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Milk punch

Thai mango milk punch

Tropical milk-clarified punch. Clarify with milk at 30% of cocktail volume.

rummilkpunchtropicalcustom
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FINAL ABV
15.6%
DILUTION
25%
TOTAL VOL.
133.1 mL
SERVED
×1

Ingredients

×1 serving
Clairin rum
spirit
59.1 mL
Lime juice
citrus
29.6 mL
Mango pulp
modifier
14.8 mL
Simple syrup
sweetener
29.6 mL
TOTAL133.1 mL
SERVED (post-dilution)166.4 mL
RATIO BY ROLE
spirit44%
citrus22%
sweetener22%
modifier11%

How to make it

5 STEPS · ~5 MIN
  1. 01
    Combine the cocktail base
    Mix 2 oz Clairin rum, 1 oz fresh lime, 0.5 oz mango pulp, 1 oz simple syrup per serving. Scale up for batching.
  2. 02
    Add milk at 30%
    Pour the cocktail base SLOWLY into milk equal to 30% of the cocktail volume. Never the reverse — milk poured into cocktail won't curdle correctly.
  3. 03
    Curdle and rest
    The mix curdles immediately. Cover and rest in the fridge at 4 °C for 12–24 hours so the proteins fully bind.
  4. 04
    Strain
    Strain through cheesecloth, then a coffee filter for the final pass. The liquid should be brilliantly clear with a slight tropical-yellow tint.
  5. 05
    Service
    Serve chilled in a coupe. Garnish with a Thai basil leaf or thin lime wheel.
GLASS
Coupe
GARNISH
Thai basil leaf or thin lime wheel
PREP
Cheesecloth or coffee filter · Non-reactive container · 12–24 hr rest at 4 °C

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