Milk Mezcal Margarita

How to make a milk clarified cocktail

This is a basic primer on how to make a clarified milk cocktail otherwise known as a milk punch. "Why" you ask? This process takes out any harshness and impurities and makes every cocktail silky smooth. So the real question is "why not"? It's relatively simple but it takes some time. As in an hour or so. It's worth it! I'll give a basic run down here with some details and history but I would encourage you to just watch my sassy video below. It's more fun that way. Since the process is a bit involved it makes sense to batch it, which is great because it will keep in the fridge for a few weeks and you can just pour one at your leisure.

This one requires a few tools before you start. You'll need at least a few quart sized containers, a few coffee filters and a coffee strainer thing or a large funnel. The basic idea is that you mix up a batch of a cocktail, in this case a mezcal margarita (I do a split base with 1 part mezcal and 1 part tequila). The process itself uses milk to combine with the acid of the cocktail (in this case lime) which curdles the milk which in turn causes a chemical reaction that separates out the impurities and harshness of the ingredients and makes for a much smoother cocktail while preserving all the taste. The process is meant to make a shelf-stable cocktail and is actually hundreds of years old. Even good old Ben Franklin wrote down a brandy based recipe! If you want to know more about it, just search for "milk clarified cocktails" and you'll find all kinds of explanations that are fascinating but I won't bore you with the details. Just watch my video...

Milk Mezcal Margarita

This is a batch for 6 cocktails

• 6 oz mezcal

• 6 oz tequila

• 4 ½ oz Cointreau (or other orange liqueur)

• 4 ½ oz lime juice (fresh squeezed)

• 6-8 oz whole milk or cream

• 3 oz agave syrup (optional if you like a sweet margarita - can add later)

• lime wedge as garnish

Shake, strain into milk, rest at room temperature for at least 1 hour (up to 24), strain carefully through wet coffee filter (about an hour), pour into ice filled margarita glass, garnish and enjoy! Store the rest in the fridge for a few weeks (you'll drink it much sooner).