milk punch Feed

Low- and No-Citrus Innovations from Stillife in Montreal

The bar Stilllife in Montreal uses no fresh citrus juice on their menu. The citrus products they do use are waste created by their other bar, The Cloakroom. Bar owner Andrew Whibley emailed with some information and recipes from the bar. He made sure to credit the other members of his team for these recipes as well: Andrew Whibley- Owner Stillife/Cloakroom Bar Jonas Kempeners - Manager Cloakroom Jay Lawson- Prep manager Stillife Anna Levy- Prep manager Cloakroom Quick Links Citrus Oil Sprays instead of using fresh peels Fermented leftover citrus juice and a drink recipe that uses it Acid-adjusted fruit... Read more →


The Surprisingly Useful Milk Clarification Method

Milk clarification is a cocktail technique in which an acidic ingredient is used to curdle milk, separating it into curds and whey. The curd clumps act as filters that trap particulates, so that when a cloudy liquid is poured through them (such as a cocktail with lime juice that curdled the milk) it comes out clear. The curds stay behind and the way goes into the clarified cocktail. This technique is used to make Milk Punch (aka Clarified Milk Punch or British Milk Punch). However beyond making tasty drinks, the clarification process acts as a preservative - the cocktail can... Read more →


Sustainably Stories in the News

Here's a round-up of some recent cocktails/wine sustainability stories in the news. For Wine Enthusiast, Lauren Mowery wrote, "Low-Waste Bars and Restaurants Are Building a New Paradigm." Some interesting quotes from the story: During the planning phase, Marcus consulted with FoodPrint, experts in waste hauling, to find a vendor who recycles and composts properly. Rich and Chambers asked a vendor to switch from plastic tape to paper, a change the vendor made for all its accounts. Others who wouldn’t conform to Rhodora’s packaging guidelines were dropped. A baker that delivered in plastic was replaced by one that biked bread to... Read more →


Non-Alcoholic Milk Preserved Sour Mix Foamer

Julian de Féral is an international drinks consultant, occasional bartender, and writer. He was previously the drinks director for the London-based Gorgeous Group. He created a non-alcoholic milk punch that uses an oleo saccharum from extra lemon zests, plus older lemon juice. The mix punch method (curdling the mixture with milk then straining) helps preserve the lemon flavor, and adds whey from the milk that in turn adds froth to cocktails! Typically the ratio of "punch" to milk in the milk punch is 4:1 and this one has more, it would be interesting to play with the ratios to see... Read more →


A Milk Punch Recipe and Panna Cotta from the Remaining Curds from Allison Kave

Allison Kave, who is the co-founder of Butter & Scotch in Brooklyn, has shared recipes for both a Milk Punch and a Panna Cotta for the leftover curds from the punch. She writes, "I have repurposed these curds to make an absolutely ambrosial panna cotta. I'm certain they could also be used in cakes and quickbreads, or to fill cannoli, or in a range of applications where ricotta would be used, with the correct treatment. I also did a clarified eggnog version of this for a series I used to write for Bake From Scratch magazine; I started with the... Read more →


Tips from Aisling Gammill of Water Bear Bar in Boise, ID

Aisling Gammill of Water Bear Bar in Boise ID sent over tons of strategy for various sustainability improvements. Below are Gammill's tips. When to Use Acetic (Vinegar), Malic, and Other Acids Vinegar makes the best acid replacement. It is used usually in smaller amounts ex. .75 lemon is standard per cocktail, vinegar is more like .25 to .5 depending on the type of vinegar. I find that vinegar can make a wonderfully delicious sour, Daiquiri, Collins, or champagne topped something. It is a matter of balancing the acid, and not treating it necessarily like citrus when building. It is also... Read more →


Many Citrus Reuse and Alternatives from Boston’s Seth Freidus

Boston’s Seth Freidus formerly headed up the bar programs at Alden & Harlow and Waypoint. Later in 2020, he’s planning on opening his own bar in Boston called Good Company. The below is edited from emails from Freidus. Working With the Kitchen When we write menus, for kitchen/ food and bar/cocktails, kitchen managers, bar managers and myself sit down and collaborate for cohesive menus that cross-utilize as many ingredients as possible without having stale, boring, redundant menus. We write menus based on the season, and what will be readily available for high quality produce. From there we collaborate on using... Read more →


Acid-Adjusted Grape 'Citrus' Juice and Milk-Washed Shrub to Replace Citrus in Cocktails

Patrick Braga of Paper Plane in San Jose wrote in with some recipes that use alternative acids in place of citrus in cocktails. He writes, "In the past I've played with citrus stock, and I'm not the greatest fan of the end products. I've also used spent citrus to make acid rectified hydrosols, and it turned out great, but without a large still would be nearly impossible to execute at volume for the bar." "So far on Paper Plane's menus I've created two drinks that are refreshing without the use of citrus, The Grape Pretender and the Here Comes The... Read more →