
As the cocktail world continues to grow, an important resource for bartenders is history itself. People have mixed drinks for ages, and eras-old formulas can provide state-of-the-art excitement.
One of the oldest, and perhaps most versatile beverages to experience a revival is milk punch. It’s been around for centuries. Even Benjamin Franklin had his own recipe.
Because it’s a remarkably labor-intensive delicacy, however, it fell out of fashion in many bars until recently. Now, however, milk punch is making a modern comeback.
According to Eamon Rockey, the bartender behind the bottled Rockey’s Milk Punch, everyone from royalty to common folk have enjoyed the drink largely because it’s “flat-out delicious.”
But mostly it’s because milk punch can be made to suit anyone’s taste. “Virtually any thoughtful combination of ingredients yields a wonderful and exciting drink,” says Rockey.
Milk punch’s scarcity on contemporary drink menus could be because it requires endless patience. At first glance, it’s hard to believe that it contains dairy, as these drinks are typically not milky white. That’s thanks to a clarifying technique that happens before serving.
Milk, alcohol (rum and brandy are the most popular choices), citrus and other flavorful ingredients are mixed together, warmed and set aside to allow the milk to curdle. The solids are then strained and removed. Multiple clarifications and hours, if not days, are required to get the mixture as clear as possible.
The process has many benefits. In the 18th century, clarification allowed people to store their punch for long periods. It also creates an incredibly soft mouthfeel unlike any other cocktail, as the milk softens sharper and bitter flavors from the other ingredients. Most bartenders suggest resting your mixture for at least an hour, but many will do it much longer.
“Our milk punch tends to take an entire day, with the majority of the time spent letting the batch rest and straining out the solids,” says Jeff Savage, head bartender at Botanist in Vancouver. His tea-infused One Inch Punch has a golden hue. Staff there can be tasked to prepare milk punches, a luxury that’s rare at other bars.
Today, technology like centrifuges makes the process easier. You can also just use the pre-bottled version to save time. Here are two from-scratch milk punch recipes from some of North America’s leading bartenders, plus one with Rockey’s.
Jump Straight to a Recipe
Milk (Tea) Punch
A Key Lime Pie Meets Milk Punch Cocktail
A Milk Punch Spritz Surprise
1Milk (Tea) Punch
2A Key Lime Pie Meets Milk Punch Cocktail
3A Milk Punch Spritz Surprise