Barbecue Apple Milk Punch

brandy gin lemon dairy cocktail

Backbar

12 Servings

Source

Ingredients

1 ½ cups apple brandy (preferably Laird’s)

1 ½ cups gin (preferably CapRock)

1 ½ cups maple liqueur (preferably Green Mountain)

1 ½ cups mescal (preferably El Buho)

1 ½ cups fresh lemon juice

1 ½ cups Apple Cider Syrup (click for recipe)

Tabasco smoked chipotle hot sauce (optional)

3 cups whole milk

Cheesecloth

Method

Combine brandy, gin, liqueur, mezcal, lemon juice, and syrup in a large pitcher.

Bring milk to a bare simmer in a medium saucepan. Immediately pour milk into brandy mixture (milk will curdle right away). Cover and chill at least 1 hour and up to 24 hours.

Strain mixture through a fine-mesh sieve lined with cheesecloth into a large bowl. Cover and chill until cold (any remaining curds should settle at the bottom of the pitcher).

Carefully ladle clarified punch into a clean pitcher, leaving any remaining curds behind. Chill until ready to serve.

Punch base can be made 1 week ahead. Keep chilled.