Ruby Port Clarified Milk Punch⁣⁣
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This is probably one of the most popular clarified cocktails out there.  Apparently this drink can be traced to a similar recipe in Jerry Thomas 1862 bartenders guide and has appeared in a number of places online, my personal favorite being on @cocktailchemistry ⁣
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Ingredients:⁣⁣
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2/3 cup Batavia Arrack⁣ Van Oosten⁣
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2/3 cup @sandemanporto Ruby Port⁣⁣
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2 cups Black tea (I used a blend of oolong, rose oolong, and @teapigshk Chai)⁣⁣
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1/3 cup and 4 tsp sugar⁣⁣
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1/3 cup lemon juice⁣⁣
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1 cup whole milk⁣⁣
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The process is pretty interesting.  First you mix everything except the milk in a pitcher.  Whisk it all together to dissolve the sugar.  Then you put the milk in a seperate bowl and slowly pour the mixture through the milk.⁣⁣⁣

The acid in the lemon juice curdles the milk, seperating the casein from the whey.  The curdled milk acts as a filter, absorbing the tannins and astringent qualities from the black tea, Batavia Arrack, and Port. It also takes a lot of the deeper colors with it. ⁣⁣

The result is a slightly pinkish orange liquid. You strain this liquid from the curds, reserving the strained curds. Then you run the liquid back through the curds a few more times and finally fine strain. ⁣⁣

Your finished product is a transparent burnt orange cocktail which appears light pink when diluted by ice. Some of the whey protein from the milk remains in the drink, changing the feel of the drink and adding a silky softness to it. If you make this drink, I recommend you taste the tea/arrack/port mixture before clarification and after. You'll be amazed at how different the two are.⁣
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Milk punch as a technique has a long history, dating back to at least the 1700's. Ben Franklin even published his own recipe at one point.⁣
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Image and recipe courtesy of @thenickromancer.

@thenickromancer

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