crush is a tart, gingery sipper that you’ll crave all year.

Find all of these cocktails and more in our collection of 50 great fall cocktail recipes!

Calvados Hot Toddy

This variation on a toddy combines calvados, a French apple brandy, with hot cider for a drink that’s autumn in a glass. Get the recipe for Calvados Hot Toddy »


Wassail gets its name from the Old Norse “ves heill” and Old English “was hál,” meaning “be fortunate,” which is how we feel when we drink it. Get the recipe for Wassail


On Greece’s Cyclades islands, this sweet, anise-flavored drink is said to boost libido.

Dainty’s Cranberry Gimlet

Kuhano Vino

In central Europe, winter parties are fueled by this mulled wine. A fruity red wine works best for this richly spiced punch, so try a bright-cherry merlot or a jammy syrah. Get the recipe for Kuhano Vino »


At Christmas, Ecuadorians sip tea spiked with a sugarcane spirit called aguardiente.

Regent’s Punch

This tea-infused champagne punch makes an elegant centerpiece for any festive occasion. Get the recipe for Regent’s Punch »

Polish Apple Pie Cocktail (Szarlotka)

Polish Apple Pie Cocktail (Szarlotka)

The Trophy Wall

The sharp herbal finish provided by Fernet Branca balances the richness of this cream drink.

Apricot Blossom

This surprisingly balanced cocktail offers up layers of fruit, spice, and sweetness, with a hint of vanilla from the rum.

Spiced Wine

Red wine warmed with cloves, cinnamon, lemon, and sugar is a quintessential fall treat.

Kir Royale

Unlike a kir, which is made with white wine, a kir royale is topped with sparkling wine and garnished with fresh berries.
Get the recipe »

The Long Hello

The name of this cocktail references an obscure prog rock album from the 1970s, but the drink itself is an elegant champagne cocktail created for wedding toasts and, with the apple brandy and the St. Germain, perfect for cold weather.

The Pledge

In this easy-drinking beer cocktail, the concentrated raisin flavor of the sherry, the honeyed quality of the Benedictine liqueur, and the oatmeal stout add up to something like “breakfast in a glass.” A sprinkling of sweet, spicy nutmeg seems completely appropriate in this context.

Otto’s Sour

This gorgeously floral and spicy drink is built like a classic New York sour, with a float of red wine on top and aquavit in place of whiskey.

Cayo Romano Cocktail

Freshly grated nutmeg rounds out the flavor of this shaken rum-and-citrus juice cocktail. Get the recipe for Cayo Romano Cocktail »

Russian Caravan

Bourbon lends warmth to this tea-based cocktail.

Ginger Gold Rush

This twist on the Gold Rush substitutes honey for ginger liqueur. Ginger Gold Rush »

Celery Cider

Vodka, celery bitters, apple cider, and lime combine to create a light and smooth fall cocktail.

Maple Vodka and Espresso Dessert Cocktail

Indulge yourself with this cocktail treat, sweetened with maple syrup vodka, Kahlua, and heavy cream.

The Naked Ape

Pot-still Jamaican rum is redolent of ripe banana, so it’s a natural combination with banana liqueur. Cinnamon syrup gives the drink a spicy depth.

Bourbon Bramble

In this dark, easy-drinking cocktail, bourbon, creme de cassis, and elderflower liqueur come together in a beautiful marriage of flavors.

Bourbon Cider

This apple-and-bourbon cocktail is perfect for fall.

Hot Coconut Milk Punch

Coconut milk adds richness to this warm bourbon cocktail.

La La Lola

This riff on a cherry cola uses cola ice cubes to keep the flavor robust.


Few cocktails are more classic than the Manhattan, a mix of rye whiskey, sweet vermouth, and angostura bitters.


This anise-perfumed cocktail is a New Orleans classic.

Whiskey Sour

This tart, warming cocktail is perfect all year.

Cranberry Crush

Spiced rum and fiery ginger beer combine with tart cranberry juice in this flavorful cool-weather cocktail.

