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RECENT COCKTAILS: JUNE 6, 2010
Bourbon, Sweet vermouth, Curaçao, Lime juice, Mint, Lime
Rum, Champagne, Bitters, Simple syrup, Lime juice, Mint
Gin, Crème de Violette, Egg white, Lemon juice, Lemon peel
Bourbon, Campari, Sweet vermouth, Maraschino cherry
Jamaican rum, Maraschino Liqueur, Orange Curaçao, Maraschino cherry, Grenadine, Orange peel
Gin, Cherry Liqueur, Triple sec, Bénédictine, Bitters, Pineapple juice, Lime juice, Pineapple, Maraschino cherry
Añejo rum, Triple sec, Ginger liqueur, Bitters, Soda water, Lime juice
Virgin Islands Rum, Light rum, Falernum, Bitters, Orange juice, Orange peel
Brandy, Dry vermouth, Triple sec, Bitters
Gin, Amontillado Sherry, Bitters, Lemon juice, Lemon peel

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

  • Japanese reviver — Shochu, Aromatized wine, Lemon juice, Bergamot liqueur, Agave syrup
  • NoiseMaker — Brandy, Licor 43, Dry sherry, Grapefruit juice, Balsamic Vinegar, Salt
  • Maraska Sour — Kirschwasser, Maraschino Liqueur, Lemon juice, Brandied cherry
  • Whisky in Church — Islay Scotch, Oloroso sherry, Cherry Bitters, Maple syrup
  • Warm caress — Añejo tequila, Campari, Amaro, Bitters, Orange cream citrate

Recent Discussion

  • Re The Hallelujah, 23 hours 24 minutes ago drinkingandthinking commented:

    It's okay but basically just tastes like the ingredients rather than a carefully balanced cocktail.

  • Re The Bloodborne of Beverages, 1 day 19 hours ago M.grandiflora commented:

    Love everything about this drink. Perfectly balanced.

  • Re The Cableknit, 2 days 12 hours ago jensck commented:

    Seriously strange. Maybe it's because I used a different coffee liqueur (Tempus Fugit), but I'm not sure these flavors work together.

  • Re String Theory, 2 days 14 hours ago stirred commented:

    Good winter vibes. Same vein as Left Hand and Black Lodge. Add to rotation.

  • Re Last Word, 3 days 2 hours ago Craig E commented:

    Abigail Gullo makes a Last Laugh by straining this into a champagne flute and topping with cava, with a lime twist.