Mary Rockett’s Citrus Milk Punch
Why This Recipe Works
by Dan Souza
This recipe is based off of the oldest known written recipe for milk punch (which we found in cocktail historian David Wondrich’s book Punch). The original features a simple combination of brandy, lemon zest and juice, sugar, and water and is clarified with scalded milk. My adaptations to Mary’s original recipe are few: we use cold milk in place of hot, add orange peel and orange juice to the lemon for a more complex citrus flavor, and scale it down to make one quart (the original makes about twelve 750-milliliter bottles). The finished drink is bright and clean with limoncello-like lemon (and orange) intensity, and the whey that remains after clarification provides velvety body.