Clarified Milk Punch Recipe

Clarified milk punch is an old-school cocktail with modern appeal—smooth, complex, and crystal clear.

Prep Time 15

Course Cocktail, Drinks

Cuisine American

Servings 4 people

Calories 160 kcal

1 cup base spirit (bourbon, aged rum, gin, or brandy)
½ cup fresh lemon juice (or lime juice for a tropical variation)
½ cup simple syrup (1:1 sugar to water, dissolved)
½ cup brewed tea (like Earl Grey or chamomile) or fruit juice (like pineapple or apple)
½ cup whole milk (non-ultra-pasteurized recommended)

Build Your Cocktail Base: In a large mixing bowl or jar, combine:
1 cup spirit
½ cup lemon juice
½ cup simple syrup
½ cup of tea or juice (if using)
Curdle the Milk: In a separate bowl, pour ½ cup whole milk. Slowly pour your mixed cocktail base into the milk (not the other way around). Stir gently.You’ll see the milk curdle—this is exactly what you want.
Rest and Clarify: Let the curdled mixture sit undisturbed for 30 to 60 minutes. This allows the milk solids to bind with the acids and impurities, sinking to the bottom.
Filter Slowly: Line a strainer with cheesecloth or a coffee filter and place it over a clean bowl or jar. Slowly pour the mixture into the filter.Do not stir or press the curds—just let gravity work. The liquid should drip through crystal clear.
Bottle and Chill: Once filtered, pour the clarified punch into a clean glass bottle or jar. Seal and refrigerate.Let it chill for at least 2 hours before serving. Flavor continues to improve with time—best enjoyed the next day.

Avoid ultra-pasteurized milk: It doesn’t curdle as well and may lead to a cloudy result.
Don’t rush the filtering: Gravity is your friend here. Stirring or squeezing the curds can ruin clarity.
Make in advance: Clarified milk punch stores well in the fridge for up to 2 weeks.
Experiment with flavors: Add a dash of bitters, infuse your syrup, or switch out juices for a custom profile.

Keyword Bourbon punch, Clarified cocktail, Milk punch