It tastes like fruit punch! So crazy and delicious! :D Great video, I've been wanting to do one on this topic as well as I feel like often clarified milk punches are portrayed as way more complicated than they really are. Just to share some insights - I've done quite a bit of reading and troubleshooting with people regarding issues with milk punch, and I think letting it sit longer before straining will make it easier to strain clear in one go. Also shaking it up once in a while is useful (I usually just make em in mason jars). As the milk reacts with the lemon, the proteins unravel and re-bond, essentially forming little "nests" that trap all impure particles. (similar process is used in cooking to create consommes, clear broths) So basically once the nests form, it'll be more effective at catching all larger particles over time and some agitation (more contact and chances for particles to get caught). Ideally, all the 'clarifying' should happen using the milk protein 'nests' as the filter instead of leaning on the coffee filter/nutmilk bag for the job, if that makes sense. Whenever I've done it, I usually let it sit at least 12-24 hrs (in fridge) before straining, and never had to use more than a single round in a coffee filter. Hope that helps!
I've experimented with straight up just making a cocktail and milk washing it(separate single servings of a lemon drop and gin sour). Came out pretty nice. Smooth, sweet, heavier body, less bitter and harsh notes. Also, fun fact: shaking a milk washed cocktail with some ice creates a pretty solid foam, pretty comparible to an egg white. Definitely need to try something like this though!
Would love to know what your measurements approximately look like if you get a chance. I’ve been thinking of experimenting with clarifying a few cocktails of mine in hope of having ready made bottles for quick cocktails :)
A favorite bar of mine, Balderdash in Copenhagen, does a version of this with buttermilk and mezcal. Then mixed with some pineapple juice and dried lovage. It’s to die for!
I had read this exact recipe a few months on The Splendid Table and hadn't been able to get the idea of it out of my head until I tried it for myself. And it is incredible! Velvety mouthfeel, delightful fruity taste, and that gorgeous pale hue. I'm making several batches of this as holiday presents. Thank you for featuring this old school style of punch.
Hi, I've made this twice, once a failed attempt using UHT milk. And a successful attempt with pasteurized milk. Impressed by the effect of the washing, love these advanced techniques.
I made this for the first time last night. Not this one specifiically, but I milk washed a punch I really like from The Craft Cocktail Party - Ruby Punch and added tea instead of water for dillution: 16oz Bourbon 8oz Ruby Port 16oz English Breakfast Tea 4oz Lemon Juice Half a cup caster sugar mascerated in lemon peels of two lemons Slowly pour the concoction into 380mls of milk, stirring the whole time and strain through a coffee filter after 30 minutes. I tried spinning it in Dave Arnold's centrifuge, the Spinzall, and it was only very slightly cloudy. Certainly quicker than pouring through a coffee filter, though I ended up doing that anyway to get rid of the last bits of cloudiness. Wow. This drink is amazing. It has an incredible silky texture and barely tastes alcoholic despite being incredibly strong. It just tastes like lemony goodness. The wine flavours come through but are really light while somehow being full bodied, with none of the heaviness and thickness of wine. The only aspect of the whiskey that remains is the smokiness. With a more flavourful whiskey than Maker's Mark, other flavours might come through, but the smokiness is pretty beautiful in its own right. It is so smooth I could probably scull 2 liters of it without my tongue even noticing the alcohol.... But I probably shouldn't.
There's an anime, called "Bartender" I believe, that tells stories about patrons of a bar who talk to the bartender about their joys and sorrows of their day. At the end of each episode, the bartender gives them a drink where the ingredients and taste have a symbolic relevance to their issues, and they learn something from it. It'd be cool if you recreated some of the drinks.
The Sleepy Barmaid is similar, with her moving cart bar keeping the location fluid. the cocktails are all real too which is nice, and almost all of them have their recipe to the side as they're made.
Just made my first batch! I had some difficulty with the straining (I didn't let it settle enough, so after 5 or 6 passes I put it back in the fridge to separate more), but the result was unreal.
I love Aviations. There is a huge difference between types of Creme de Violet. It may be worth working with three different ones to see how the outcome is different. We love Bitter Truth's version of creme de violet the best. It also gives it the Aviation the best sky blue color. Some other brands will leave the drink pink. :). So excited for you to try this one, Cocktail Chemistry!
