Budgy Smuggler

Tim Wiggins and Dave Greteman, Lazy Tiger | St. Louis, MO

cocktail illustration

This clarified milk punch begins bright orange, but transforms into a clear liquid once strained through the 2:1 blend of 2 percent milk and heavy cream, which provides luscious texture without muting the acidity of the citrus. As for the name: it’s Aussie slang for a too-snug Speedo, a cheeky reference to an Australian gin used in the cocktail.

Ingredients

Servings: 10

  • 12 ounces gin, preferably Applewood
  • 12 ounces gin, preferably Applewood
  • 12 ounces blood orange vermouth
  • 12 ounces blood orange vermouth
  • 12 ounces carrot juice
  • 12 ounces carrot juice
  • 2 ounces passion fruit purée, preferably Perfect Purée
  • 2 ounces passion fruit purée, preferably Perfect Purée
  • 5 ounces lemon juice
  • 5 ounces lemon juice
  • 3 ounces genepy, preferably Heirloom
  • 3 ounces genepy, preferably Heirloom
  • 4 ounces falernum
  • 4 ounces falernum
  • 8 dashes Angostura bitters
  • 8 dashes Angostura bitters
  • 11 ounces 2% milk
  • 11 ounces 2% milk
  • 5 ounces heavy cream
  • 5 ounces heavy cream

Garnish: orange slice

Directions
  1. Add all the ingredients apart from the milk and heavy cream into a plastic container and put aside.
  2. Add the milk and heavy cream into a small saucepan over medium-low heat, stirring regularly and monitoring temperature with a thermometer. When the temperature reaches 149°F, remove from heat.
  3. Slowly begin adding the hot milk-cream mixture to the cocktail base from step one. Pause periodically to let the milks temper properly with the base. You should see small, but defined curds forming from the milk combining with the acid from the other ingredients.
  4. Cover and refrigerate overnight.
  5. Begin to filter base by pouring the curdled liquid through a coffee filter or cheesecloth over a strainer basket (e.g. coffee basket, fine mesh strainer). The process of straining the liquid will be slow. Do not attempt to hurry it by forcing it through the filter or curds will go through. Once the liquid contents have passed through, you will be left with a dense puck of curds in the coffee filter that almost resemble cheesecake.
  6. Strain it a second time: take the first batch of strained liquid and pour slowly onto the existing curds through the filter again. Let sit until fully strained a second time.
  7. Funnel into a clean bottle. Keeps, refrigerated, for about two weeks.
  8. To serve, pour 4 ounces into a rocks glass over a large piece of ice (or 3 regular ice cubes). Garnish with an orange slice.