3 twst Orange peel
7 lf Bay leaf
1 t Clove
1⁄4 c Sugar
8 oz Vodka, Tito's
1 1⁄2 oz Tawny port
1 1⁄2 oz Triple sec, Cointreau
4 oz Milk

OLEO SACCHARUM: Mix the peels, bay leaves, cardamom pods, cloves, star anise, molasses and sugar in a bowl, cover with plastic wrap and let it rest in room temperature until sugar dissolves completely, between 1 and 4 hours.

THE PUNCH: Add the vodka, cranberry juice, lime juice, Port and Cointreau to the oleo saccharum bowl and mix to combine the ingredients. Rest for 1 hour then fine strain to a new bowl.

THE MILK: Add warm milk to a bowl and pour the strained punch into it. Let it rest until the curds are well formed. Strain the liquid through cheesecloth over a chinois twice. Make sure the liquid goes through the curds. Strain a third time through coffee filter. Output should be clear pink/orange.

THE COCKTAIL: Finally, pour 2 ounces of the punch in an ice-filled tall glass. Flame an orange coin over it. Top with 2 ounces of tonic water. Garnish with the orange coin and a bay leaf.


No, this is not easy to make, but also not as difficult as you're imagining by the number of ingredients. The straining is probably the hardest part, but that's mostly on organization and patience. There's very little interaction despite requiring a long preparation. This is fantastic for parties or just to bottle in your fridge. Should be good for 2 days to 1 week.

Cocktail summary
Created by
Phillip Gruneich
Is the
author's original creation
Not yet rated
5 stars
(2 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Midnight Sun — Cuban rum, Galliano, White Crème de Cacao, Raspberry liqueur, Soda water, Grapefruit juice, Raspberry, Grapefruit peel
  • Amer Picon "Pouffle" Fizz — Amer Picon, Bitters, Club soda, Grenadine, Egg white
  • Roman à Clef — Campari, Bonal Gentiane Quina, Cassis, Soda water, Lime juice, Honey syrup
  • Puetro Rico Libre — Puerto Rican Rum, Allspice Dram, Cherry Liqueur, Bitters, Club soda, Cherry, Vanilla extract
  • Rose In Devil's Garden — Rosato Vermouth, Light rum, Grapefruit soda, Raspberry, Mint
  • Stormy Weather — Japanese Whisky, Lemon vodka, Bitters, Club soda, Verjus, Iced Tea, Rock & rye, Cane syrup, Lemon peel, Candied ginger
  • Gail Collins — Mezcal, Sloe gin, Maraschino Liqueur, Orange bitters, Soda water, Lemon juice, Lemon peel
  • Fizz de Provence — Genever, Gin, Elderflower liqueur, Crème Yvette, Peychaud's Bitters, Club soda, Heavy whipping cream, Meyer lemon juice, Lime juice, Rosemary, Thyme, Egg white
  • Old Spanish — Manzanilla sherry, Cynar, Cassis, Tonic water, Olive, Orange
  • The Renegade — Scotch, Peychaud's Bitters, Club soda, Cranberry shrub, Orange peel, Brown sugar