Daniel Villa uses powdered milk for this, which apparently eliminates the need to curdle milk with acids/citrus juice and also offers an alternative for consumers who do not appreciate the aftertaste of traditional milk punches.

Smart, right?

Moreover, this method paves the way for creating such recipes with cocktails made solely from spirits, such as the Vieux Carré, Martini, or Negroni.

In fact, it hasn't escaped Jean-Félix Desfossés from the channel Truffles On The Rocks, who quickly applied this technique in a recent video!

His recipe for the Toasted Milk Old Fashioned (for 2 cocktails):

• 9 cl of dark rum
• 3 cl of Spanish brandy
• 1.5 cl of PX sherry
• 1.5 cl of simple syrup
• 4 dashes of Angostura bitters
• 4 dashes of cacao bitters
• 4.5 cl of rehydrated toasted powdered milk

If you've already experimented with this technique, feel free to reach out to us!

Resources

Smooth as Butter Vieux Carré Milk Punch Cocktail Recipe | PUNCH

This Vieux Carré cocktail recipe riff turns the drink into a clarified milk punch starring reposado tequila, sherry, mezcal and Bénédictine.

PUNCHPunch

A New Way to Milk Punch, No Citrus Needed

Make milk punch without citrus to clarify your next Manhattan, Negroni or other stirred cocktail by using milk powder.

PUNCHPunch