Invisible Goat

Sam Kiley, Cane & Table | New Orleans

Invisible Goat

“I just love the way that people’s faces look when you hand them a glass and it looks like water and ice,” says Sam Kiley of her Invisible Goat, a clarified milk punch rendition. Built on a brandy base, she adds chai syrup and citrus before filtering the mixture through goat milk for a drink that is ultra-clear, but doesn’t lack body. “The peaty brandy plays so well with the tanginess of the goat milk and all the spices,” she says.


Serving: 1

  • 4 ounces brandy milk punch (see Editor's Note)
  • 4 ounces brandy milk punch (see Editor's Note)
  • 2 dashes orange bitters
  • 2 dashes orange bitters

Garnish: lemon twist, expressed and discarded

  1. In a rocks glass, pour the brandy punch over a large ice cube.
  2. Add two dashes of orange bitters.
  3. Express a lemon peel over the surface of the drink, then discard.
Editor's Note

Brandy Milk Punch
1 1/2 cups lemon juice
1 1/2 cups chai syrup (see below)
2 cups Jacoulot brandy
2 cups Argonaut Saloon Strength brandy
4 cups goat milk

In a large container, combine all ingredients and slowly stir to incorporate. Let sit in the refrigerator for at least 24 hours. Strain through a jelly bag. Add 20 percent water to the mixture.

Chai Syrup
6 cups boiling water
8 bags of black tea
2 ounces cardamom
3 ounces clove
2 ounces cinnamon sticks
1 ounce whole allspice
2 ounces fresh ginger
1 ounce whole black pepper

In a large saucepan, combine all ingredients and cook at 125 degrees for 25 minutes. Remove from heat and let sit for 30 minutes. Strain and add equal parts sugar to the volume of the chai mixture.