While you've got the arrak you should try to make swedish punsch, it's delicious! Aged arrak, black tea, sugar, lemon juice and water is mixed and topped with some aged rum. It is basically a liquere (spelling?), and we drink it either cold as is or heated with yellow pea soup. Cheers from Sweden!
I love punches, because I can make them in advance; allowing me to mingle and not bartend. That plus the colder weather makes me crave one of my favorite (though just a little more involved for service) punches, a Tom and Jerry. Would love to see you get some more press to this old drink. Maybe even an excuse to pick up a Tom and Jerry set!
i would love to try clarifying a latte, mix the milk and coffee first to pull out the bitter tanins and then clarify it, and potentially even carbonate to make a fizzy coffee soda that isn’t super bitter like most espresso soda
the challenge is that this method requires a citrus component to react with the milk and create the curds for filtration. The curdling process is what pulls the tannins and harshness out of the drink
Awesome! I want to try to make a clarified version of crema di limoncello. But traditionally only the peels are used in cellos so, I’m worried about upsetting the balance of the final result by adding much lemon juice.
To other slavic viewers: This works with cheap sweet wine, Czech UM, and teabags of ahmed's or whatever cheap, strong tea you drink. Probably not the original taste, but still surprisingly pleasant.
Not going to lie...this thing sounds like what a dairy-farmer-turned-boxer would call his finishing move. "You thought you could fight me? Let me give you a little clarity on that choice of action...."
Outside of some Pinnacle cocktail books outside of beachbum berry or even the Savoy cocktail book, what other material should I buy in terms of cocktail spirits and or techniques? Also haven't heard of this recipe before and I'm glad that you're posting it I'm definitely going to give it a try this evening after work!
Liquid Intelligence and Imbibe! are both excellent. I also really like Martin's Smuggler's Cove book (a must if you are into Tiki) and Brad Parson's Bitters and Amaro books.
That looks really good. Got to try this. Thinking of making this for giving away at christmas. Know of more cocktails that is suitable for bottling like this one?
Really great video as always:perfect and simple... Btw I have a question: is there any ratio or proportion between spirit-acid-milk that you have to follow in order to have a right milk washing? Or you can simply use a decent amount of milk?
The basic way would be: 300 ml spirit, 230 ml milk, 80 ml citrusjuice. You can play around from there and make your own version. You just have to keep in mind, the filtration is made by the curdled milk. So not enough milk or acid means not a great filtration. Too much softens the drink a lot and it loses flavour and colour. So feel free to change every ratio to your liking. It a cocktail, not rocketscience ;)
Talking about milk, I would really like to see your take on A clockwork orange's laced milk drink that Alex and his droogs consume. To get in the mood for so e ultraviolence.
So much great videos. Found your channel 2 days ago and i've watched almost everything! Do you think you could make the aqua velva cocktail from the zodiac movie and maybe offer some advice on how to improve upon it?
Hey! I tried this at home.. quick question. What kind of coffee filter equipment are you using? I could not get it to strain through my coffee filters at home! Thank you
May I ask what temperatures are the tea and the milk at when they are mixed in? Is it room temperature or would it be warm/hot? (And does it actually affect the result in any way?)
No effect. I leave the tea to cool a bit so that it doesn't burn off the alcohol, but it doesn't matter if it makes the punch hot. The punch being hot and the milk being hot don't matter. It works cold, warm or hot.
If I wanted to milk wash wine or sake, how much lime/lemon juice do I need to add? You recommended a 4:1 ratio for milk, but there is no recommendation for the acidic component. Please help!
While on the subject of drinks that sound gross but are probably delicious, have you ever made a mayonnaise cocktail like the Mayoty Dog or Mayogarita from Mayonnaise Kitchen in Tokyo?
I noticed you got the new book from The Aviary. How are you liking it? Personally, I think it is currently the reigning champ of cocktail books, but I think Cocktail Codex could give it a run for its money.
Would cachaça work instead of the Arrack? I have cachaça but they don’t sell van Oosten in Alabama and you can’t ship in booze here so I’d have to go on a road trip for some. I know you said any Light Rum would work, I just wondered if you thought cachaça might be better?
