Jamaican Milk Punch
1 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 oz
The butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.
0.5 oz
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 oz
These rich rums get their dark color from added caramel, not necessarily aging. Flavors are caramel and brown-sugar forward. Common examples are Meyers's and Coruba (Jamaican) or Gosling's Black Seal (Bermuda). A key ingredient in many classic tiki-era cocktails.
6 drop
A liquid produced from macerating vanilla pods in ethanol. To be considered 'pure' the solution must contain a minimum of 35% alcohol and 100g of vanilla beans per litre. One drop goes a long way.
1 dash
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
0 grated
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
Shake ingredients over ice, or, add all the ingredients to a drink mixer tin. Fill with 12 oz crushed ice. Flash blend and open pour with gated finish into a double rocks glass. Garnish with grated nutmeg. #shake #blend #ontherocks
Described in 1873 The Brooklyn Daily Eagle as “the surest thing in the world to get drunk on ...”
Strong
Creamy