If you like Piña Coladas (And gettin’ caught in the rain) You will definitely love this clarified version of them. I am obsessed with this milk punch cocktail and trust me, you will be too. Apparently, these type of cocktails have been around since the 1700s, it’s an old technique where the acidic ingredient is used to curdle milk and then they magically disappear the mixture passes through a filter.
The Process
A 4 parts acidic cocktail base is slowly poured into 1 part milk to form curds and then strained to remove them, leaving a clear and smooth punch that can be stored in the refrigerator for months.
Ingredients
- 3.5 oz Plantation Stiggins Fancy Pineapple Rum
- 4 oz Coconut Water
- 2 oz Velvet Falernum Liquor
- 4 oz Pineapple Juice
- 0.5 oz Simple Syrup
- 1.5 oz Fresh Lime Juice
- 4 .5 oz Whole Milk
- Largo Bay Coconut Rum
Instructions
- Mix all the ingredients except the milk and the coconut rum
- Add the milk into a separate jug
- Slowly pour the the mix into the milk stirring gently
- Strain through coffee filter
- Wait… wait… wait…
- Filter again if needed until is clear
How to serve it
After pouring it into an Old-Fashioned Glass with a giant ice cube, add a little splash of the Largo Bay Coconut Rum and garnish with a dry cherry, dry pineapple, a lime twist or toasted coconut flakes.
Enjoy!
