Milk Clarified Mai Tai:

This was my first attempt at clarifying and it was a success! It adds a very subtle creamy texture to the drink without sacrificing any flavor. The benefits of clarifying, aside from the aesthetic, are that it gives the mixture a long shelf life. It can now last for months in the fridge, so it makes sense to make these in batches. To milk clarify, you must mix your cocktail ingredients together and pour it into a small amount of whole milk. Let it sit for about an hour while the milk curdles. The curdles will soak up all of the impurities in your mixture as well as the color. After this you strain out the curdles. I did this with two passes through a cheese cloth, and two more passes through a coffee filter. The inspiration for the garnish was completely stolen from @my_everyday_cocktails.
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1oz JAMAICAN RUM (@appletonestateusa)
1oz RHUM AGRICOLE (@barbancourtrhum_usa)
1oz FRESH LIME JUICE
3/4oz ORGEAT (@liberandco)
3/4oz PIERRE FERRAND CURAÇAO
3/4oz DARK RUM (@eldoradorums)
1-2oz WHOLE MILK
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•Combine ingredients in stirring glass
•In separate stirring glass, add 1-2oz Whole Milk
•Pour ingredients from first stirring glass on top of the milk
•The milk will curdle, let sit for 30-60 minutes
•Use cheese cloth to strain out curdles while pour from the second glass back into the first glass
•Repeat
•Additionally, you can run everything through a coffee filter as well. I used an aeropress
•Stir cocktail with ice, strain over large rock
•Garnish with mint leaf

dtdrinks (Find their other posts here) Cocktail Recipes  I'm DT the Home Bartender. I’ve researched the best cocktail recipes so you don’t have to. Everything you need for your home bar is right here. Follow them: Instagram