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The Milk Punch Revival


No, we’re not talking about the icy, frothy, creamy Southern drink made with bourbon and straight-up milk. In fact, you might not even know this drink has milk in it at all — the end product is clear. But milk it has, and clear it is, thanks to an age-old, lengthy process bartenders across the country are now taking advantage of: cold ingredients are added to hot milk to curdle it, the solids are removed, and the remaining liquid is strained until clear. The result is a silky clarified elixir that’s wining over countless bar patrons.

These drinks are not creamy, like the brandy or bourbon milk punches common in New Orleans; they are clarified elixirs. Cold ingredients are combined with hot milk so that the milk curdles; the blend is filtered repeatedly until the liquid becomes clear. This can take hours. Then, typically, the punch rests for a day or so until served. If you don’t have the time, you don’t have this punch.

But bartenders are taking the time, often in response to popular demand. “There’s almost a cult following,” said Naomi Levy, the assistant bar manager at Eastern Standard. “I have regulars who request I let them know when the next milk punch will be.”

Read more on the New York Times

Photo by Gretchen Ertl for The New York Times

Becca Haley-Park

Written by

Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

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