English Lemonade Punch

This English Milk Punch, also known as English Lemonade Punch, is a refreshing and citrusy cocktail with a hint of nutmeg. It combines the zesty flavors of lemon juice and brandy, balanced with the sweetness of simple syrup and the creamy texture of milk. The unique process of clarifying the milk creates a beautiful, crystal-clear drink that is as visually stunning as it is delicious.

English Lemonade Punch

A refreshing and citrusy cocktail with a hint of nutmeg, combining lemon juice, brandy, simple syrup, and milk for a creamy texture.

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Ingredients

  • 1 oz Lemon Juice
  • 1/2 oz Simple Syrup
  • 2 oz Water
  • 1/4 tsp Nutmeg
  • 2 oz Brandy
  • 1.50 oz Milk
  • A pinch of Calcium Chloride
  • A small piece of Rennet tablet

Instructions

  1. Use a peeler to cut the zest of a lemon, and add the shaved zest to the brandy. Let it infuse for 24 to 48 hours.
  2. Juice the peeled lemon to obtain the required volume of lemon juice. Set the juice aside.
  3. Add a pinch of calcium chloride to the milk the night before using it to clarify the milk punch.
  4. In a large pot, combine water, nutmeg, lemon juice, sugar, and brandy. Ensure the lemon peels are filtered out.
  5. Once the sugar is dissolved, add the rennet and then pour in the milk. Stir the mixture for 10 seconds, then let it sit undisturbed for 30 minutes to allow the rennet to work fully.
  6. Line a mesh strainer with a large paper coffee filter and strain out the cheese, allowing the clear whey to run into a large pot.
  7. Bottle the punch, refrigerate, and serve cold.