Chilled Cider Punch

This chilled cider punch combines the fall flavors of a mulled cider with the celebratory feel of a sparkling punch. Get the recipe for Chilled Cider Punch »

Pear Haymaker

Vodka, ginger beer, and muddled pear make for a tart and refreshing cocktail perfect for sipping on a cool fall evening. Get the recipe for Pear Haymaker

Ciderhouse Whiskey

Two simple ingredients, whiskey and cider syrup, combine to make a powerfully good drink. A twist of lemon lends a bitter brightness without diluting the richness of the cocktail.

The Mr. Adams

This richly-hued beer-based cocktail, built on Sam Adams’s yeasty, fruity, fizzy Infinium brew, has a slow burn thanks to a rich black pepper syrup.

Bourbon Chai

The rich, spicy warmth of chai is a perfect drink for a cold winter’s day, and it’s made even more warming with the addition of a bourbon like Maker’s Mark, whose notes of clove, vanilla, and caramel marry perfectly with the ingredients in the chai.

Fish House Punch

Dark rum and cognac warm up this peach punch created in the 18th century.

Chai Iced Tea

This full-flavored chai has plenty of kick, thanks to the addition of black pepper, ginger, and cinnamon, and plenty of other warming spices.

Pumpkin Old Fashioned

Mingling the orange-scented old fashioned with subtly sweet pumpkin yields a brilliantly colored seasonal cocktail. Get the recipe for Pumpkin Old Fashioned »

Rock & Rye & Rum Punch

Spiced Pear Collins

Pear purée, gin, and rosemary give this autumnal cocktail a crisp, woody sweetness, robust density, and sour, crackling effervescence. Get the recipe for Spiced Pear Collins

Autumn Bellini

Prosecco marries with richly spiced mulled cider and a splash of fig vodka in this fall drink.

Poinsettia Punch

This brightly spiced punch recipe includes gin, lemon juice, cinnamon syrup, and allspice dram.

Il Palio

Campari ice cubes morph this drink from a Manhattan into a Boulevardier as they slowly melt. Get the recipe for Il Palio »

Punch à la Taylor

Sweet citrus, whiskey, and a pleasantly bitter gentian-flavored liqueur combine in an elegant punch concocted by New York City cocktail bar The Dead Rabbit.

Nuestra Casa

The classic gin and tonic gets a seasonal twist from a splash of pear and allspice liqueurs.

Second Circle

Port, bourbon, and maple syrup come together in this cocktail, which has an intense color, depth of flavor, and a bit of a bite.


This take on a Manhattan gets an aromatic kick from a touch of green Chartreuse.

Apple Pie Jelly Shots

This Apple Pie jelly shot plays straight to tradition: apple juice, Apfelkorn, and Tuaca, a creamsicle-flavored liqueur.

Bourbon Smash Jelly Shots

This jelly shot is a mix of fresh raspberries and mint with just a touch of bourbon.

Pear Sour Jelly Shots

This Pear Sour has a sophisticated balance of lemon, pear liqueur, and gin, with a dash of Angostura bitters.

Pearman’s Toddy


Dissecting the Classic Gin Gimlet

Everything you need to know about the iconic gin cocktail, from its seafaring origins to the perfect formula—and beyond.

20 Refreshing Non-Alcoholic Punch Recipes That Everyone Will Love

We believe that the key to throwing an exceptional Southern party is to create a delicious punch that will leave a lasting impression on guests. We collected our most refreshing non-alcoholic punch recipes that serve as the ultimate festive sippers. From zesty and fruity sparklers like Cherry Limeade to festive and spiced punches like our Mulled Cranberry version, we&rsquove got all the non-alcoholic punches you will need for every occasion.

These drinks are so easy to make that even the busiest host can become a skilled mixologist. Believe us when we say that these flavorful mocktails taste even better than alcoholic cocktails and are far more refreshing. Half of the beauty of these punches are in the presentation&mdashso break out your Mason jars and vintage punch bowls that Granny gifted you and get to mixing. Next celebration serve up a deliciously crafted, kid-friendly punch instead of a cooler of sodas. you won't be sorry you did.

Happy Imbolc! In celebration, I’m sharing this recipe for Whiskey Milk Punch from the Gather Victoria ECookery book (for Gather Patrons) which is called Scailtin in Ireland. It can be dated back to the 1700s where it was commonly served in a punchbowl and drunk warm in a mug – but I’m serving it over ice! I’ve also added a touch of Heather Tea to bring its seasonal glorious magic to this creamy libation.

