9 oz Tequila, El Tesoro Reposado
6 oz Amontillado Sherry
3 oz Pedro Ximénez Sherry
1 1⁄2 oz Bénédictine
1 1⁄2 oz Cynar
1⁄2 t Bitters (Villa prefers Crude Cardamom & Caramelized Raisin bitters, a limited-edition bottling, but says an equal amount of any style of bitters will work)
8 oz Milk (Rehydrated toasted whole milk. See note)
1 Raisins (as garnish)
Instructions
Combine all except milk. Add batch to milk. Wait 10 minutes. Strain to fine-mesh sieve 2 times using the same sieve. Bottle. Serve 3 ounces over big ice and stir to chill. Garnish with raisins.
Notes
Rehydrated Toasted Whole Milk
1. Preheat an oven to 275°F. Spread 40 grams of milk powder (Villa recommends Anthony’s or Hoosier Hill Farm dry milk powders) on a sheet pan lined with parchment paper. Toast in the oven for 15 minutes.
2. In a saucepan, bring 8 ounces of water to a simmer. Whisk in the toasted milk powder and 1/2 gram of salt. Reduce the heat to low, and allow to rehydrate for at least 5 minutes. Remove from heat and let cool. Whisk well (or use an immersion blender) before using in milk punch.
Cocktail summary
Created by
Daniel Villa
Year
2023
Is an
authentic recipe
Tequila, Amontillado Sherry, Pedro Ximénez Sherry, Mezcal, Bénédictine, Cynar, Bitters, Milk, Raisins
PT5M
PT0M
Cocktail
Cocktail
8
craft, alcoholic
3
1