Bar manager here. America's Test Kitchen and my own experimentation might offer some tips (last is most important): Use cold milk (3.25%/whole milk is best) - encourages smaller curds/clearer results Pour the cocktail into the milk rather than the other way around - encourages smaller curds/clearer results Curdle chilled, up to a few days if you have the time - encourages early flocculation (like cold crashing in brewing)/clearer results, better fridge stability Filter cold - discourages milk fats from melting and passing through the filter/clearer results Use cheesecloth or a nut milk bag and RESERVE the curds that form as a "nest" in the bottom, then use this nest as an extra fine filter for a second pass - much clearer results in less time and with less mess. Just be sure not to disturb the nest or over-fill.
For coffee filters, rinse it with hot water as they can have a papery taste from them! Also, a good tip is to fold in the edges of the filter so it fits into the v60 snug and doesn’t move or fold when pouring.
why did you do it so complicated? use cold milk and it will curdle up the same. pour the mix in the milk, not the other way around to get finer cudles. use only the coffeefilter method, but that twice. it's easier, faster and the result is better.
I read that its the curdles that take out the impurities rather than the filter, so Barfly's method is pretty bad because he extract most of the milk before using the coffee strainer. You want as many curdles as possible in the filter. That's probably why his punch came out very tart.
@@trickshotsmemesandgaming8392 correct. on the first pass all curdles end up in the coffe filter, on the second pass through the same filter the whole mixture passes all curdles again. takes time, but the result is worth it. two passes are enough for me, but the process can be done as often as you want.
Yes. You will get better "filtering action" from the milk curdles the smaller they are. Use unheated milk and pour the mix into the milk while stirring for much finer curdles. Added benefit- this removes the step of heating the milk and associated burn injury accident with said heated milk.
Thank you Barfly! My girlfriend and I have been looking for this recipe ever since we tried a clarified goat's milk punch in Vancouver. All the bars down here in Seattle thought we were crazy talking about a milk punch.
Getting ready to make my first batch! The booze is bought. The vessels cleaned. The Oleo Saccharum is in the fridge... saccharuming. But a question about the milk: Is it worth going above and beyond and getting really fancy milk (small farm, organic, grass fed, hipster milk) or will an everyday milk found at a convenience store yield the same result?
Hello guys I have been trying to make clarified milk punch and some of them have worked but others just wont pass through the filter and I don't understand why, I did a whisky sour with 2oz whisky, 1 oz lemon, 1 oz syrup and 1 oz cold whole milk, and after 5 hours i had like 1 oz of cloudy liquid, plese any help or hints or anything I did wrong would be greatly appreciated
I’ve watched this video too many times to count and I’ve been thinking. Have you ever considered making a Clarified Milk Punch with Mr. Black? Just the concept of it is stuck in my head.
Watching this shows the progression in your content. Nowadays way more comfortable in the camera. Here you had that constipated look and that hair 😖 you’ve come a long way bro!
I made this today while watching Hamilton (appropriate). I tried to filter it with cheesecloth and just a coffee filter in a fine strainer, but I ended up running out to the store and grabbing a cheap pour-over coffee maker. The end product is surprisingly tasty and mellow. Was a fun project, but not sure if I’ll do it again given the amount of work.
We wouldn't be able to drink a whole batch (or...shouldn't since it's two of us), so would I refrigerate after it is in Mason jars? Also how long to store?
Hi here's a link to a similar filter cone: amzn.to/2IjuvOJ but honestly if you're gonna do this a bunch you shoudl really just get one of these: amzn.to/2IiNw3L
Will definitely give this a shot - I’m confused about the oleo saccharum though. It looked like you had peels and sugar in the bowl. Wouldn’t you first create the OS like you did in the OS recipe video and then use the extracted sugar oil as the base of the lunch? Or can you just use the peels and sugar straight?