Mr Cocktail, how much do you think is the alcohol percentage in this clarified milk punch and what would you recommend mixing with this drink if thinking about making a cocktail with it? 😛
@@azraelf.6287 If you know the abv and volume of all the liquids in your drink you can work out the alcohol percentage. Lets keep it simple and say you're doing a rum and coke. 60ml of 40% abv rum = 60ml * 0.4 = 24ml of alcohol 240ml coke + 60ml rum = 300ml total volume 24ml alcohol / 300ml = 8% abv You can do the same thing for cocktails with different spirits, just work out the alcohol content of each spirit and then add the total ml of alcohol together. Or you could do it the easy way and use this www.cocktailchemistrylab.com/calculator
So my end result was good, but it takes for-f*ing-ever to filter it!!!! How long should it take? I'm going on two hours..... The cloth and coffee filter get so gunked up I can't use them and have to switch out
it's definitely a prepare-in-advance kind of drink. I tend to make several liters of it at a time and keep it in my fridge. It keeps indefinitely, though you will notice it becomes slightly bitter over time. With coffee filters, 4-5 hours is pretty normal.
Is the only thing you need for this to work alcohol and acid? I wanna make a cocktail and infuse it with the milk punch (and clarify it) but the port and tea wouldn't work with my idea.
![เจ็บที่ยังฮัก - ม่อน วรวิทย์ [ Official Mv ] จอนนี่มิวสิค](http://i.ytimg.com/vi/KALIGSRSjFs/mqdefault.jpg)
It tastes like fruit punch! So crazy and delicious! :D Great video, I've been wanting to do one on this topic as well as I feel like often clarified milk punches are portrayed as way more complicated than they really are. Just to share some insights - I've done quite a bit of reading and troubleshooting with people regarding issues with milk punch, and I think letting it sit longer before straining will make it easier to strain clear in one go. Also shaking it up once in a while is useful (I usually just make em in mason jars). As the milk reacts with the lemon, the proteins unravel and re-bond, essentially forming little "nests" that trap all impure particles. (similar process is used in cooking to create consommes, clear broths) So basically once the nests form, it'll be more effective at catching all larger particles over time and some agitation (more contact and chances for particles to get caught). Ideally, all the 'clarifying' should happen using the milk protein 'nests' as the filter instead of leaning on the coffee filter/nutmilk bag for the job, if that makes sense. Whenever I've done it, I usually let it sit at least 12-24 hrs (in fridge) before straining, and never had to use more than a single round in a coffee filter. Hope that helps!
Thank you for all of the details! Such an interesting cocktail idea.
I'll have to try this. I would certainly appreciate a way to cut out the three or so hours of straining through a coffee filter.
Thank you so much for this tip!
do you shake it while the curdles?
I've experimented with straight up just making a cocktail and milk washing it(separate single servings of a lemon drop and gin sour). Came out pretty nice. Smooth, sweet, heavier body, less bitter and harsh notes. Also, fun fact: shaking a milk washed cocktail with some ice creates a pretty solid foam, pretty comparible to an egg white.
Definitely need to try something like this though!
Wow that sounds incredible. How much milk do you add into the cocktail? What’s the yield ?
Would love to know what your measurements approximately look like if you get a chance.
I’ve been thinking of experimenting with clarifying a few cocktails of mine in hope of having ready made bottles for quick cocktails :)
Made this for this year's Christmas, very smooth and calling for refills. Thanks for sharing this recipe!
Aaaaand already back for a second batch by popular demand!
A favorite bar of mine, Balderdash in Copenhagen, does a version of this with buttermilk and mezcal. Then mixed with some pineapple juice and dried lovage. It’s to die for!
So something completely different, not another version.
You never cease to amaze and inspire! I can’t wait to try this. Thank you for continuing to produce such educational and unique content!
Yeah! Arak! Much love from Indonesia 🇮🇩
Can you do the hairy hangover from NCIS?
(Attempt 25 - you cant ignore me forever)
I'll take a look! At first glance, looks pretty nasty ;)
Well see if you can out a ‘cocktail chemistry’ spin on the cocktail
if you want a really hairy hangover, use scp-420
I've got to imagine whoever first thought of this drink was already blasted on something when they did.
People made some weird shit to use something before it went bad lol
Chemist
Same for the first person to drink milk from a cow. They probably did a lot of kinky things lol
Probably wanted a creamy drink and got grossed out by the curdled milk so they filtered the solids out
😂😂😂
I had read this exact recipe a few months on The Splendid Table and hadn't been able to get the idea of it out of my head until I tried it for myself. And it is incredible! Velvety mouthfeel, delightful fruity taste, and that gorgeous pale hue. I'm making several batches of this as holiday presents. Thank you for featuring this old school style of punch.