Found growing in across the moorlands of Ireland and Scotland, Heather is said to be a flower/ herb of Brigid. Magically it is wonderful for spells relating to purification, protection and new beginnings – so its use is very appropriate to Imbolc. Ritual bathing was another important custom at Imbolc and so a heather bath would be lovely! Plus herbalists consider this a cleansing and detoxifying plant that can help with aching bones and joints! Just gather a large bundle of heather, place in a large pot and cover with boiling water, let simmer for a few hours, then strain it into the bath.

For my bath infusion, I added Imbolc herbs such as lavender, angelica, bay laurel and sage – all magical purifiers as well!

Heather is also sacred to Venus and often called the “Flower of Passion”. It’s said to enhance both good fortune, good luck and physical beauty! White heather is said to be especially effective for enhancing good luck! Robert Graves claimed heather was a “suitable tree for the initiation of Scottish witches.” Keeping heather in the house will bring peace to the household and in the garden, it will attract the fairy folk.

​ The Heather Family ( Ericaceae ) is a huge family mostly used as ornamentals but what’s not well known is their culinary and medicinal use. Most widely used has been Common Heather ( Calluna vulgaris ) but the winter-blooming Erica ( Irish heath) is a close relation found throughout the Pacific Northwest (and many other places with similar damp climates!)

The culinary medicinal and magical uses of common heather are ancient! Residue of heather beer was found on pre-Pict pottery dating back to 2000 BC and it remains popular for quaffing in Scottish pubs today. Heather tea is also beloved and was reputed to be a favourite of poet Robert Burns.

​ In the Highlands infusion of heather tops are used to treat coughs, consumption, to soothe the nerves, ease depression, help with insomnia, arthritis and rheumatism. It also stimulates the flow of bile and urine, making it useful in cleansing and purifying teas. (Note: Heather may raise blood pressure slightly, so people with high blood pressure should avoid.)

The branches can be woven into wreaths, baskets, mats, and were traditionally used to make brooms and stuffed into mattresses. In the 16th century, James VI’s tutor George Buchanan wrote that a heather bed “… restores strength to fatigued nerves, so that those who lie down languid and weary in the evening, arise in the morning vigorous and sprightly.”

So tonight (or tomorrow) be sure to light plenty of candles as is the Imbolc tradition and then lift a glass of this Milk Punch with a toast:

“Candle, candle burning bright Winters halfway done tonight. With a-glowing, we are knowing Spring will come again!”

  • Peeled zest of 6 lemons plus 1 1/3 cups juice from a total of about 10 lemons
  • 2 tablespoons superfine sugar
  • 2 quarts (1/2 gallon) whole milk
  • 1 3/4 cups turbinado simple syrup (see note)
  • 2 cups cognac, such as Pierre Ferrand 1840
  • 1 quart demerara rum, such as El Dorado Five-Year
  • Garnish: freshly grated nutmeg

Place peeled zest in a non-reactive bowl or container. Add superfine sugar and muddle until the sugar starts to pull out the essential oil in the peels, about 5 minutes. Cover and refrigerate for at least 3 hours, preferably overnight. After it sits, the peels will shrivel and the oils and sugar will combine into a fragrant syrup, called the oleo-saccharum.

Heat milk in a large saucepan, stirring constantly, until steaming but not boiling. Off heat, add the oleo-saccharum (with the zest), lemon juice, simple syrup, cognac, and rum. Stir vigorously until the curds and whey have separated. Strain mixture though a fine mesh strainer to remove curds and zest. Add more syrup or dilute with water to adjust sweetness. Serve warm or cold, topped with freshly grated nutmeg.

Milk Punch Recipe

Think of it as an easy, no-egg eggnog. Or think of it as a classic Southern tipple, with an alluring blend of sweetness and richness, and a deep-flavored kick. However you approach the milk punch, just be sure to think of it sometime during the holiday season.