You add peels and sugar into a bowl and let sit at least 3 hours but 24 hours is better. That is the oleo saccherum. Then you add the rest of the punch to it
Most milk punch recipes online consist of a tea or spice component. How much of it is pronounced after processing and filtering? And what is the lifespan of these - refrigerated and room temp?
The spice component is nutmeg over the top of this one, but colonial recipes almost always include black tea. Milk punch will last indefinitely in the fridge and should be refrigerated but it will last many many many months stored In a cool dry place like a pantry
Tea of Coffee will also have the bitter component to curdle the milk. I think I am going to try a coffee old fashioned one with some holiday spice and bring it to a party.
So I’m at the coffee filter phase and it’s still somewhat cloudy. It basically looks like a sidecar. What might I have done wrong? I tasted some though and it tastes amazing and nowhere near as alcoholic as it is.
For those trying at home: Cook's Illustrated and Dave Arnold say you get better fining if you add the cocktail to the milk, which is the opposite of this video. Too late for me to experiment with my batch, but next time!
Paul Du Bois oooh. I’m gonna have to try that next time although I’m not sure why doing the reverse would matter, but now you said it so I’m going to have to try it LOL
@@TheEducatedBarfly it does matter. the milk is not reacting as fast, because the accidity is different by reversing it. the curdles are smaller, therefore the filtration is better.
@@TheEducatedBarfly It has to do with the amount of acid the milk is exposed to. Adding the milk to the mix you are adding small amounts of milk to a large volume of acid...which then "overwhelms" the milk caesin proteins very quickly and clumps them into large clumps. Adding the mix to the milk while stirring you are adding a small amount of acid slowly to a large volume of milk, which affects a smaller volume of the milk proteins slower resulting in finer curds.
Remember to rinse your coffee filter to avoid the paper taste added to your drink. To get an idea of how important this step is rinse a filter and smell or (if brave enough) taste the water that comes out.
Late response, but no, it won’t taste milky. When the milk is curdled, the casein proteins in the milk solidify into the curds meaning much of the “milky” taste is removed. You really have to try it
It says patience young gasshopper. If you’re quoting Kung Fu I think you meant grasshopper. Not trying to be an ass, love your channel and want to ensure it’s at its best.
Jesudian B turbinado is very sweet and for the balance of this which also includes Demerara Rum, it’s just what’s needed for the balance of the drink. :) but it is close to 1:1 just not quite, if you want a sweeter punch you can make it 1:1 if you’d like
The Educated Barfly So, I just finished making it... not bad... BUT, it is definitely not as good without freshly grated nutmeg. Makes a noticeable difference. 👍
The milk isn't strained out, just the curds are. The milk washing strips the booze of it's harsher compounds and give it a silky, creamy mouthfeel, but a lot of the milk is still present. Look at the color before and after the milk is added...
Yes, but the country you live in will have different rules about food and beverage making. Getting into the liquor or even the food business is no easy task.
@@TheEducatedBarfly i am not so versed with rum, so i am seeking your advice. Yeah. It us subjective,but if you would not try this recipe with any of these 3 rums then i need get some demerara rum... guess i am being unclear... agian... ha
mr tibbs89 I think Bacardi 8 is gonna be your ticket but honestly I’d probably just get some either Jamaican style like Appleton reserve or Demerara rum. The smith and Cross is too high proof I think and the flavor will dominate the cognac
There have been a lot of people who have piped in with the idea that the booze should be added to the milk not the other way around but I gotta say while that may be true the clarified punch I made was wonderful. The results were great
My friend, I have to say, good effort but I think you did a lot of this wrong. Oh the cocktail itself looks great. I'll have to try this recipe, but consider this. Get a strainer, get a nut milk bag. Fill the strainer with the nut milk bag, and then pour the mixture first pass through the bag and the strainer. Then clean out your original container, container 1 (to get rid of any cloudiness on the sides), and pour the first pass from Container 2 (C2) back into C1. Clean out C2 for the same reason. Then, plop a coffee filter into the mess of curds, put it back on top of C2 and pour the cocktail from C1 through the coffee filter back into C2. That's your second pass done and it will take forever. Now it should be crystal clear right now, but it's very important you do it this way, because the curds themselves are the biggest filter and you don't want to get rid of them. Finally, to make triple sure you're Getting the perfect looking cocktail, you can do what I do. There should be very little particulates left to filter out, so this part is actually very quick, but I get two separate clean strainers of different sizes filled with different coffee filters, The bottom with the Reese's shape filter and the top smaller strainer with a cone filter. I passed the cocktail through both of them and then bottle it. Even against the light, you should see absolutely zero cloudiness or particles inside whatsoever. The end result is stunning and more than makes up for how long it takes.
