Attempt 1

Based on Clarification technique worked great (if slow) and mouthfeel was great, but taste was underwhelming - bland and under-sweet.

Attempt 2

Loosely based on

  • 8oz Earl Grey tea (two teabags, 5 minutes, 212°F)
  • ¼ cup brown sugar
  • ½ cup whole milk
  • 2oz lemon juice
  • 4oz brandy
  • 2oz white rum
  • 4oz bourbon
  • 2oz allspice dram
  • 1oz maraschino liqueur
  1. Make tea
  2. Add sugar to tea and agitate until dissolved.
  3. Cool tea to room temperature.
  4. Add everything but milk (booze and juice)
    • Tasting notes after adding just juice: bit like a sweetened iced tea with lemon.
    • Tasting notes after everything: mostly tastes like a whiskey sour with tannins.
  5. Pour milk into pitcher, followed by punch. Curdle.
    • Curdles, starts to settle. Looks like thick miso soup
  6. Let rest for 1 hour
  7. Strained through double layer of cheesecloth, once. Strained fast initially, dripped slowly after.
  8. Yield: ~20oz clarified milk punch (for ~28oz liquid input) ~= 6 servings.
  9. Taste: good. Complex and interesting, but melded and soothing. Tea taste could be stronger, try more teabags.