I had a great time sipping one of these on a July morning in New Orleans, but with its fullness of flavor, its silky texture and its nutmeg finish, the milk punch seems particularly well-suited to this time of year. Classically made with a combo of brandy and rum, the milk punch also works well with bourbon in the place of either or both. And while it's lovely to drink the punch when poured into a glass full of crushed ice, you can instead serve it hot, for a rich and potent warmer. Either way, this drink that dates back to horse-and-buggy days has a way of slowing everything down, taking the edge off a hectic holiday season if only for an hour or two.

Almond Milk Bourbon Punch

I first discovered the wonderful ritual that is brunch during my college years in New Orleans. Leisurely late morning meals (early afternoon, if we’re being honest) with friends. Brunches served with the best sweet and savory dishes that always made you think, “Why do they only have this on their brunch menu?!” When it comes to food, New Orleans will never let you down. And it sure won’t disappoint when it comes to having a cocktail.

Enter: cocktails at brunch. More specifically, New Orleans milk punch. I am a Bloody Mary lover through and through, but I was quickly sold on this milky sweet concoction. Traditionally, milk punch is made with either brandy or bourbon, milk or cream, simple syrup, vanilla extract, and a dusting of nutmeg.

Bucatini Cacio e Pepe

By swapping unsweetened almond milk for cream and making a simple syrup from sucanat, the outcome is just as satisfying as the original. The sucanat simple syrup adds a slight hint of molasses to the mix, giving the drink a darker hue than traditional milk punches.

So make some brunch, shake one up, and beware, these sweet little drinks pack quite the punch! Hope you all are having a lovely weekend!

6 Milk Punch Recipes for Mardi Gras (or Any Tuesday)

When you first see milk punch, you may think it's a misnomer. Though the 18th-century cocktail is made with milk, it's as transparent as water (okay, more like translucent), which is why contemporary bartenders are as obsessed with it as was Benjamin Franklin back in 1763. But wait, what happens to the, uh, milky stuff? Well, the milk gets mixed with liquor, simple syrup, and dairy-curdling citrus, then those curds get strained out, leaving behind flavorful, alcohol-infused whey. In the era before refrigeration, this process ensured the punch could remain shelf-stable for months.

Since then, this cocktail has remained a New Orleans tradition, an eye-opener that provides much-needed stamina during the whirl of Mardi Gras festivities. But today, bartenders across the country are whipping up their own versions, with liquors ranging from the traditional brandy to vodka. Be forewarned -- some of these recipes are time-intensive. so plan ahead!

Eggnog Is Great. But This Holiday Season, Go for a Beautifully Clear Milk Punch.

For all of its festive flair, Eggnog, when you think about it, can be kind of a bummer. It’s often way too thick, it doesn’t pair well with food, and its rich ingredients can make for an overall overwhelming drinking experience.

A better alternative to mugs of the viscous nutmeg-garnished sip? It’s very distant cousin, clarified milk punch. Also called English milk punch, or clear milk punch, it’s a style of drink that has been around since the 17th century. It admittedly takes some time to make, but the unique results can be well worth the effort.

“Milk punch is a fascinating mistress and holds up incredibly well with almost anything,” says Gareth Howells, the beverage director at The VNYL in New York City. “The milk post-break has an amazing ability to harmonize and soften almost anything you can throw into it.”

The holidays are a time to enjoy good cocktails with the people who matter most. Give your friends and family a treat by making your milk punch with 100 percent pot-still rye. Lot 40 is a superior Canadian whisky, with a flavor as special as the season. Don’t make the perfect holiday cocktail without it.

Howells has had several different iterations on the menu at The VNYL, including the 1862, with Copper & Kings American brandy, Hennessy VS Cognac, Batavia arrack, pineapple, lemon, clove, coriander, Ceylon green tea, demerara sugar and milk. The coolest thing about milk punch? If it’s filtered properly and has a high enough ABV, it can last just about indefinitely in the fridge, where it can continue to mellow and evolve.

He’s currently working on a four-month barrel-aged version with Avión tequila. “Milk punch really is the sum of its component parts,” he says. “It has a beautiful silken mouthfeel and, if made properly, a really well-rounded body.”

