No.33 TROPICAL MILK PUNCH
Laneway No.33 Tropical Milk Punch
This recipe makes about 2L – enough for 15 cocktails. Each 4 oz cocktail will have about 1 1/2 oz of No.33 Gin.
This elevated punch is perfect to have on hand for spontaneous summer bbqs! The milk-clarification makes this drink crystal clear and gives it a silky texture – it also stabilizes it so that it will last in the fridge without loss of flavour for weeks. It takes some time to make, but requires more patience than skill.
When you are ready to serve, just shake 4 oz of the Tropical Punch Mix with ice and serve in a cocktail coupe. To make a long, cold drink, serve over crushed ice and top with a splash of sparkling water.
Garnish with thin pineapple slices, fresh lime and/or cocktail cherries.
Prep Time: 1 day
Difficulty: 4/5
Tropical Milk-Clarified Punch Mix
• 750mL No.33 Gin
• 500mL pineapple juice
• 250mL passionfruit juice
• 250mL guava juice
• 125mL fresh-squeezed lime juice (about 4 limes)
• 4 oz agave or simple syrup (1:1)
• 2 tbsp demerrera or brown sugar
• 12 dashes Peychaud’s bitters
• 500mL 3% whole milk
• 1/2 cup coconut milk powder
Add all ingredients except milk and coconut milk powder to a large container (total liquid will be 2L) and stir until sugar is dissolved.
In a separate large container (3-4L), add the milk and whisk in coconut milk powder until dissolved. Slowly pour the cocktail mixture into the container with the milk. Wait one minute, then swirl very gently for about 15 seconds until the milk has touched all of the cocktail. Cover and let sit for at least two hours up to overnight while the mixture curdles. Over time, you should see small chunks of white curds floating to the top, while a clear yellow liquid appears underneath. If letting sit overnight store in the fridge.
Strain mixture through doubled-up cheesecloth or a nut milk bag. You may need to strain twice to get a totally clear cocktail. The very first pour should begin gently to avoid pushing the liquid through the filter with force, which will result in a cloudy drink (if this happens, just add the cloudy liquid back to the bag to re-strain it before proceeding). Allow the straining to proceed without squeezing the bag or trying to hurry it along – it will take between 1 and 4 hours. The resultant liquid should be clear with a yellow tint.
Straining the milk-clarified punch.
Place in an airtight glass jar or bottle with as little headroom as possible and store in the fridge. This clarified cocktail should last at least a few weeks in the fridge – up to months – without losing flavour.
NOTE: Use fresh juice if you have it, but this cocktail is also fantastic with store-bought tetra-pack juice as the clarification process refines the flavours nicely.