Going to make this for the family for Christmas. Should make for a nice drink on a hot Australian summer day.
Hi, I've made this twice, once a failed attempt using UHT milk. And a successful attempt with pasteurized milk. Impressed by the effect of the washing, love these advanced techniques.
I made this for the first time last night. Not this one specifiically, but I milk washed a punch I really like from The Craft Cocktail Party - Ruby Punch and added tea instead of water for dillution:
16oz Bourbon
8oz Ruby Port
16oz English Breakfast Tea
4oz Lemon Juice
Half a cup caster sugar mascerated in lemon peels of two lemons
Slowly pour the concoction into 380mls of milk, stirring the whole time and strain through a coffee filter after 30 minutes.
I tried spinning it in Dave Arnold's centrifuge, the Spinzall, and it was only very slightly cloudy. Certainly quicker than pouring through a coffee filter, though I ended up doing that anyway to get rid of the last bits of cloudiness.
Wow. This drink is amazing. It has an incredible silky texture and barely tastes alcoholic despite being incredibly strong. It just tastes like lemony goodness. The wine flavours come through but are really light while somehow being full bodied, with none of the heaviness and thickness of wine. The only aspect of the whiskey that remains is the smokiness. With a more flavourful whiskey than Maker's Mark, other flavours might come through, but the smokiness is pretty beautiful in its own right. It is so smooth I could probably scull 2 liters of it without my tongue even noticing the alcohol.... But I probably shouldn't.
Seriously love the dave brubeck in the background
Did this with rum blackberry mead and mint tea for some bouji mojitos. Came out amazing
There's an anime, called "Bartender" I believe, that tells stories about patrons of a bar who talk to the bartender about their joys and sorrows of their day. At the end of each episode, the bartender gives them a drink where the ingredients and taste have a symbolic relevance to their issues, and they learn something from it. It'd be cool if you recreated some of the drinks.
The Sleepy Barmaid is similar, with her moving cart bar keeping the location fluid. the cocktails are all real too which is nice, and almost all of them have their recipe to the side as they're made.
Just made my first batch! I had some difficulty with the straining (I didn't let it settle enough, so after 5 or 6 passes I put it back in the fridge to separate more), but the result was unreal.
Can you do the Aviation next? It’s a wonderful cocktail with a nice pale blue look to it.
will add it to the list!
How to drink did it
How to Drink did it twice.
I love Aviations. There is a huge difference between types of Creme de Violet. It may be worth working with three different ones to see how the outcome is different. We love Bitter Truth's version of creme de violet the best. It also gives it the Aviation the best sky blue color. Some other brands will leave the drink pink. :). So excited for you to try this one, Cocktail Chemistry!
The aviation is the most overrated cocktail on planet earth. It tastes like dish soap regardless of which violette you use.
Just made this and oh my God. This is absolutely beautiful! Thank you!
In Switzerland, we have a bottled drink similar to this but without the alcohol, it's called "rivella", very tasty and refreshing
@1:30 no need to attack me during my day off!
While you've got the arrak you should try to make swedish punsch, it's delicious! Aged arrak, black tea, sugar, lemon juice and water is mixed and topped with some aged rum.
It is basically a liquere (spelling?), and we drink it either cold as is or heated with yellow pea soup.
Cheers from Sweden!
I didn't have all the ingredients, so I used a medium tea, and a strong rum istead, but it was still fantastic!
Background music is lowkey chill af
Damn! I just tried this recipe and I don't regret it! Thank you for showing us this recipe! Bless your soul! Cheers mate!
This recipe looks familiar- I made one with the same ingredients from America’s test kitchen. I love this stuff and so did my guests!
End result looked amazing - but I guess I'm just so immature, because every-time you use the nut milk bag, I crack up!
It's only a matter of time until Nick does a nut milk cocktail special...
Neat! Similar to how an egg coffee makes the result less astringent. Thanks for the info on a drink I never heard of!
Made some, now it's my sister's favorite drink.
Hey new to watching your channel but really love it, you made me start bartending and I love it. Big thanks to you :D
I made this drink and I was very skeptical after adding the milk...
But it tasted incredibly good!
