Milk Punch 2.0: The no-acid technique
Bartender Daniel Villa at Supperland in North Carolina has developed a technique for making milk punch without lemon juice!
Daniel Villa uses powdered milk for this, which apparently eliminates the need to curdle the milk with acid or citrus juice and also provides an option for consumers who don’t enjoy the aftertaste of traditional milk punches.
Smart idea, right?
In addition, this method makes it possible to create this kind of recipe with cocktails made entirely from spirits, such as the Vieux Carré, the Martini, or the Negroni.
It also caught the attention of Jean-Félix Desfossés from the Truffles On The Rocks channel, who wasted no time using this technique in a recent video!
His Toasted Milk Old Fashioned recipe (for 2 cocktails):
- 3 oz of dark rum
- 1 oz of Spanish brandy
- 0.5 oz of PX sherry
- 0.5 oz of simple syrup
- 4 dashes of Angostura bitters
- 4 dashes of cacao bitters
- 1.5 oz of toasted powdered milk (rehydrated)
If you have already experimented with this technique, feel free to contact us!
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