Milk Punch : Indian Spice

This is a specialty punch recipe I made for my darling friend and regular of mine, Ragini. She gave me a lovely medley of Indian spices and peppers. We decided she wanted a scotch-based punch with lemon as the citrus and a good amount of spice. That last part is tricky as the clarification process strips away much of the heat from peppers. 

Ingredients:

1 cup Demerara Sugar, peel of 3 lemons, 1 tsp Ancho Chili Powder, 1 Poblano pepper (stemmed, w/ seeds, dried), 10 dried red chili peppers (whole), 1 stick cinnamon, 1 tsp Garam Masala, 8 oz. water, 6 oz scotch, 8 oz lemon Juice, 3 oz. Ancho Reyes, 2 oz. Campari. 10 oz. Milk

Tools:

Mixing bowl, muddler, measuring spoons, measuring cup, at least 2 large pots, a chinois, enough cheesecloth to line the chinois 3 times over (I used 28 x 24 thread count), and lastly, a means of bottling the final product

As with any good punch, we start with some Oleo Saccharum. Peel 3 large lemons and all your dry ingredients. Muddle until well mixed and the spices are broken down. The oils and the flavors from the herbs and peels will be pulled out by the sugars and other dried ingredients in the form of osmosis. For this batch, I let it infuse for about 36 hours.

To make sure we pull as much flavor off these solid components, we add 8 oz of boiling water to the bowl. Let this steep, covered, until it settles to about room temperature. Strain the whole contents of the bowl into a large pot. Rinse the bowl with the scotch to collect any flavors or undissolved sugars. Add the remainder of the ingredients aside from the milk.

Now, we start the clarification process. Start by heating the milk and bringing it to a near boil. If it starts to boil, take it off the heat immediately. Add the hot milk to the pot with all the other ingredients. The mixture will curdle. If it doesn't curdle well, add a little more citrus. Stir it around a little to let it all bind. Line the chinois's inside with several cheesecloth layers and clamp it to the rim. Pour the punch through the strainer over another pot or bowl.

The first part of the run will come out slightly cloudy. Once it starts running clear, cycle the liquid back into the strainer. The more you keep cycling it, the cleaner the product will be. I usually cycle through about 3 times. It takes ages to get those last few drops out. I leave it overnight; just ensure it's wrapped in saran wrap or something to keep bugs out. Next, I funneled the clear punch into a bottle and stuck it in the fridge to chill. Serve with ice and drink up. 

The final product is a transparent liquid with a red tint. It is a nice spicy cocktail. There isn't quite as much smoke as I was hoping.

It's a very herbaceous cocktail. The rosemary and black pepper pop as flavors, making the mouth dry. The alcohol is not too dominant. The dryness does not make it a drink you could drink for hours, like some of my other punch batches. But it is tasty. The infinite shelf life granted by this process is ideal for a fancy drink you'd have occasionally. Stick a bottle in the fridge and have some every now and then.

Photo Credit: Flickr

Brian's Smokey Pineapple "Margarita"

This is a little number I whipped up for the launch of Red Brick's newest product, Obsidian. Our bar program has always tried to incorporate cocktails that would be easy for consumers to go home and make on their own. Buy our product, swing by the corner store, and you'll have all you need to make more delicious drinks. Clever, keep it simple. 

1.5 oz Red Brick Obsidian White Whiskey
0.5 oz Fresh Lime Juice
0.5 oz Pineapple Juice
0.5 oz Simple Syrup

Rim a cocktail glass with a spice mixture. Shake all the ingredients with ice and double-strain into the rimmed cocktail glass.

To make Cinnamon Spice Mixture:
Mix 2 parts turbinado sugar with 1 part salt and 1 part smoked paprika

It's a margarita spec. Instead of tequila, we are using our new white whiskey. The white whiskey was partially aged in ceramic, a practice done by some mezcal. Our malt house also started producing some smoked grains, and our mash bill incorporated quite a bit. I won't give away all the trade secrets, but this whiskey had many mezcal characteristics. The smokey flavor pairs classically with the pineapple. The lime acid keeps it all in balance. Sweet, smokey, and delicious. 

Walking in Little Shoes

This was my entry for the Gentleman Jack Whiskey Sour Classic competition. I've been playing a lot with acid solutions, but they tend to fall a bit flat compared to fresh juice. They tend to lack some body and texture, and there are all kinds of flavors in juice besides just acids. We talk about balance in cocktails as a ratio of sugar to acid, and while that is crucial, it is also boring. 

2 oz. Gentleman Jack

1 oz. Acid-Adjusted Apple Juice

1 oz. Honey Syrup

2 dashes Bar Keep Apple Bitters

Add the fluid ingredients in a mixing tin, add ice and shake well for 6 seconds. Rinse the rim of a rocks glass with honey and rim with spicy cinnamon sugar. Add a large ice rock and strain the cocktail into the glass.

Spicy cinnamon sugar: 

Mix 16 parts sugar, 2 parts ground cinnamon, and 1 part cayenne pepper.

Acid-adjusted apple juice: 

To every 100 grams of apple juice, add 1 gram of citric acid and 4 grams of malic acid.

I loved my time down at the Jack Distillery. Kevin the Barrel Man was a hoot. The story of walking through the caves with a chicken on a string was absolutely hilarious. Bluffing his way into massive concerts is something that charmer could do without even trying. Amazing stories all around. Miss Mary Bobo's was a very eclectic, warm experience. The legacy of Jasper "Jack" Daniels lives on all the loyal workers of that entire town. 

"Basically, I'm for anything that gets you through the night - be it prayer, tranquilizers, or a bottle of Jack Daniels."

- Frank Sinatra