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Corn Milk Punch


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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



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