I love punches, because I can make them in advance; allowing me to mingle and not bartend. That plus the colder weather makes me crave one of my favorite (though just a little more involved for service) punches, a Tom and Jerry. Would love to see you get some more press to this old drink. Maybe even an excuse to pick up a Tom and Jerry set!
i would love to try clarifying a latte, mix the milk and coffee first to pull out the bitter tanins and then clarify it, and potentially even carbonate to make a fizzy coffee soda that isn’t super bitter like most espresso soda
the challenge is that this method requires a citrus component to react with the milk and create the curds for filtration. The curdling process is what pulls the tannins and harshness out of the drink
@@johnprice3379 yeah my thought is to use orange juice as that tends to pair well with espresso
I watch the full adds for this channel. My way of donating
fun fact this is how they make that clear protien
Just tried this and it's amazing! Thank you for sharing!
Super excited to see you doing this one! I've tried my hands at it with mixed results, but I'm amateur at best lol
I’ve never seen anything like this. Very cool
I just made this, and boy oh boy! So goooood
Huh, it's like fancy, non fermented kvass. Definitely gonna try this sometime!
Here from the pina colada video, and you said “clarified milk punch” I was like wtf? And had to make sure I wasn’t insane.
This is cool as fuck.
I also watched the pina colada video and had to do some more research.
Love all your videos!
Does milk punch have a "milky" taste? If not, is there a way to get that taste in a clear cocktail?
an extra thumbs up for the AMARO book!
Hi Cocktail Chemistry, found your channel from Binging with Babish. I love it, could you do a video on how to make a Gratefull Dead ?
Amazing video! I'll definitely try it out this weekend
You're not bisexual lol, get a proper spouse already you degenerate
This looks really interesting. I do have one question: why didn't you use simple syrup instead?
Awesome! I want to try to make a clarified version of crema di limoncello. But traditionally only the peels are used in cellos so, I’m worried about upsetting the balance of the final result by adding much lemon juice.
Mine never gets quite as clear, but holy schnikies is this tasty!!
Just found your channel while looking for smoke drinks. Think we can do it this holiday without burning the house down? 🤣 New sub!
I will never drink alcohol but dam mixing all these things seem so fun
Wow 😍. You are a wizard Nick 🧙♂️ what a crazy drink to try to make. I’m soo curious as to how it tastes. Lovely video sir.
Definitely going to try this
To other slavic viewers: This works with cheap sweet wine, Czech UM, and teabags of ahmed's or whatever cheap, strong tea you drink. Probably not the original taste, but still surprisingly pleasant.
this looks like a drink for me
Awesome Nick:) Am going to try this one.
As Indonesian I've never heard Batavia Arak before :"(
And top notch quality video as always
batavia arrack is not produced in indonesia anymore
Not going to lie...this thing sounds like what a dairy-farmer-turned-boxer would call his finishing move. "You thought you could fight me? Let me give you a little clarity on that choice of action...."
Outside of some Pinnacle cocktail books outside of beachbum berry or even the Savoy cocktail book, what other material should I buy in terms of cocktail spirits and or techniques? Also haven't heard of this recipe before and I'm glad that you're posting it I'm definitely going to give it a try this evening after work!
Liquid Intelligence and Imbibe! are both excellent. I also really like Martin's Smuggler's Cove book (a must if you are into Tiki) and Brad Parson's Bitters and Amaro books.
This guy kills!
That looks really good. Got to try this. Thinking of making this for giving away at christmas. Know of more cocktails that is suitable for bottling like this one?
any spirit forward cocktail (old fashioned, negroni, etc)
@@CocktailChemistry thanks.
I made this last night and holy shit is it good.
Really great video as always:perfect and simple...
Btw I have a question: is there any ratio or proportion between spirit-acid-milk that you have to follow in order to have a right milk washing? Or you can simply use a decent amount of milk?
The basic way would be: 300 ml spirit, 230 ml milk, 80 ml citrusjuice. You can play around from there and make your own version.
You just have to keep in mind, the filtration is made by the curdled milk. So not enough milk or acid means not a great filtration. Too much softens the drink a lot and it loses flavour and colour. So feel free to change every ratio to your liking. It a cocktail, not rocketscience ;)
Make something with Cachaça when possible, please.
These ingredients look exotic and expensive
Hey guys. great video.
I'm just wondering if you could clarify condensed milk at all?
Thanks.
Talking about milk, I would really like to see your take on A clockwork orange's laced milk drink that Alex and his droogs consume. To get in the mood for so e ultraviolence.
Yes!!! Just what i wanted to see
CURDLE CAM!
It would be awesome to have a non alcoholic version
So much great videos. Found your channel 2 days ago and i've watched almost everything! Do you think you could make the aqua velva cocktail from the zodiac movie and maybe offer some advice on how to improve upon it?