Great video as usual! Check your recipe this time because you say 3/4 cup lemon juice while the text in the video reads 360 ml (which would be 1 1/2 cup). And the recipe in the show notes omits the lemon juice! Thanks again for always being awesome! Take care and happy new year!
This channel is as much a learning experience for me as it is for you. Just because I’m a professional bartender doesn’t mean ive mastered every technique that exists. I own my mistakes and theres no point in hiding them. Cheers
![Make Clarified Cocktails The Fast & EASY Way! [Reverse Engineered Milk]](http://i.ytimg.com/vi/E92GwGZ8Yvg/mqdefault.jpg)
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Bar manager here.
America's Test Kitchen and my own experimentation might offer some tips (last is most important):
Use cold milk (3.25%/whole milk is best) - encourages smaller curds/clearer results
Pour the cocktail into the milk rather than the other way around - encourages smaller curds/clearer results
Curdle chilled, up to a few days if you have the time - encourages early flocculation (like cold crashing in brewing)/clearer results, better fridge stability
Filter cold - discourages milk fats from melting and passing through the filter/clearer results
Use cheesecloth or a nut milk bag and RESERVE the curds that form as a "nest" in the bottom, then use this nest as an extra fine filter for a second pass - much clearer results in less time and with less mess. Just be sure not to disturb the nest or over-fill.
Good save!
For coffee filters, rinse it with hot water as they can have a papery taste from them! Also, a good tip is to fold in the edges of the filter so it fits into the v60 snug and doesn’t move or fold when pouring.
good tips! thanks!
why did you do it so complicated?
use cold milk and it will curdle up the same. pour the mix in the milk, not the other way around to get finer cudles. use only the coffeefilter method, but that twice. it's easier, faster and the result is better.
Confirmed. I tried it with the pour into cold milk method and it does work just fine. Nobody gave me cudles tho.
I read that its the curdles that take out the impurities rather than the filter, so Barfly's method is pretty bad because he extract most of the milk before using the coffee strainer. You want as many curdles as possible in the filter. That's probably why his punch came out very tart.
@@trickshotsmemesandgaming8392 correct. on the first pass all curdles end up in the coffe filter, on the second pass through the same filter the whole mixture passes all curdles again. takes time, but the result is worth it. two passes are enough for me, but the process can be done as often as you want.
Yes. You will get better "filtering action" from the milk curdles the smaller they are. Use unheated milk and pour the mix into the milk while stirring for much finer curdles. Added benefit- this removes the step of heating the milk and associated burn injury accident with said heated milk.
Thank you Barfly! My girlfriend and I have been looking for this recipe ever since we tried a clarified goat's milk punch in Vancouver. All the bars down here in Seattle thought we were crazy talking about a milk punch.
I mean, it is Seattle....
I’m loving the color of the milk punch once it’s in your glass. Lovely. Great job!!
Getting ready to make my first batch! The booze is bought. The vessels cleaned. The Oleo Saccharum is in the fridge... saccharuming. But a question about the milk: Is it worth going above and beyond and getting really fancy milk (small farm, organic, grass fed, hipster milk) or will an everyday milk found at a convenience store yield the same result?
