Built · Rocks
GarnishGrated nutmeg
Built · Rocks
Diego Peña, Eastern Standard, Boston
Fog Lights Milk Punch cocktail recipe
What goes in it
- 16 oz
- 8 oz
- 6 oz
- 14 ozEarl Grey syrup (1:1)
House prep · Recipe below ↓
- 14 ozLemon juice
Fresh juice · Recipe below ↓
- 13.33 ozWhole milk
- 6 ozHalf and half
- Zest of one lemon (optional)
- 1 dashVanilla extract (optional)
Method · Built
- 1Combine the spirits, Earl Grey syrup and lemon juice in a nonreactive container.
- 2Heat the milk, half and half, lemon zest and vanilla to one hundred eighty degrees Fahrenheit, pour it into the spirit mix and let it curdle for about three minutes.
- 3Strain slowly through a cloth or coffee filter, letting the curds build up and clarify the punch, then serve over a large cube with grated nutmeg.
- Glass
- Rocks
- Ice
- Large cube
- Garnish
- Grated nutmeg
Prep ahead
House prep
Earl Grey Syrup (1:1)
- Yield
- Variable
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 1 partBrewed Earl Grey tea
- 1 partGranulated sugar
Method
- 1Stir sugar into an equal volume of hot brewed Earl Grey tea until dissolved, then cool.
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
About the Fog Lights Milk Punch
Fog Lights Milk Punch is a cocktail made with bourbon, brandy and jamaican rum, created by Diego Peña at Eastern Standard.
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