Chatelaine Grey Recipe

Combine spirits, citrus, sweeteners, and vanilla

In a large nonreactive bowl or pitcher (at least 2 quart capacity), pour 2 cups gin, 1 cup fresh lemon juice, and 1/4 cup bergamot juice. Add 3/4 cup granulated sugar and 2 tablespoons light honey. Split and scrape 1 vanilla bean (or add 1 each if using extract) into the mixture. Stir vigorously until the sugar is mostly dissolved.

Warm slightly to help dissolve sugar (optional)

If sugar is stubborn, place the bowl over a warm water bath and stir until dissolved — do not exceed lukewarm. Let the mixture cool to room temperature if you warmed it.

Infuse with lavender and bergamot zest

Add 1 teaspoon dried lavender buds and 1 tablespoon bergamot zest to the punch base. Cover loosely and let steep at room temperature for 30–45 minutes, tasting after 30 minutes. Aim for a pronounced floral note without soapy bitterness; if needed, strain sooner.

Strain solids

After steeping, strain the mixture through a fine-mesh sieve lined with cheesecloth into a clean bowl to remove the lavender and zest. Do not discard this strained liquid — this is still the spirit-citrus base for clarification.

Prepare milk

Measure 1 cup cold whole milk and have 1/2 cup cold water ready. Cold milk yields the cleanest curd. Do not warm the milk; use it straight from the refrigerator.

Add milk to punch

Pour the cold milk directly into the strained punch base. Stir gently for 10–15 seconds to incorporate. You will see the milk begin to curdle as acid from the citrus reacts — this is expected.

Let curdling occur

Cover and let the mixture sit undisturbed at room temperature for 45–60 minutes. The curds will clump and the liquid will gradually clarify to a pale, translucent color. If after 60 minutes curds remain small, allow up to 90 minutes.

First coarse strain

Set a sieve lined with a double layer of cheesecloth or a coffee filter over a large bowl. Carefully pour the curdled mixture through to separate curds from the whey/punch liquid. Let it drain by gravity — do not press the curds, as pressing forces solids into the clarified liquid.

Fine clarification

Once the bulk has drained (about 20–30 minutes), transfer the filtered liquid to another clean container. For further clarity, pass the liquid through a fresh coffee filter or multiple layers of fine muslin/cheesecloth. This may take 30–60 minutes. The final product should be clear to slightly opalescent and free of suspended curds.

Chill

Refrigerate the clarified punch until well chilled (at least 2 hours, up to overnight). Clarified milk punch benefits from resting as flavors meld and any tiny particulates settle.

Serve

To serve, fill rocks glasses with 1–2 ice cubes (or serve neat chilled). Pour approximately 4–5 ounces (about 1/2 cup to slightly more) per serving. Garnish each with a fresh lemon twist or a dehydrated bergamot wheel.

Storage

Store leftover clarified milk punch in the refrigerator in a sealed container for up to 2 weeks. It continues to mature; shake gently before pouring if separated.