I made a milk lunch at my old bar for almost two years and it is an incredible undertaking but always worth it.
May I get a list of the books you have in the back and also books that you recommend for an up and coming intermediate bartender/mixologist please??
We had this in New Orleans at the Empire bar at Broussards and I am excited to recreate the magic of what I had there
Hello guys I have been trying to make clarified milk punch and some of them have worked but others just wont pass through the filter and I don't understand why, I did a whisky sour with 2oz whisky, 1 oz lemon, 1 oz syrup and 1 oz cold whole milk, and after 5 hours i had like 1 oz of cloudy liquid, plese any help or hints or anything I did wrong would be greatly appreciated
I’ve watched this video too many times to count and I’ve been thinking. Have you ever considered making a Clarified Milk Punch with Mr. Black? Just the concept of it is stuck in my head.
Watching this shows the progression in your content. Nowadays way more comfortable in the camera. Here you had that constipated look and that hair 😖 you’ve come a long way bro!
I made this today while watching Hamilton (appropriate). I tried to filter it with cheesecloth and just a coffee filter in a fine strainer, but I ended up running out to the store and grabbing a cheap pour-over coffee maker. The end product is surprisingly tasty and mellow. Was a fun project, but not sure if I’ll do it again given the amount of work.
what do you do with the filtered milk? can you boil it and use it?
We wouldn't be able to drink a whole batch (or...shouldn't since it's two of us), so would I refrigerate after it is in Mason jars? Also how long to store?
Amy Kruse as long as you either store in the fridge or a cool dry place the punch will last forever
Hi! I was wondering where the coffee filter thingy could be purchased. I couldn’t find it in the show notes. I love this video btw.
Hi here's a link to a similar filter cone: amzn.to/2IjuvOJ but honestly if you're gonna do this a bunch you shoudl really just get one of these: amzn.to/2IiNw3L
Just out of curiosity, don’t you want to use the curdles as a form of filtration to acquire a clearer product?
I mean you definitely can if you want to further clarify
@@TheEducatedBarfly thanks man! I have zero experience personally clarifying cocktails. I appreciate your insight and content🙏🏼
Will definitely give this a shot - I’m confused about the oleo saccharum though. It looked like you had peels and sugar in the bowl. Wouldn’t you first create the OS like you did in the OS recipe video and then use the extracted sugar oil as the base of the lunch? Or can you just use the peels and sugar straight?
You put the whole oleo-saccharum into the punch. It gets strained out. That gives you maximum flavor.
You add peels and sugar into a bowl and let sit at least 3 hours but 24 hours is better. That is the oleo saccherum. Then you add the rest of the punch to it
So I just made this and it does not taste like anything! Any tips on what I can add after the fact to increase flavor?
Only way I can do that is by knowing exactly what you did to make it. It shouldn’t taste like nothing to begin with
Most milk punch recipes online consist of a tea or spice component. How much of it is pronounced after processing and filtering? And what is the lifespan of these - refrigerated and room temp?
The spice component is nutmeg over the top of this one, but colonial recipes almost always include black tea. Milk punch will last indefinitely in the fridge and should be refrigerated but it will last many many many months stored In a cool dry place like a pantry
Tea of Coffee will also have the bitter component to curdle the milk. I think I am going to try a coffee old fashioned one with some holiday spice and bring it to a party.
Interesting choice of ingredients, I'll check it out some day and report back
Do you have a general recommended ratio of punch to spirits to milk?
Monique Gomez yeah there should be one part more milk than spirits generally
@@TheEducatedBarfly and the spirits to juice/punch mixture is 1:1?
So I’m at the coffee filter phase and it’s still somewhat cloudy. It basically looks like a sidecar. What might I have done wrong? I tasted some though and it tastes amazing and nowhere near as alcoholic as it is.
For those trying at home: Cook's Illustrated and Dave Arnold say you get better fining if you add the cocktail to the milk, which is the opposite of this video. Too late for me to experiment with my batch, but next time!
