Mar 23 • Signatures & Riffs
Sorrel Milk Punch
I’ve been meaning to post one my drinks here for a while, but life is always hectic. Here is a milk punch I put on our end of winter menu and we call it the Anime Theme Song!
First I make the sorrel base, this also great for n/a drinks, it just needs a little dilution. This is for a decently large batch, we double it here at the restaurant.
32oz water
32oz coconut water (unsweetened)
200g dried hibiscus flowers
4 cinnamon sticks
14g whole fennel seeds
80g fresh ginger
280g white sugar
Zest of 4 limes (we use a microplane to about any pith)
5 bay leaves
Bring all to a boil and simmer for 8 mins. Cool overnight and strain.
For 1 cocktail:
2oz sorrel
.5oz lime
.25 oz 1:1 Demerara syrup
1.5oz zacapa rum #23
.25oz Wray & nephew overproof rum
.125 (or 1/8)oz dale degroff new world amaro
Add to a scant 3/4 oz whole milk, curdle and strain. Serve over large ice cube with candied hibiscus flower as a garnish
Batch recipe:
48 oz sorrel
36oz Zacapa #23 rum
6oz Wray & nephew overproof rum
3oz dale degroff new world amaro (can also sub pimento dram for this)
12oz fresh lime juice
6oz Demerara syrup 1:1
Add to 28oz (25% of batch volume) whole milk
Let curdle for at least 15 minutes and strain. This gave me about 4 750 ml bottles of ready to go cocktail.
Enjoy!
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Sorrel Milk Punch
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