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RECENT COCKTAILS: APRIL 23, 2017
Pedro Ximénez Sherry, Gin, Fino sherry, Bitters
Tawny port, Fino sherry, Pedro Ximénez Sherry, Bitters
APRIL 9, 2017
Gin, Fino sherry, Lemon juice, Simple syrup, Juniper berry, Mint
FEBRUARY 18, 2017
Irish whiskey, Bitters, Falernum, Allspice Tincture, Ginger syrup, Orange peel
JANUARY 15, 2017
Gin, White port, Sloe gin, Herbal liqueur
DECEMBER 18, 2016
Tequila, Sweet vermouth, Campari
DECEMBER 1, 2016
Cognac, Irish whiskey, Orange liqueur, Bénédictine, Orange peel, Nutmeg
NOVEMBER 26, 2016
Pale Ale, Aquavit, Oloroso sherry, Ginger syrup, Lime juice
NOVEMBER 6, 2016
Tequila, Fernet Branca, Bitters, Agave syrup, Orange peel
NOVEMBER 1, 2016
Irish whiskey, Herbal liqueur, Sweet vermouth, Falernum, Water, Lemon

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Milk Clarification of Cocktails

A few weeks ago, a friend mailed a box of old recipes to me because he knows I’m interested in such things. In amongst the mid 1980’s newspaper sections of Christmas cookies and odd advertisements was a column from the Dallas Times Herald that collected famous people’s holiday recipes – things like Ed McMahon’s turkey and brandied stuffing (the less said about that the better), but the jewel of the collection was a recipe from Charles Dickens’ great granddaughter for “Lemon Milk Punch”. This must have greatly confused 1980’s Dallasites. The recipe is in the Kindred Cocktails database now, but it was also a starting place for some interesting thoughts about milk clarification.

Originally, the addition of milk to a punch base was a way to “soften” the drink for the stomachs of delicate drinkers. Though this technique started in the mid 18th century, the process of fining wine is about as old as winemaking itself. Winemakers knew that if a substance like milk or blood was added to a barrel of wine, changes to the clarity of the wine would occur and with them, rough edges would be smoothed away and the stability of the finished product would be enhanced.

This smoothing and preservation was important before the 20th century. After Dickens died in 1870, bottled milk punch was found in his cellar still pleasant to drink. But in the hundred years or so between his death and the publication of his punch recipe, milk clarification fell out of favor. Modern food purity laws in the United States (among them the Bottled in Bond Act of 1897) and a better understanding of distilling and aging of spirits mean that there aren’t a lot of rough edges to be smoothed away. Modern refrigeration means that the fight against spoilage isn’t a matter of guesswork anymore.

Recent Additions

  • Thin Mint Stinger — Cognac, Virgin Islands Rum, Branca Menta, White Crème de Menthe, Crème de Cacao
  • Clive and the 4 P's — Pisco, Pavan, Pomegranate Liqueur, Herbal liqueur, Egg white
  • Roca Alexander — Bourbon, Crème de Cacao, Crème de Noyaux, Vanilla liqueur, Heavy cream, Salt
  • Oaxacan Dream — Reposado Tequila, Dry vermouth, Mezcal, Bénédictine, Bitters, Grapefruit peel
  • Take on Me — Zucca, Dry vermouth, Orange liqueur, Soda water, Lemon juice, Orange peel

Recent Discussion

  • Re Tahitian Equinox, 17 minutes 6 seconds ago joegatorsr commented:

    used candied ginger and added a 1/4 oz of wray and nephews overproof - very nice

  • Re A Scotsman In Paradise, 5 days 22 hours ago happyrobot commented:

    Depending on the scotch I might tweak the coconut. I think the current amount in general could bumped up a tiny bit to lend more texture and weight.

    But, as others have said, pineapple + coconut cream + scotch = what’s not to love?

  • Re Smoking Jacket, 1 week ago yarm commented:

    Could've just checked the source material instead of your notes: https://cocktailvirgin.blogspot.com/2011/02/smoking-jacket.html

  • Re Trinidad Sour, 1 week ago Sperans commented:

    Reminds me of a full-bodied falernum which probably makes sense given the lemon and almond notes it should have, this is a 10/10, unbelievable!

  • Re Autumn Negroni, 1 week 1 day ago chadwilcomb commented:

    A great one to batch up, given all the ingredients. Delicious drink the whole year round!