Paul Du Bois oooh. I’m gonna have to try that next time although I’m not sure why doing the reverse would matter, but now you said it so I’m going to have to try it LOL
@@TheEducatedBarfly it does matter.
the milk is not reacting as fast, because the accidity is different by reversing it. the curdles are smaller, therefore the filtration is better.
@@TheEducatedBarfly It has to do with the amount of acid the milk is exposed to. Adding the milk to the mix you are adding small amounts of milk to a large volume of acid...which then "overwhelms" the milk caesin proteins very quickly and clumps them into large clumps. Adding the mix to the milk while stirring you are adding a small amount of acid slowly to a large volume of milk, which affects a smaller volume of the milk proteins slower resulting in finer curds.
Does the type of milk matter? 2% or whole? I wanna make this but don’t want to F it up.
The goal is to impart milk proteins, and use the curds as a second filter, so whole milk is ideal.
whole milk is best, but it works with nearly anything. even almond or soy milk. only rice is not good as I heard.
and you can use cold milk ;)
How many coffee filters did you go through for this batch?
If storing this, would it need be refrigerated? How long can it keep?
This will last indefinitely, even on the shelf.
Remember to rinse your coffee filter to avoid the paper taste added to your drink. To get an idea of how important this step is rinse a filter and smell or (if brave enough) taste the water that comes out.
Good tip! Thanks!
Where is your bar located?
Cole's French Dip in Downtown Los Angeles. 6th street.
@@TheEducatedBarfly Thx!
Does the milk punch taste milky?? Heard u saying just 'tart'
Late response, but no, it won’t taste milky. When the milk is curdled, the casein proteins in the milk solidify into the curds meaning much of the “milky” taste is removed. You really have to try it
Rookie milk punch
I’ve made many milk punches and you definitely have to add the booze to the milk not the other way around
It says patience young gasshopper. If you’re quoting Kung Fu I think you meant grasshopper. Not trying to be an ass, love your channel and want to ensure it’s at its best.
TheBubyChris LOL. Yeah it’s what we meant. Funny that I can go over and over this episode and still have a typo!
I prefer gasshopper. Lol
Any subsidies for turbinado syrup ?
Love when he says nut milk lmao
4:44 Haha that was bound to happen xD
Why isn’t the turbinado syrup a 1:1 ratio? BTW, I’m in the process of making this... only change on my end: a bit less lemon juice.
Jesudian B turbinado is very sweet and for the balance of this which also includes Demerara Rum, it’s just what’s needed for the balance of the drink. :) but it is close to 1:1 just not quite, if you want a sweeter punch you can make it 1:1 if you’d like
The Educated Barfly So, I just finished making it... not bad... BUT, it is definitely not as good without freshly grated nutmeg. Makes a noticeable difference. 👍
Just curious, but why add milk if you're just going to strain it out? What does the milk add to the cocktail
The milk isn't strained out, just the curds are. The milk washing strips the booze of it's harsher compounds and give it a silky, creamy mouthfeel, but a lot of the milk is still present. Look at the color before and after the milk is added...
Can this be made, parkaged and sold to shops?
Yes, but the country you live in will have different rules about food and beverage making. Getting into the liquor or even the food business is no easy task.
Also great video as usual 🤘🏻👆🏻
I think you mean Mary "Crockett." But thanks for sharing the recipes!
So, i have smith&cross, bacardi 8 year, and some don q... but not demerara rum. Any chance i can get away with of any these for these punch?
Demerara is my recipe, but you can choose any rum you think suits the drink :)
@@TheEducatedBarfly i am not so versed with rum, so i am seeking your advice. Yeah. It us subjective,but if you would not try this recipe with any of these 3 rums then i need get some demerara rum... guess i am being unclear... agian... ha
mr tibbs89 I think Bacardi 8 is gonna be your ticket but honestly I’d probably just get some either Jamaican style like Appleton reserve or Demerara rum. The smith and Cross is too high proof I think and the flavor will dominate the cognac
Anxious Zach Galifianakis
I thought it was supposed to be clear though? I seen on another channel where a guy made it look like water.
