Looking for a unique cocktail for sophisticated drinkers? The Christmas Gingerbread Clarified Milk Punch batch cocktail, is a liquid holiday in a glass.
The Gingerbread Milk Punch served at The Four Seasons St. Louis and made by Bar Supervisor, India Stevens is served in a crystal decanter with two or four glasses and accompanied by two housemade gingerbread cookies. The cocktail blends oleo saccharum, lemon juice, Demerara syrup, molasses, Rye, Rum, and fresh ginger juice.
“[I] was inspired to create a holiday milk and cookie experience in the form of a cocktail. Molasses is predominant in the rum selections and baking spice comes through from the dark rye whiskey. Spiced tea, dark molasses and fresh pressed ginger juice are also used for additional flavor layers.”
— India Stevens, BAR SUPERVISOR
So What Exactly is Milk Punch Anyway?
Simply put, Milk Punch is the mother of Egg Nog. Traditionally served in the southern United States, milk punch consists of: milk, a high proof spirit (brandy or bourbon), sugar, and vanilla that is served chilled with a fresh grating of nutmeg.
What’s the Difference Between Milk Punch and the Clarified version?
Clarified Milk Punch uses an acid (usually lemon juice) to curdle the milk, which is then strained leaving a colourless clear drink.
What is the ratio of milk to milk punch?
A general rule of thumb is four parts mixed cocktail to one part milk.
We turned to Bar Supervisor at the Four Seasons Hotel St. Louis, India Stevens for her recipe:
The Christmas Gingerbread Clarified Milk Punch Recipe
Double or Triple recipe as needed
Yield is approximately 2 liters of Milk Punch per batch
Ingredients
3 oranges
3 lemons
Demerara and Demerara Syrup
250 ml Lemon juice
150 ml Brer Rabbit Full Flavor Molasses
50 g fresh peeled ginger
700 ml whole milk
500 ml Basil Hayden Dark Rye
500 ml Appleton Estate Jamaican Rum
170 ml El Dorado 12 year Rum
4 bags Celestial Seasonings Bengal Spice Tea
Method
For the Oleo Saccharum –
Peel of 3 oranges and 3 lemons
Mix with 8 tbsp demerara or turbinado sugar
Let sit at room temp for 24 hours.
For the Infused Rye & Rum –
500 ml Basil Hayden Dark Rye
500 ml Appleton Estate Jamaican Rum
170 ml El Dorado 12-year Rum
4 bags Celestial Seasonings Bengal Spice Tea
For the Ginger Juice –
200 ml water
50 g fresh peeled ginger, chopped.
In a large Cambro, set aside 700ml whole milk.
(**Always add ingredients into the milk, not milk into the other ingredients.)
Mix the following ingredients together, and then pour them into the milk:
Strained oleo saccharum
250 ml lemon juice
200 ml 2:1 Demerara Syrup
125 ml Brer Rabbit Full Flavor Molasses
1170 ml infused Rye & Rum
200 ml fresh ginger juice
Let mixture sit for at least 30 min to an hour for the curds to set.
Strain through cheesecloth 1x
Strain through coffee filter 2x
Should be a clear amber color when finished.
Serve chilled, in a punch bowl, or decorative glasses.
Recipe courtesy Four Seasons Hotel St. Louis
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