Jump to content

Corn Milk Punch


Draggingtree

Recommended Posts

Corn Milk Punch

Serves 4 to 6

 

10 ounces mescal
5 ounces Palo Cortado sherry
5 ounces lemon juice
2.5 ounces simple syrup
5 ounces black tea, brewed and strained
1 pint milk
2 cups raw corn kernels

 

Combine mescal, sherry, lemon juice, simple syrup, and tea in a pitcher and set aside. Over low heat, simmer milk and corn kernels about 40 minutes, then bring to a boil. Remove from the stove and add to the punch mixture and stir.

 

Strain through a “super bag” or a cheesecloth-lined chinois into a ladle and pour the liquid in, allowing it to splash up the sides. Continue to strain through the bag without cleaning the bag—the milk curds will act as a clarifying agent. Repeat this 3 to 5 times. Once the liquid is clear, chill and serve. (The punch can be stored in the refrigerator for up to one week.) Scissors-32x32.png

http://www.texasmonthly.com/tag/cocktail-of-the-month/

 

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • 1603409550
×
×
  • Create New...