The more you strain in the clearer it will become. Also depends on the ingredients you use, if you use a white rum it’ll come out much more clear
The Educated Barfly awesome Thankyou I’m trying it with apple pie everclear right now and I’m on the second strain and it is getting more clear.
If it means making a great drink I do not mind a longer vedio at all.
This is bonkers?!?!? But I freakin love it!!
Do not heat the milk and no not pour the milk into the mix. Instead use cold milk and pour the mixture into the milk. gives much better results.
There have been a lot of people who have piped in with the idea that the booze should be added to the milk not the other way around but I gotta say while that may be true the clarified punch I made was wonderful. The results were great
Subtitles came on during the preview and you are now “Leandro demon Ravana” from this point forward!
Rush Carlton 😂 SO BE IT!
The Educated Barfly wish we could post photos since I grabbed a screencap
My friend, I have to say, good effort but I think you did a lot of this wrong.
Oh the cocktail itself looks great. I'll have to try this recipe, but consider this.
Get a strainer, get a nut milk bag. Fill the strainer with the nut milk bag, and then pour the mixture first pass through the bag and the strainer. Then clean out your original container, container 1 (to get rid of any cloudiness on the sides), and pour the first pass from Container 2 (C2) back into C1. Clean out C2 for the same reason.
Then, plop a coffee filter into the mess of curds, put it back on top of C2 and pour the cocktail from C1 through the coffee filter back into C2.
That's your second pass done and it will take forever.
Now it should be crystal clear right now, but it's very important you do it this way, because the curds themselves are the biggest filter and you don't want to get rid of them.
Finally, to make triple sure you're Getting the perfect looking cocktail, you can do what I do. There should be very little particulates left to filter out, so this part is actually very quick, but I get two separate clean strainers of different sizes filled with different coffee filters, The bottom with the Reese's shape filter and the top smaller strainer with a cone filter. I passed the cocktail through both of them and then bottle it. Even against the light, you should see absolutely zero cloudiness or particles inside whatsoever. The end result is stunning and more than makes up for how long it takes.
somethings up with the audio levels
Jack_VS_Jack yeah I noticed that too.
Gonna have to replace a mic it looks like
Seems like a lot of work but, I must taste the end results.
Where I can read about milk rum punch history
Pls?
Are you sure its 44 lemons? :D
Great video as always......looks like straight piss......but great video lol
knucle01 what looks like piss but tastes like a dream? Clarified Milk Punch of course
If I don't have cognac or rum, can I just use bourbon?
it's going to change it into something else, but you can do the same process with Bourbon yes.
Finger stirred eh.. cool cool cool
Great video as usual! Check your recipe this time because you say 3/4 cup lemon juice while the text in the video reads 360 ml (which would be 1 1/2 cup). And the recipe in the show notes omits the lemon juice!
Thanks again for always being awesome!
Take care and happy new year!
Per-Oskar Westin oh crap. I’m American I’m not good with the mls constantly getting busted
Per-Oskar Westin thanks for the heads up I’ll post a correction in the show notes
How to make Jarate ;)
Leon rodebonrebonyeeraaa?
whoseawhatsnow?
did he just use a towel rom off the floor?
this is just the worst version of making clarified milk punch i've seen.
Luckily for all of us you’ve made a better video you’ll be sharing with us! ...any...time.....now......
Still waiting....
Too much work.
But it will last a long time.
You should take this video down and reduce it. You did everything wrong.
This channel is as much a learning experience for me as it is for you.
Just because I’m a professional bartender doesn’t mean ive mastered every technique that exists. I own my mistakes and theres no point in hiding them. Cheers
That's shit's cloudy, bro.
ok.