LEMON BAR CLARIFIED MILK PUNCH COCKTAIL

LEMON BAR CLARIFIED MILK PUNCH COCKTAIL

“Capturing the essence of lemon bars, our milk punch utilizes gorgeous winter citrus with fresh Meyer lemon juice, as well as a Meyer lemon baking spice oleo saccharum, graham-cracker-steeped organic whole milk, aged rum, amaro and liqueur,” says Anna Caporael, the general manager of Portland, Ore.’s Irving Street Kitchen. “Plan to make this recipe during a rainy week and reward yourself at the weekend!”

This recipe originally appeared as part of “Eggnog Is Great. But This Holiday Season, Go for a Beautifully Clear Milk Punch.”

INGREDIENTS IN THE LEMON BAR CLARIFIED MILK PUNCH cocktail

29 oz Flor de Caña four-year-old rum

7 oz Licor 43 liqueur

5 oz Amaro Nonino Quintessentia

5 oz Batavia arrack

5  Meyer lemons

5 Lemons

¹⁄₂ gal Organic, nonhomogenized whole milk

¹⁄₂ box Graham crackers, crushed

1 ¹⁄₂ cup Powdered sugar

4 Cinnamon sticks

2 Vanilla beans, split

Garnish: Ground nutmeg

Glass: Snifter

HOW TO MAKE THE LEMON BAR CLARIFIED MILK PUNCH COCKTAIL

Makes 30.

To make the oleo saccharum, crack the cinnamon sticks with 
a mortar and pestle, and add them to a nonreactive container 
along with the powdered sugar, vanilla beans and Meyer
lemon peels (reserving the lemons). Muddle the peels, then
 let the mixture set for a day. In a separate nonreactive container, 
add the whole milk and crushed graham crackers, steep in 
the refrigerator for 1 day, and strain out the solids.

Juice the Meyer and regular lemons, and add them to the 
oleo saccharum along with the first four ingredients, and 
stir to combine.

To clarify the punch, slowly pour the lemon-liquor 
mixture into the strained whole milk.

Once it has started to curdle, place it in the refrigerator 
for 1 or 2 days, then strain it through a cheesecloth-lined 
chinois and then a coffee filter if necessary. Keep 
the punch chilled.

To serve, pour 3 oz in a mug over ice.

Garnish with ground nutmeg.