Cooking Club Punch Recipe
Smith & Cross Jamaican Rum, Falernum, PX Sherry, Lapsang Souchong Tea, Lemon, Umami Bitters, Milk Wash (Milk)
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Lapsang Souchong Tea
Boil 4 cups of water and steep 4 tablespoons of Lapsang Souchong tea leaves for about 5 minutes. Strain the tea and let it cool to room temperature.
Juice the Lemons
Juice the 2 whole lemons and strain to remove seeds and pulp. Set the lemon juice aside.
Milk Wash Preparation
In a separate bowl, mix 2 cups of milk and let it sit for 30 minutes. Then strain the mixture through a fine-mesh sieve to create a milk wash.
Mixing the Punch
Combine Ingredients
In a large punch bowl, combine 2 cups of Smith & Cross Jamaican Rum, 1 cup of Falernum, 1 cup of PX Sherry, and the cooled Lapsang Souchong tea.
Add Lemon Juice
Stir in the strained lemon juice into the mixture.
Add Umami Bitters
Add 10 dashes of Umami Bitters and stir well to combine all the ingredients.
Incorporate Milk Wash
Slowly pour the milk wash into the punch while stirring gently to create a smooth, creamy texture.
Serving
Serve the Punch
Chill the punch in the refrigerator for at least 1 hour before serving. Serve over ice in individual glasses, garnished with a lemon slice if desired.