Curds and Whey
Clarified Milk Punch
Yield – 25 servings (If you’re serving Bartenders, then 10 servings):2 lemons – Peel skin off carefully leaving as little pith as possible. Refrigerate the peeled lemons (You’ll need both the skins and the juice for this recipe).32 oz Remy Martin V.S.O.P. Cognac or Motu Rum – In large container combine with pithless lemon peels. Seal tight and allow to steep for 48 hours.After 48 hours combine lemon-peel infused spirit with:2 cups Demerara 2:1 sugar syrup. Before adding sugar, steep in a handful of loose-leaf chamomile tea until flavor permeates.Syrup Method – 2:1 dilution – lightly boil water and stir in sugar until it dissolves. Again, as a general recommendation – steep flavors into the water before adding sugarAnd add:3 oz fresh squeezed lemon juiceNext :Add 32oz heated whole milk.Method:Pour heated milk over lemon-peel infused spirit, tea syrup and lemon juice. It will curdle.Strain through fine cheesecloth or paper towels. This may take days to achieve perfect clarity. For overnight filtration, source a BioDeisel bag. Put in serving container and refrigerate. To serve, pour Milk Punch into sherry glasses. If Punch is too thick introduce some soda water.Garnish:1 Brandied Cherry.1 nutmeg, freshly grated over top of drink with microplane (Optional)
We tried out this newly available rum because of the unique characteristics it holds. Banana and dried vegetative notes yield to a sweet nose that is totally absent on the palate. This is one of the driest rums we’ve tasted.
Tonga Island Rum started as a small-scale rum for Polynesian royalty. Trademarked and registered in August of 2014 by Branded Spirits (USA), Motu Rum is now easier to get in North America. Motu is a mid-level priced amber rum that uses Polynesian sugar cane molasses as its base and aged in French limousine oak.