Billy Dawson's Milk Punch
Why This Recipe Works
by Dan Souza
Don’t be fooled by the name of this recipe—it’s not milky and creamy like a White Russian. Rather it’s a punch that gets clarified by adding it to milk and letting the milk curdle. That may sound gross but trust us—the end result is silky smooth and as clear as a glass of chardonnay.
In classic English form this punch combines both brandy and rum with, oddly enough, some dark beer like porter or stout and richly flavored demerara sugar. It’s spirit-forward (a real drinker’s drink) and would feel right at home in a snifter sitting on a mahogany desk surrounded by leather bound books (I think you know what I’m talking about). The original recipe, which we’ve adapted here, comes from David Wondrich’s book Punch, and is not classically milk clarified. My milk-clarified version is full-bodied, amber-hued, and smooth. You still taste the brandy and the molasses-y demerara, but there are no rough edges to keep it from going down easy.