🍸 Clarified Vodka Milk Punch

<strong>Milk Punch Base pre-batch</strong> (scale-up recipe according to requirement).

<strong>1.</strong> POUR first 7 ingredients (with peels from the zests lemons and orange) into a sealable container and leave to infuse for 12 hours in a refrigerator.

<strong>2. Hot milk method</strong> HEAT milk until just starting to simmer and pour (while still simmering) the vodka tea and juice mix into the milk while stirring.

As soon as the milk curdles, stop stirring.

Chill for at least 2-3 hours and up to 24 hours.

<strong>OR 2. Cold milk method</strong> POUR vodka tea and juice mix into cold milk while stirring.

As soon as the milk curdles, stop stirring.

Chill for at least 2-3 hours and up to 24 hours.

<strong>3.</strong> Fine STRAIN mixture through cheesecloth or Superbag into a large jar or another container.

Ideally, this should be in a refrigerator (I removed a shelf in ours) with the cheesecloth/bag hung over the jar.

<strong>4.</strong> Repeat step three, without removing curds from the filter or move to a finer strainer (e.

. from a 400-micron bag to a 100-micron bag) or coffee filter.

<strong>5.</strong> Stored in the refrigerator, this will keep for a week (and potentially months), but be sure to sterilise containers, etc.

<strong>Cocktail itself</strong>.

STIR 50ml pre-prepared Milk Punch Base with 50ml vodka and 7.5ml sugar syrup and strain into an ice-filled glass (preferably over a chunk of block ice).