Mary Rockett's Citrus Milk Punch

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

- 454 g brandy
- 13 g lemon zest strips
- 13 g orange zest strips
Combine brandy, lemon zest strips, and orange zest strips in lidded container and let sit at room temperature for at least 18 hours or up to 2 days. Discard zest strips.
- 227 g whole milk
- 454 g water
- 113 g sugar
- 75 g lemon juice
- 60 g orange juice
Place milk in 8-cup liquid measuring cup or large pitcher; set aside. In large liquid measuring cup or large bowl, whisk infused brandy, water, sugar, lemon juice, and orange juice until sugar dissolves.
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.

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let drain.: Don’t push or press the liquid through the filter—let it slowly drain through and you’ll get the clearest punch possible.

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refrigerate: There are rumors that milk punch can be stored at a cool temperature pretty much indefinitely. We haven’t tested that, but it will definitely keep for a month. But honestly, is it really going to last that long?

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Line fine-mesh strainer with coffee filter: The best coffee filter for the job is a large basket-style filter. You can buy them here.

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To serve,: You actually have a lot of options for serving this drink. Straight from the bottle it’s basically cocktail strength so you can serve it chilled and up. For a lower alcohol punch-strength drink, stir it with ice and then strain into a glass. You can also try shaking it with ice. Dave Arnold, author of Liquid Intelligence, likes how well milk-clarified drinks foam, thanks the leftover whey proteins.

- 2 cups brandy
- ½ ounce lemon zest strips (from 1 lemon)
- ½ ounce orange zest strips (from 1 orange)
Combine brandy, lemon zest strips, and orange zest strips in lidded container and let sit at room temperature for at least 18 hours or up to 2 days. Discard zest strips.
- 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
Place milk in 8-cup liquid measuring cup or large pitcher; set aside. In large liquid measuring cup or large bowl, whisk infused brandy, water, sugar, lemon juice, and orange juice until sugar dissolves.
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.

Hide Annotation

Line fine-mesh strainer with coffee filter: The best coffee filter for the job is a large basket-style filter. You can buy them here.

Hide Annotation

let drain.: Don’t push or press the liquid through the filter—let it slowly drain through and you’ll get the clearest punch possible.

Hide Annotation

refrigerate: There are rumors that milk punch can be stored at a cool temperature pretty much indefinitely. We haven’t tested that, but it will definitely keep for a month. But honestly, is it really going to last that long?

Hide Annotation

To serve,: You actually have a lot of options for serving this drink. Straight from the bottle it’s basically cocktail strength so you can serve it chilled and up. For a lower alcohol punch-strength drink, stir it with ice and then strain into a glass. You can also try shaking it with ice. Dave Arnold, author of Liquid Intelligence, likes how well milk-clarified drinks foam, thanks the leftover whey proteins.

Mary Rockett’s Citrus Milk Punch