Tom Yum Punch

Adapted from Adam Sousa and Caleb Landry, Blythe & Burrows | Portland, ME

Recently, bartenders have taken to throwing everything but the proverbial kitchen sink into milk punches, then clarifying it into unrecognizable, transparent oblivion. Here, Adam Sousa and Caleb Landry create a tom yum soup-inspired drink filtered through curdled coconut milk.

  • 5 cups tom yum soup (see Editor's Note)
  • 5 cups tom yum soup (see Editor's Note)
  • 5 cups gin, preferably Bombay East
  • 5 cups gin, preferably Bombay East
  • 2 cups lime juice
  • 2 cups lime juice
  • 2 1/2 cups whole milk
  • 2 1/2 cups whole milk
  • 1 1/2 cups coconut milk
  • 1 1/2 cups coconut milk
  • 1/2 cup lemon juice
  • 1/2 cup lemon juice

Garnish: Thai chile and cilantro

  1. In a container, combine the tom yum soup mixture with the lime juice.
  2. Combine the milk and coconut milk in a separate container.
  3. Stir in the lemon juice to the milk mixture, then immediately add the cocktail mix. The mixture will curdle.
  4. Place in the refrigerator overnight.
  5. Strain the mixture through a coffee filter.
  6. To serve, pour 3 ounces into a double rocks glass over a large ice cube.
  7. Garnish with a chile pepper and a cilantro sprig.
Editor's Note

Tom Yum Soup Mixture
5 cups water
1 teaspoon makrut lime leaf
1 1/3 tablespoons chopped ginger
1 1/3 tablespoons chopped galangal
1/4 cup chopped lemongrass
3/4 tablespoon chopped Thai chile
1/3 teaspoon salt
1 ounce fish sauce
2 ounces lime juice
1/2 teaspoon dark brown sugar
2 1/2 tablespoons red curry paste
2 cups white sugar

Combine the first seven ingredients in a saucepan over medium-low heat and simmer for 20 minutes. Remove from heat and add remaining ingredients, except for the sugar. Then, strain through a fine mesh strainer. Add 2 cups white sugar and stir until it dissolves. (Note: this may yield more than 5 cups total, but use all of it in making the milk punch.)