Matt Duckor
After straining, this punch should be as clear as a glass of Chardonnay.
Recipe information
Yield
12 Servings
Ingredients
1
½ cups apple brandy (preferably Laird’s)
1
½ cups gin (preferably CapRock)
1
½ cups maple liqueur (preferably Green Mountain)
1
½ cups mescal (preferably El Buho)
1
½ cups fresh lemon juice
1
½ cups Apple Cider Syrup (click for recipe)
Tabasco smoked chipotle hot sauce (optional)
3
cups whole milk
Special equipment
Cheesecloth
Preparation
Step 1
Combine brandy, gin, liqueur, mezcal, lemon juice, and syrup in a large pitcher.
Step 2
Bring milk to a bare simmer in a medium saucepan. Immediately pour milk into brandy mixture (milk will curdle right away). Cover and chill at least 1 hour and up to 24 hours.
Step 3
Strain mixture through a fine-mesh sieve lined with cheesecloth into a large bowl. Cover and chill until cold (any remaining curds should settle at the bottom of the pitcher).
Step 4
Carefully ladle clarified punch into a clean pitcher, leaving any remaining curds behind. Chill until ready to serve.
Do ahead
Step 5
Punch base can be made 1 week ahead. Keep chilled.