This rum-based punch sounds fancy, right? To clarify, it is indeed made with milk, which adds a rich, silky texture to the drink.
The mixture is strained multiple times – through layers of cheesecloth and then a coffee filter – to create a surprisingly clear cocktail, and while any tea will work in the recipe, I used a rooibos tea with a festive coconut flavor to add to its island vibes. The brew should be strong, but don’t steep the tea longer than the recommended time, as that can result in unwanted bitterness. For maximum enjoyment, keep the punch in the refrigerator and pour it over a large ice cube when ready to serve.
Clarified Island Milk Punch
Serves | 1 |
- 3 oz lemon juice
- 3 oz pineapple juice
- 16 oz strong tea (Double the amount of tea required for brewing for a strong flavor without the unwanted bitterness.)
- ¹⁄₃ cup granulated sugar
- 6 oz overproof rum (Try Duckett Golden Rhum, a light, crisp, dry rum fermented, distilled and bottled just outside of St. Louis in Franklin County.)
- 6 oz Batavia Arrack
- ½ oz allspice dram (A simple liqueur flavored with allspice berries, allspice dram adds a dark, strong and spicy counterpoint to the rum and sweet ingredients in this punch.)
- 1 cup whole milk
- dehydrated lemon wheel, for garnish
- grated nutmeg, for garnish
| Preparation | In a large bowl, add all ingredients except milk and garnishes. Add milk and gently stir to incorporate. (Milk will curdle – that’s supposed to happen.) Cover bowl and transfer to refrigerator; let sit, at least 30 minutes or overnight. Strain mixture through several layers of cheesecloth or nut milk bag to separate out milk solids. Strain again through same layers of cheesecloth or nut milk bag. Using a paper cone coffee filter (like those used in a pour-over coffee maker), strain for a third time (this could take a while). Strain again through same coffee filter. By this point, the liquid should be basically clear, meaning it’s ready to drink. Pour over a large ice cube, garnish with lemon wheel and nutmeg and enjoy.