Embers In Paradise *new Recipe

Infuse coconut into tequila

Lightly toast the shredded coconut in a dry skillet until fragrant and just golden (2–3 minutes). Allow to cool. Combine 12 oz Snow Cristalino tequila with toasted coconut and 1 oz refined coconut oil (or a small amount of solid coconut cream melted) in an airtight jar. Agitate to mix, then let sit at room temperature for 4–6 hours, then refrigerate for at least 12 hours to allow fats to solidify.

After chilling, strain the tequila through a fine mesh strainer lined with several layers of cheesecloth or a coffee filter to remove solids and the majority of fat. Discard solids. Chill again if needed and decant clear tequila, leaving behind any cloudy fat. Result: coconut fat-washed Snow Cristalino tequila. Yield ~12 oz.

Combine punch components

In a non-reactive pitcher or mixing container, combine 12 oz fat-washed Snow Cristalino tequila, 4 oz fresh lime juice, 3 oz Bana Canne banana liqueur, 2 oz agave syrup, and 8 oz filtered water. Stir gently to homogenize. Taste and adjust sweetness with additional agave if desired (this recipe is balanced for a lightly bright punch).

Prepare milk wash

Bring 8 oz whole milk to just below a simmer (warm, not boiling) and allow to cool to room temperature. Separately, whisk 2 whole egg whites briefly to break them up (this helps coagulation).

Stir the warmed/cooled milk and the whisked egg whites into the assembled punch base. Agitate gently for 30–60 seconds. Let the mixture sit undisturbed at cool room temperature for 1–2 hours; you will see curds form. For a clearer result, refrigerate for another 2–4 hours to fully settle the curds.

When curds have formed and separated, carefully decant the liquid through a fine mesh strainer lined with several layers of cheesecloth or a coffee filter into a clean container. For maximum clarity, pass the liquid through a paper coffee filter or fine filter cone; this may take time. The clarified liquid will be bright and free of milk solids.

Infuse cloves

Gently bruise the whole cloves with the back of a spoon to release oils. Add the 6 cloves to the clarified punch and let steep for 10–20 minutes, tasting every 5 minutes to avoid over-cloving. Remove cloves when the clove note is present but not dominant.

If the punch looks too concentrated after clarification, adjust by adding a little chilled filtered water (up to the original 8 oz or a bit more) and re-taste. Chill the finished punch thoroughly before serving.

In a punch bowl or large glass pitcher, add a large ice block or ice cubes. Pour the clarified punch over the ice. Garnish with lime wheels floated on top and optional banana chips or dehydrated banana for a tropical look. For individual service, pour into rocks glasses over ice and place 1 lime wheel and a small banana chip on each.

Serve chilled. Estimated yield: 6 servings at 2 oz spirit-forward portions (servings may vary depending on portion size).