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Hannah's Milk Punch

Hannah's Milk Punch

She said yes to the punch!

The day I made this, my second experiment with clarified milk punch (the first is here), my brother and his girlfriend Hannah, flew in to visit from Georgia. They took a drive up to the Grand Canyon and when they came back that night, I had a new sister-in-law-to-be. This was cause for celebration, so I offered up some of my freshly made milk punch. 

Hannah, not one to drink much, kindly accepted my offer. She was wearing a pink shirt and it seemed a fitting backdrop for a pink cocktail shot. Fast forward a little later and she was on glass #3. Clarified milk punch has a way of doing that, with it's silky smooth mouthfeel and nuanced fruit flavors. 

I was going for a more tropical version here, with POG juice replacing the other fruit juices used in my first batch, and Tazo Passion tea replacing the black tea (hence the deep pink color). Again, I'm amazed at how easy this is! 

You'll need:

  • 1/2 cup Plantation Dark Rum
  • 1/2 cup Brandy
  • 1/2 cup Dry Gin
  • 1/2 cup Lightly Aged Rum
  • 1 grapefruit
  • 1 lemon

Yield: 4 1/2 cups 

  • 1 cup whole mik
  • 1 cup Tazo Passion tea
  • 1 cup POG juice
  • 1/4 cup lemon juice
  • 1 cup water


Peel the rind away from 1 lemon and 1 grapefruit, being careful not to get too much pith. Place rinds in a large container and add all your spirits. Seal or cover and set aside for 24-48 hours at room temperature. 

Open container and remove fruit rinds from spirits. Discard rinds. Add water, Passion tea, lemon juice and POG juice to infused spirits mixture in an 8-cup pitcher or large container. 

[Note on POG juice: This is just passionfruit, orange and guava juice. It's found in many tropical locations, served freshly squeezed. It's delicious AF. I used store bought here and it turned out fine, though as usual use the fresh juice when possible.]

Pour the mixture into a large pitcher, then add 1 cup milk. Gently stir curds with a small spoon to distribute milk for about 10 seconds. Let sit for at least 1 hour at room temperature, or cover and refrigerate for up to 24 hours. 

Once separation has occurred, line a fine-mesh strainer with a cheese cloth (coffee filters work too, but it takes for-ev-verrr). Pour the milk-mixture carefully into the mesh strainer. The cloth will catch the curds and let the clarified punch strain through slowly. Once complete, strain the milk punch through a clean cheesecloth once more if necessary. 

Transfer the clarified milk punch to a sealable glass container and refrigerate. To serve, pour 3-4 oz of chilled punch into glass with a large cube. Should last 3-6 months when kept refrigerated. Cheers!

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