Ingredients
454 g | brandy |
13 g | lemon zest strips (from 1 lemon) |
13 g | orange zest strips (from 1 orange) |
227 g | whole milk |
454 g | water |
113 g | sugar |
75 g | lemon juice |
60 g | orange juice |
2 cups brandy |
½ ounce lemon zest strips (from 1 lemon) |
½ ounce orange zest strips (from 1 orange) |
1 cup whole milk |
2 cups water |
½ cup plus 1 tablespoon (4 ounces) sugar |
¼ cup plus 1 tablespoon lemon juice |
¼ cup orange juice |
Essential Equipment
Instructions
- 454 g brandy
- 13 g lemon zest strips
- 13 g orange zest strips
- 227 g whole milk
- 454 g water
- 113 g sugar
- 75 g lemon juice
- 60 g orange juice
- Pour brandy mixture into milk. Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours.
- Line fine-mesh strainer with coffee filter and set over large measuring cup or bowl. Gently pour brandy-milk mixture into coffee filter and let drain. Drain strained punch mixture through curds in coffee filter one more time. Discard curds and coffee filter. Transfer clarified punch to lidded glass container and refrigerate until ready to serve. To serve, pour 56 to 85 grams chilled punch into small glass.
Instructions
- 2 cups brandy
- ½ ounce lemon zest strips (from 1 lemon)
- ½ ounce orange zest strips (from 1 orange)
- 1 cup whole milk
- 2 cups water
- ½ cup plus 1 tablespoon (4 ounces) sugar
- ¼ cup plus 1 tablespoon lemon juice
- ¼ cup orange juice
- Pour brandy mixture into milk. Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours.
- Line fine-mesh strainer with coffee filter and set over large measuring cup or bowl. Gently pour brandy-milk mixture into coffee filter and let drain. Drain strained punch mixture through curds in coffee filter one more time. Discard curds and coffee filter. Transfer clarified punch to lidded glass container and refrigerate until ready to serve. To serve, pour ¼ cup to 3/8 cup chilled punch into small glass.