"Capturing the essence of lemon bars, our milk punch utilizes gorgeous winter citrus with fresh Meyer lemon juice, as well as a Meyer lemon baking spice oleo saccharum, graham-cracker-steeped organic whole milk, aged rum, amaro and liqueur,” says Anna Caporael, the general manager of Portland, Ore.’s Irving Street Kitchen, of this cocktail by lead bartender Joel Schmeck. “Plan to make this recipe during a rainy week and reward yourself at the weekend!"
This recipe originally appeared as part of “Eggnog Is Great. But This Holiday Season, Go for a Beautifully Clear Milk Punch.”
- 4 cinnamon sticks
- 2 vanilla beans, split lengthwise
- 1 1/2 cups powdered sugar
- 5 Meyer lemons
- 2 quarts nonhomogenized whole milk
- 1/2 box graham crackers, crushed
- 5 lemons (regular)
- 29 ounces Flor de Caña four-year-old rum
- 7 ounces Licor 43 liqueur
- 5 ounces Amaro Nonino Quintessentia
- 5 ounces Batavia Arrack
- Garnish: Ground nutmeg
First, make oleo saccharum: Crack the cinnamon sticks with a mortar and pestle, and add them to a nonreactive container along with the powdered sugar, vanilla beans and Meyer lemon peels (reserving the lemons). Muddle the peels, then let the mixture set for 1 day.
In a separate nonreactive container, combine the whole milk and crushed graham crackers, steep in the refrigerator for 1 day, then strain out the solids.
Juice the Meyer and regular lemons, and add them to the oleo saccharum along with the rum, amaro, liqueur and batavia arrack, and stir to combine.
To clarify the punch, slowly pour the lemon-liquor mixture into the strained whole milk.
Once it has started to curdle, place the mixture in the refrigerator for 1 or 2 days, then strain it through a cheesecloth-lined chinois and then a coffee filter if necessary. Keep the punch chilled.
To serve, pour 3-ounce servings into rocks glasses or punch cups over ice.
Garnish with ground nutmeg.