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Ingredients
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Clarified Milk Punch (makes 1 large batch / about 6 servings)
Garnish & Serving (for each serving)
Method
Clarified Milk Punch (batch process)
Step 1 — Combine the base ingredients
In a large, clean mixing container (2–3 quart capacity), pour the bourbon and aged rum. Add the cooled strong black tea, lemon juice, lime juice, simple syrup, and bitters. Stir gently to combine. This mixture is the spirit-forward base that will be clarified.
Step 3 — Clarify (acid + milk)
Slowly pour the hot milk into the spirit-lemon-tea mixture in a steady stream while stirring gently. You will immediately notice curdling — the milk proteins will coagulate and trap impurities and tannins, causing a cloudy mixture to separate into curds and a clearer liquid. Allow the mixture to sit at room temperature for 30–45 minutes so the curds fully form and settle.
Step 4 — Strain the mixture
Line a fine-mesh sieve with a double layer of cheesecloth or a coffee filter set over a large bowl or container. Carefully ladle or pour the curdled mixture through the lined sieve. Let it drain by gravity — do not press the curds. This first pass will remove most solids. If still cloudy, pass the liquid through a new coffee filter or several layers of cheesecloth again (this may take time; patience yields a crystal-clear punch).
Step 5 — Rest and chill
Once clarified and filtered, transfer the clear punch to a clean container, cover, and chill in the refrigerator for at least 4 hours (preferably overnight). Chilling helps flavors meld and the punch to settle further.
Step 6 — Final taste & adjust
Taste the chilled clarified punch. If you want it slightly sweeter, stir in small amounts of simple syrup (½ tsp increments) and re-chill briefly. If the citrus is too forward, let it rest — flavors will smooth out over 24–48 hours.
To Serve (per cocktail)
Build the drink
Place one large ice cube or sphere into a rocks glass. Measure 4–5 ounces (about 120–150 ml) of the clarified milk punch and pour over the ice.
Serve
Serve immediately. Clarified milk punch keeps well in the refrigerator for up to 2 weeks; serve well-chilled.