The Cocktail Report: English Milk Punch at Faith and Flower

I admit it. I am a bona fide cocktail lover. And I love history. So why not marry the two? This new ongoing series, “The Cocktail Report,” celebrates my love for creative drink concoctions and their origins.

Meet the historic English Milk Punch. Sipping this cocktail is like drinking a smooth semi-sweet bit of history. This complex cocktail dates back several centuries and was Benjamin Franklin’s go-to drink in 1763. While his version is a little different than what’s featured here, this modern take dates back to 1862 by the proclaimed father of mixology, Jerry Thomas.

Admittedly, I was expecting a milky-looking and tasting drink when selecting it at brunch from Faith & Flower in downtown Los Angeles. Nope. This drink is crystal clear and packs quite a punch (no pun intended) with seven different spirits, spices, and curdled milk. Not for the faint of heart. To maintain its 0% opacity, the milk is passed through a fine strainer; a process that was popular with drinks in 16th and 17th century Britain.

What’s even more surprising is the number of steps and time it takes to craft the English Milk Punch (three days!). While this is probably not for the beginner party host aficionado, it will certainly impress your guests. If you’re not quite up to that mixologist level, like me, you can order it at the delicious Faith & Flower in downtown Los Angeles.

Recipe and Instructions (Courtesy of Michael Lay, Faith & Flower, via LA Weekly):

Peel of lemons

Pineapple

Coriander seeds

Cloves

Cinnamon Stick

Anise Pod

Sugar

Freshly squeezed lemon juice

Apple Estate 12 Yr Rum (or any aged rum)

Smith & Cross Jamaican Rum (or any Jamaican rum)

Bacardi 8-year rum

Bulleit bourbon

Pierre Ferrand 1840

Batavia Arrack van Oosten

Absinthe Mata Hari

Peychaud’s bitters (or Angostura)

Brewed Sencha green tea

Boiling water

Milk

Lemons

Step 1: Add lemon peels to a large air-tight container.

Step 2: Peel and cut the pineapple into large chunks and add lemon peels to the container.

Step 3: Heavily grind the spices with a mortar and pestle. Add to the existing container along with sugar and freshly squeezed lemon juice. Muddle it all together.

Step 4: Pour in green tea to mix and stir. Add boiling water and immediately cover so water does not evaporate. Let sit overnight. Then strain the mixture and reserve liquid.

Step 5: Boil milk and add to strained rum mixture, along with more freshly squeezed lemon juice. It will coagulate!

Step 6: Strain the liquid a little at a time using a fine chinois lined with cheesecloth. The cloth may have to be replaced if it has too much build-up. Pour liquid into a new container, cover, and leave in the refrigerator overnight (so remaining milk solids settle).

Step 7: Ladle the clear punch from the top of the container (try not to disturb the solids at the bottom. Strain again, if preferred). Serve over ice. Enjoy and imbibe responsibly!