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Milk punch

Mezcal coffee milk punch

Infuse mezcal with coffee beans before mixing. Clarify with ~0.75 oz milk per cocktail.

mezcalcoffeemilkpunchcustom
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FINAL ABV
18.3%
DILUTION
25%
TOTAL VOL.
103.5 mL
SERVED
×1

Ingredients

×1 serving
Coffee-infused mezcal
spirit
59.1 mL
Lemon juice
citrus
29.6 mL
Rich syrup (2:1)
sweetener
14.8 mL
TOTAL103.5 mL
SERVED (post-dilution)129.4 mL
RATIO BY ROLE
spirit57%
citrus29%
sweetener14%

How to make it

6 STEPS · ~6 MIN
  1. 01
    Infuse the mezcal
    In a sealed jar, steep coarse-ground coffee beans (15 g per 750 mL bottle) in mezcal for 6 hours at room temperature. Strain through cheesecloth, then a coffee filter.
  2. 02
    Combine the cocktail base
    Mix 2 oz coffee-infused mezcal, 1 oz fresh lemon, 0.5 oz rich syrup (2:1) per serving.
  3. 03
    Add milk
    Pour the cocktail base SLOWLY into ~0.75 oz milk per serving. The mix curdles on contact.
  4. 04
    Rest
    Cover and refrigerate at 4 °C for 12–24 hours.
  5. 05
    Strain twice
    Cheesecloth first, coffee filter second. The final liquid should be mahogany-clear.
  6. 06
    Service
    Chilled coupe. Three floating coffee beans or an expressed orange peel.
GLASS
Coupe
GARNISH
Three coffee beans or expressed orange peel
PREP
Coffee-infusion jar · Cheesecloth or coffee filter · Non-reactive container · 12–24 hr rest at 4 °C

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