Do you refrigerate while waiting for the curdling process?
After making the milk punch, can you clarify it again? Like after tossing the curdles with new milk?
Loving this!!! Just picked up the Aviary cocktail book, about to do some advanced episodes on it :) you should check out the book!!
i hate to say this, but batavia arrack is not manufactured in Indonesia eventhough it is using Indonesian traditional recipe.
That’s so fucking cool.
Will this work for non-dairy milks like soy, oat, etc.?
Hey! I tried this at home.. quick question. What kind of coffee filter equipment are you using? I could not get it to strain through my coffee filters at home! Thank you
May I ask what temperatures are the tea and the milk at when they are mixed in? Is it room temperature or would it be warm/hot? (And does it actually affect the result in any way?)
No effect. I leave the tea to cool a bit so that it doesn't burn off the alcohol, but it doesn't matter if it makes the punch hot. The punch being hot and the milk being hot don't matter. It works cold, warm or hot.
Partial reupload of Advanced Techniques - Emulsions (Cold Buttered Rum)
?
I might be hearing stuff tho, or had too much Glühwein.
If I wanted to milk wash wine or sake, how much lime/lemon juice do I need to add? You recommended a 4:1 ratio for milk, but there is no recommendation for the acidic component. Please help!
This reminds me of Rivella 😍
Fernanda Roig had I lot of it on a holidays in Switzerland on recommendation from a local . Very good
Great job
While on the subject of drinks that sound gross but are probably delicious, have you ever made a mayonnaise cocktail like the Mayoty Dog or Mayogarita from Mayonnaise Kitchen in Tokyo?
Had to sub immediately lol love these videos
If I can't find any port in my city, what can I use instead?
Awesome 😍 just loved it
I noticed you got the new book from The Aviary. How are you liking it? Personally, I think it is currently the reigning champ of cocktail books, but I think Cocktail Codex could give it a run for its money.
I would like to try this
Would cachaça work instead of the Arrack? I have cachaça but they don’t sell van Oosten in Alabama and you can’t ship in booze here so I’d have to go on a road trip for some. I know you said any Light Rum would work, I just wondered if you thought cachaça might be better?
Vorchov1 should be fine. Chachaca is similar to rum
*Mind Blowing*
I'm fucking doing this for Christmas, hell yes!
.....wow. Mind = BLOWN
"I know the idea of curdling milk in a cocktail sounds gross"
Just wait until you hear about the cement mixer.
What ratio of milk to lime should I use if i want to make only the clear milk without the other ingredients?
hi, thanks for your great videos. WOuld this also work without a nut milk bag and filter everything directly through a coffee filter
Mr Cocktail, how much do you think is the alcohol percentage in this clarified milk punch and what would you recommend mixing with this drink if thinking about making a cocktail with it? 😛
Just did the math using my calculator, it's just shy of 10%. Definitely drink it straight or on the rocks!
Can you explain the math you used for the rest of the class?
@@azraelf.6287 math is hard, thats why i built a calculator www.cocktailchemistrylab.com/calculator
@@azraelf.6287 If you know the abv and volume of all the liquids in your drink you can work out the alcohol percentage.
Lets keep it simple and say you're doing a rum and coke.
60ml of 40% abv rum = 60ml * 0.4 = 24ml of alcohol
240ml coke + 60ml rum = 300ml total volume
24ml alcohol / 300ml = 8% abv
You can do the same thing for cocktails with different spirits, just work out the alcohol content of each spirit and then add the total ml of alcohol together.
Or you could do it the easy way and use this www.cocktailchemistrylab.com/calculator
So my end result was good, but it takes for-f*ing-ever to filter it!!!! How long should it take? I'm going on two hours..... The cloth and coffee filter get so gunked up I can't use them and have to switch out
it's definitely a prepare-in-advance kind of drink. I tend to make several liters of it at a time and keep it in my fridge. It keeps indefinitely, though you will notice it becomes slightly bitter over time. With coffee filters, 4-5 hours is pretty normal.
Amazeinf as always sir
Is the only thing you need for this to work alcohol and acid? I wanna make a cocktail and infuse it with the milk punch (and clarify it) but the port and tea wouldn't work with my idea.
If yar lactose intolerant, would this flare a reaction?
Could you milk wash with toasted cream? How would that functionally change a milk-washed cocktail?