Liar’s Gambit

Matthew Garcia, Death & Co. | Denver

This nonalcoholic milk punch is made using a similar method as traditional milk punch, but uses booze-free distillate Seedlip in place of a standard spirit. Like a traditional milk punch, the dairy gives the drink unctuous texture, and the clarification process yields a nearly clear liquid that resembles water, or possibly a Martini, although its citrus and spice character quickly reveal that it belongs in a class of its own. “It almost looks like a glass of water, then the aroma pops out of the glass,” says Tyson Buhler, national beverage director for the Death & Co franchise. 


Yield: approximately 1 liter

  • 6 cups spiced tea (see Editor's Note)
  • 3 cups Seedlip Spice 94
  • 2 cups pineapple gum syrup
  • 1 cup lemon juice
  • 3 cups whole milk

Garnish: freshly grated nutmeg (optional)

  1. Combine the spiced tea, Seedlip and pineapple gum syrup in a heatproof container.
  2. Scald the milk by heating it in a saucepan over medium heat until bubbles form around the edges.
  3. Add the milk and lemon juice to the rest of the batched punch, and allow the punch to curdle.
  4. Refrigerate the punch overnight.
  5. The next day, strain the punch through coffee filters until completely clear.
  6. Store, refrigerated, for up to 10 days.
  7. To serve, pour 4 ounces into a rocks glass over a large ice cube. Grate nutmeg over the top, if desired.
Editor's Note

Spiced Tea
7 1/2 cups boiling water
24 grams black tea, preferably August Metropolitan
10 grams cinnamon sticks
12 allspice berries, crushed
2 whole nutmeg seeds, crushed

Combine all ingredients in a heatproof container and let steep for 15 minutes, then strain. Use immediately for batching, cannot be stored for later use.