Milk Punch

What is a milk punch?

A milk punch brings together everything that makes a good punch: a spirit, usually brandy or rum, citrus juice and sugar syrup, plus spices like nutmeg or vanilla. And then comes the famous ingredient that changes everything: milk.

It is poured into the drink and curdles immediately from the acid in the citrus juice. The curdling is where bar culture's magic trick happens: the milk flakes bind all the suspended particles, tannins and harshness in the drink. Strain everything finely afterwards, and what remains is a liquid as clear as water, yet soft and creamy in taste, carrying all the aromas of fruit, spice and spirit.

Two styles, one name: please don't confuse them

Two different drinks actually circulate under the name milk punch, and knowing the difference is worth it:

• English milk punch: the clarified version. That is the one we mean here: crystal clear, shelf-stable and soft in flavour, even though milk was involved
• New Orleans milk punch: the creamy version. It stays milky, made with spirit, cream or milk, sugar and nutmeg, and is traditionally served with breakfast in New Orleans

Both are delicious, but they are different drinks. If you order a "milk punch" and receive a clear liquid, nothing went wrong: you are holding the English version.

What does a milk punch taste like?

The clarified milk punch is a pleasure of contradictions:

• It looks like water, yet tastes creamy and full
• The acidity stays present but feels softer and rounder than in the original drink
• Nutmeg, vanilla and the spirit remain clearly recognisable
• The texture is silky, almost like a light syrup

Many describe it as the most elegant drink you can order without any further explanation, which is exactly why it is enjoying its comeback in the modern bar scene.

The history: older than you think

The milk punch is not a modern invention. Recipes can be traced in writing back to the 18th century, and Benjamin Franklin noted down his own recipe around 1763. Its big advantage back then: clarification made the drink shelf-stable, which made it unbeatably practical for travelling, for ships and for storage cupboards. In colonial America it was a popular party drink that could be prepared in large batches.

Today bars love preparing it in advance again, because it clarifies and portions wonderfully in large batches. Some recipes even rest for several days, which weaves the aromas together even further.

Milk punch and clarified: what is the difference?

Short and sweet, because the two terms are closely related:

• Clarified is the technique: clearing a drink with milk, agar or filters
• Milk punch is the drink: a category of its own that classically uses this technique

The milk punch is, so to speak, the most famous showcase for clarified drinks, and clarification with milk is its soul.

At our lounge

If a milk punch runs as a special or on our menu, you now know what to expect: a clear drink with a creamy soul. Perfect for everyone who likes it soft without giving up any aromas. Ask our team at the bar about the current recipe, and whoever tries the first one usually orders a second one straight away.