“The interest in clarified milk punch even centuries ago was due to the fact that the process left a product that would keep even at room temperature,” says Joel Schmeck, the lead bartender at Irving Street Kitchen in Portland, Ore. This is a fact that no doubt appealed to our cold-storage-challenged forebears. Schmeck keeps his punch chilled and believes it tastes best within the first few months of preparation.

Schmeck says it’s the quality of ingredients rather than the method of clarification that produces the best results. Though most recipes call for scalding the milk, he has had nearly the same success with it right out of the fridge. Most important is to use fresh, nonhomogenized organic whole milk, which has the most collected fat. His Lemon Bar Clarified Milk Punch mixes graham-cracker-infused clarified milk with Flor de Caña four-year-old rum, Licor 43 liqueur, Amaro Nonino Quintessentia, Batavia arrack, regular and Meyer lemons cinnamon, vanilla and nutmeg.

“The beauty of clarification is the process by which impurities are removed and ingredients meld together,” says Schmeck. “Milk punch is often bright and citrusy, refreshing yet spicy, and has a plethora of variable flavor profiles.” He views it as a great alternative for a seasonal winter cocktail but says it’s appealing any time of year.

For the Clarified Milk Punch at Voltaggio Brothers Steakhouse at MGM National Harbor Resort & Casino in National Harbor, Md. (the oldest of the restaurant’s Timeline Cocktails, dating back to 1670, and described on the menu as Ben Franklin’s favorite punch), the milk is curdled separately by straining it through the same cheesecloth multiple times, which traps the curds and leads to an increasingly clearer liquid. It’s mixed with Bacardí Carta Blanca white rum, Bacardí 151 rum, Buffalo Trace bourbon, Osocalis brandy, Batavia arrack, absinthe, pineapple, oolong tea, bitters and spices, poured over ice and garnished with pineapple leaves and lemon peel.

“It doesn’t have the same thickness and physical appearance of milk but a similar smooth silky mouthfeel,” says Voltaggio general manager Doug Baumann. “It also is [maybe] for people who might be timid of trying a creamy drink this would be a branch into that world for them.”

South of San Francisco, the coastal burg of Half Moon Bay bills itself as the Pumpkin Capital of the World, with an annual festival and filled patches ready for the plucking. So it only makes sense that the community-driven restaurant The Conservatory at The Ritz-Carlton would pay homage to the orange orbed fruit. But rather than mix up a thick milkshake of a drink, staff opted for something lighter. The Great Pumpkin Punch mixes rum and bourbon with pumpkin, cinnamon, clove, ginger and milk, which is curdled with citrus before the solids are strained out. The drink is soft on the palate, with a lemon tang and a hint of baking spice.

Stephen Kurpinsky, the beverage director at George’s at the Cove in La Jolla, Calif., originally researched milk punch at the suggestion of chef and partner Trey Foshee. “The result was nothing else I’d ever tried before—soft and drinkable even though it had a lot of harsh booze in there,” he says.

He has had different versions on the menu for two years now, including his Follow Your Nose Milk Punch, which is made by macerating Singani 63 brandy, Batavia arrack, mezcal, white rum, dark rum, Pernod absinthe, a pineapple and lemon oleo saccharum, orange blossom oolong tea, cinnamon, cloves, coriander and anise. It’s mixed with milk that has been curdled with lemon juice, left to set for several hours and initially strained through a chinois. The mixture then stays in the wine cellar overnight to separate. The punch is skimmed off the top with a large ladle, then run through a super bag until it’s as clear as possible, then served over ice and garnished with Froot Loops cereal.

He’s also working on a Baja-inspired version, with mezcal, tequila and an oleo saccharum of lemon and prickly pear. So are there any ingredients that don’t work with clarified milk? Kurpinsky says no, because the process adds texture and mouthfeel rather than flavor. He’s even had success with Campari liqueur, whose natural acidity breaks milk into two parts, changing the bitter red Italian aperitivo into something softer, silkier and pink that’s super fun to play with.

Besides, he doesn’t really see the point in using regular milk in drinks, as it can come across as messy and unappealing. “With every sip, you leave a weird milk ring inside the glass reminding you of how much you’ve consumed,” he says. “Why come to a cocktail bar if you can mix brandy and milk at home?”