At Boston’s Eastern Standard, bar manager Diego Peña takes inspiration from a London Fog (essentially an Earl Grey tea latte) in this wintry milk punch. It calls for a warming blend of bourbon, brandy and rum alongside Earl Grey syrup.
Yield: 3 quarts
- 2 cups bourbon
- 1 cup brandy
- 3/4 cup Jamaican rum
- 1 3/4 cup Earl Grey syrup (1:1 earl grey tea: granulated sugar)
- 1 3/4 cup lemon juice
- 1 2/3 cup whole milk
- 3/4 cup half and half
- Zest of one lemon (optional)
- 1 dash vanilla extract (optional)
Garnish: grated nutmeg
- Add all ingredients, except milk and half and half (plus lemon and vanilla, if using), to a nonreactive container.
- Combine the milk, half and half, lemon zest and vanilla over in a pot over the stove and heat to 180ºF.
- Add milk to the nonreactive container and allow it to rest for approximately 3 minutes.
- In a clean container, place a mesh strainer with a single thin layer of cheesecloth or coffee filter on top. Start the straining process by allowing the punch to pass through. Do not remove the curds—they help with the clarification. When you notice the rate of liquid passing through has slowed down, transfer the curd-filled strainer into a clean container.
- Add the contents from the other container to the top of the strainer and slowly top of until its completely passed through. It takes some time depending on the batch.
- Serve in a rocks glass over a large ice cube.
- Garnish with grated nutmeg.