Smokey Orchard Punch

This unique and complex cocktail brings together the flavors of apple brandy, gin, maple liqueur, and mescal, creating a delightful punch with a hint of smokiness. The addition of fresh lemon juice and apple cider syrup adds a sweet and tangy balance to the drink. After clarifying the punch with milk, it becomes as clear as a glass of Chardonnay, making it a visually stunning and intriguing choice for any gathering.

Smokey Orchard Punch

A complex and visually stunning punch with apple brandy, gin, maple liqueur, and mescal, balanced with fresh lemon juice and apple cider syrup, and clarified with milk for a clear, Chardonnay-like appearance.

4.81 from 48 votes
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Ingredients

  • 1 1/2 oz apple brandy (preferably Laird's)
  • 1 1/2 oz gin (preferably CapRock)
  • 1 1/2 oz maple liqueur (preferably Green Mountain)
  • 1 1/2 oz mescal (preferably El Buho)
  • 1 1/2 oz fresh lemon juice
  • 1 1/2 oz Apple Cider Syrup
  • Tabasco smoked chipotle hot sauce (optional)
  • 1/4 cup whole milk

Instructions

  1. Combine apple brandy, gin, maple liqueur, mescal, lemon juice, and apple cider syrup in a large pitcher.
  2. Heat the milk in a saucepan until it reaches a bare simmer. Immediately pour the hot milk into the brandy mixture; the milk will curdle right away.
  3. Cover the pitcher and chill the mixture for at least 1 hour, up to 24 hours.
  4. Strain the mixture through a fine-mesh sieve lined with cheesecloth into a large bowl. Cover and chill until cold, allowing any remaining curds to settle at the bottom.
  5. Carefully ladle the clarified punch into a clean pitcher, leaving any remaining curds behind. Chill until ready to serve. The punch base can be made 1 week ahead and kept chilled.