If you live in New York and haven’t heard of the milk punch revival yet, you may want to take note. Milk punch has been popping up as the hottest new trend in alcoholic beverages. It is a sweet, cold blend of milk and liquor that actually dates back centuries.
The drinks are made with cold ingredients that are combined with hot milk to make the milk curdle. The blend is then filtered repeatedly until the liquid actually becomes clear, which can take hours. It then rests for a day or so until served.
Where can such a dream drink be found? Play, a cocktail bar in Midtown, has a Korovazon Milk Punch that is made with pisco. And Eamon Rockey made a strong push to revive the art of milk punch production at the New York restaurant, Betony.
Eamon Rockey reports to the New York Times that he first encountered milk punch at Bar Pleaiades on the Upper East Side in 2009 and he soon adopted the idea, turning it into quite an art in the process. While the ingredients are typically combined beforehand with milk punch, Eamon Rockey’s creations have a milk punch “base” and then offer the drinker the chance to select the spirit to place into it.
As Rockey explained, “I wanted to have there be a guest-specific evolution. It’s antithetical to what the drink classically is.”
As described on Eater.com, “The whole process takes between one and five days…and exhibits Rockey’s obsession with re-inventing history and personalizing a classic recipe using flavors like Watermelon and Golden Beet & Goat’s Milk.”