Stirred · Rocks
GarnishSpritz of pinipig tincture and an orchid
Stirred · Rocks
Napier Bulanan, Oakland
Tita Nita's Milk Punch cocktail recipe
What goes in it
- 1.5 oz
- 1 oz
- 0.75 ozLychee syrup (1:1)
House prep · Recipe below ↓
- 0.5 ozLime juice
Fresh juice · Recipe below ↓
- 0.9 ozCoconut milk, for clarifying
- 1spritz Pinipig tincture
House prep · Recipe below ↓
Method · Stirred
- 1Batch the lambanog, aquavit, lychee syrup and lime juice, then pour it into the coconut milk, stir and let it rest for thirty minutes.
- 2Strain slowly through a napkin-lined fine strainer until clear and refrigerate.
- 3Stir three ounces of the clarified punch over ice and strain over a large cube, then mist with pinipig tincture.
- Glass
- Rocks
- Ice
- Large cube
- Garnish
- Spritz of pinipig tincture and an orchid
Prep ahead
House prep
Lychee Syrup (1:1)
- Yield
- About 12 oz
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 1 cupwater
- 1 cupwhite cane sugar
- 1 cupchopped lychee (peeled and seeded)
Method
- 1Boil the water, stir in the sugar until dissolved, then take off the heat, add the lychee and steep for two hours. Strain.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Pinipig Tincture
- Yield
- About 6 oz
- Keeps
- 6 months
- Storage
- Room temperature
Ingredients
- 1 cup100-proof neutral grain spirit
- 1 cuppinipig (flattened toasted sweet rice)
Method
- 1Combine and rest for six hours, then strain through cheesecloth, squeezing the rice. Decant into an atomizer.
About the Tita Nita's Milk Punch
Tita Nita's Milk Punch is a cocktail made with lambanog, aquavit and lychee syrup (1:1), created by Napier Bulanan.
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