"Paloma Milk Punch (Batch Recipe) | Crafted Pour"

"Strain citrus well, 2x through a fine mesh strainer, and add all ingredients except milk into a large vessel, stirring to combine. In a larger vessel (Pyrex bowl works well here) pour milk in and slowly pour cocktail over milk. Stir gently to combine. Put on lid at let sit from 1-24 hours (I did about 12 here). After, strain mixture through a cheese cloth or nut milk bag 2x for extra clarity. Don’t squeeze too hard or curds will come through. Then get final receptacles and with a funnel and coffee filter pour prestrained mixture. This will probably take multiple batches. Switching coffee filters between will help keep from clogging. You should have a really clear liquid and can try a final strain but that’s optional. Taste, but many milk punch makers think letting it sit for a day or two will help tone down the brightness and let the flavors get to know each other better. Unless youre a lucky genius, I’ve found most of my milk punches *need something*. Adding more clear ingredients obviously won’t hurt the profile, but tomorrow when I taste this again I’m guessing I’ll be adding more cordial, some citric acid and Aperol, which will then turn it a more reddish, but still very clear, color. Right now I find it’s too bright and could use a little more sweet bitter and sour to balance it out. There are tons of online resources for these and I enjoy the process. Please note that straining through coffee filters takes FOREVER and you’ll wanna cover the funnels with plastic and leave in fridge while you do something else. It does NOT taste like milk though there is still some lactose after the process. I prediluted my last one and it came out not so great so if I need dilution here I’ll be adding water to the drink. Shaking also may give you a nice little foam but I prefer it smooth and silky. Any questions DM me!", "undefined", "Paloma Milk Punch (Batch Recipe)",

"Ingredients"

Paloma Milk Punch (Batch Recipe) By , May 8, 2009 Strain citrus well, 2x through a fine mesh strainer, and add all ingredients except milk into a large vessel, stirring to combine. In a larger vessel (Pyrex bowl works well here) pour milk in and slowly pour cocktail over milk. Stir gently to combine. Put on lid at let sit from 1-24 hours (I did about 12 here). After, strain mixture through a cheese cloth or nut milk bag 2x for extra clarity. Don’t squeeze too hard or curds will come through. Then get final receptacles and with a funnel and coffee filter pour prestrained mixture. This will probably take multiple batches. Switching coffee filters between will help keep from clogging. You should have a really clear liquid and can try a final strain but that’s optional. Taste, but many milk punch makers think letting it sit for a day or two will help tone down the brightness and let the flavors get to know each other better. Unless youre a lucky genius, I’ve found most of my milk punches *need something*. Adding more clear ingredients obviously won’t hurt the profile, but tomorrow when I taste this again I’m guessing I’ll be adding more cordial, some citric acid and Aperol, which will then turn it a more reddish, but still very clear, color. Right now I find it’s too bright and could use a little more sweet bitter and sour to balance it out. There are tons of online resources for these and I enjoy the process. Please note that straining through coffee filters takes FOREVER and you’ll wanna cover the funnels with plastic and leave in fridge while you do something else. It does NOT taste like milk though there is still some lactose after the process. I prediluted my last one and it came out not so great so if I need dilution here I’ll be adding water to the drink. Shaking also may give you a nice little foam but I prefer it smooth and silky. Any questions DM me! Strain citrus well, 2x through a fine mesh strainer, and add all ingredients except milk into a large vessel, stirring to combine. In a larger vessel (Pyrex bowl works well here) pour milk in and slowly pour cocktail over milk. Stir gently to combine. Put on lid at let sit from 1-24 hours (I did about 12 here). After, strain mixture through a cheese cloth or nut milk bag 2x for extra clarity. Don’t squeeze too hard or curds will come through. Then get final receptacles and with a funnel and coffee filter pour prestrained mixture. This will probably take multiple batches. Switching coffee filters between will help keep from clogging. You should have a really clear liquid and can try a final strain but that’s optional. Taste, but many milk punch makers think letting it sit for a day or two will help tone down the brightness and let the flavors get to know each other better. Unless youre a lucky genius, I’ve found most of my milk punches *need something*. Adding more clear ingredients obviously won’t hurt the profile, but tomorrow when I taste this again I’m guessing I’ll be adding more cordial, some citric acid and Aperol, which will then turn it a more reddish, but still very clear, color. Right now I find it’s too bright and could use a little more sweet bitter and sour to balance it out. There are tons of online resources for these and I enjoy the process. Please note that straining through coffee filters takes FOREVER and you’ll wanna cover the funnels with plastic and leave in fridge while you do something else. It does NOT taste like milk though there is still some lactose after the process. I prediluted my last one and it came out not so great so if I need dilution here I’ll be adding water to the drink. Shaking also may give you a nice little foam but I prefer it smooth and silky. Any questions DM me! Ingredients: - Corazon Blanco Tequila - Espolon Repasado Tequila Instructions: See Background Whole Milk,All Recipes,Originals,Refreshing,Signatures,Paloma,Milk Punch,Grapefruit,Peychauds,Smooth