Make an Amazing Cocktail: Milk-Washed Rum Punch
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- Опубліковано 10 лип 2024
- Come to ChefSteps for the full recipe: chfstps.co/2ORCxlM.
Put a little time into making this milk-washed punch and you won’t need to shake any refills at your cocktail party. The final punch is deceptively lush and seductive. Plus, the milk-washing process helps to preserve the punch, which means a big batch can sit in your fridge for a long time. Having a cocktail party? Pull out a pitcher of this elixir and pour it into glasses filled with glacier ice.
Where did milk washing come from? In the last decade or so, with the renewed interest in mixology and old-school cocktails, people are making milk-washed punch again. Why? The first printed recipes for milk-washed punch date back to the early 1700s in England. After spending years in London, Benjamin Franklin published his own recipe for milk punch in 1763, which started with 6 quarts of brandy. Alcohol then might have been a little harsher than we can buy today. Once refinements in the distillation process improved the taste of commercial alcohol, the practice fell out of popularity.
But how do you “wash” alcohol with milk? The casein protein in the milk binds with the bitter polyphenols and astringent tannins in the alcohol-all the stuff that makes the alcohol acrid and murky. If you pour it all through a sieve into a container, you leave that raft of bitterness behind.
What remains is the taste of the cleanest alcohol possible, with a bit of sweet and creamy texture from the whey-a clear and full-bodied alcoholic punch. - Навчання та стиль
Milk Washing must be some kind of jargon.
Oh.
VashTown jargon for Adriana Chechik under the shower?
I am allergic to milk, alcohol, and pineapple. Can i still drink this?
Yes.
You should, to put an end to your allergies... forever...
Michael Shanks replace all three with water and you’ll have a washed cocktail
technically you could drink this once.
Yes
I have to try this incredibile recipe. Thank you
Yes Chefsteps is back in UA-cam..Im Happy..Thank you!!
We're so glad you're back to releasing awesome content.
Thank you for coming back
What nobody tells you, is how much time it takes to properly filter, it feels like forever.
Making this literally right now. In the middle of the milk wash process.
How is it?
@@thisisit6758 when it's first made (pre wash and everything) it is a HUGE punch in the face. After a few days, it mellows a bit and is very tasty. I'm having a little bit of trouble getting it as clear as in the video (I think it's a mix of staining issues on my end, as well as a double wash they're doing) but it is very smooth. You'd never guess it's 85% straight booze.
@@GaviLazan I had succes with waiting a few hours after adding the cocktail to the milk and then filtering through a coffee filter.
@@minigem1 that's what I did (I was following the instructions on their site), waited two hours, filtered like five times, never got SUPER clear. Was still very smooth though.
@@GaviLazan As this recipe didn't have any ingredient amounts, I used the 'Cocktail Chemistry
' recipe for milk washed punch, so that could be a difference. Mine is very clear.
I love the juice machine. 👍
ChefSteps what kind of juicer is that?
Perfect cocktail!
Most underrated UA-cam channel
I need to try some drinks before and after with this technique just to see the difference.
Side by side for the best results!
Hey you guys seem to come from a different planet, your ideas are out of this world! 👍
Benjamin franklin has a preserved recipe for milk punch
Grant's new shaggy look is 🔥🔥🔥
Do you need to make an entire punch bowl at a time, or could you do a smaller quantity?
Really cool!
great interpretation !
Didn't know Keanu Reeves turned out to be a master chef
Grant: milk washing removes the bitterness!
Also Grant: *emptying a bottle of bitters into cocktail*
I wish these videos were a little longer!
Ill try that
Hi chef steps can I check on how long can I store this cocktail?
Tomorrow is going to be a whole lot more boozy for me now.
if there is no acid , for instance Ill try to milk wash a negroni, would the curds occur? Would it work?)
no, you'll need to add some form of acid
i'm pretty sure as long as it's alcoholic the curds will occur since alcohol denaturates protein, you probably have to strain it a bunch of times though. not exactly sure how well it works without acid tho
It doesn't take a big pH change to make it curdle, add a little lemon juice or citric acid and it should work without being very noticeable. Usually people are adding a lot of lemon for flavor but you can use less and still get curds
wonderful my sweet friend 😍😍👍👍👍
3:26 Grants' decent into madness continues
But so aren't we all?
@@SeungCanFade yes but his is so much more entertaining
@@mwrestler022083 omgomg some men really do just enjoy watching the world burn.
Personally I like building it up first
So the recipe is: peel lemons, juice lemons and limes (is this the entire base? It seems there is a lot of liquid in the container at this point already), cut up what's left, cut up a pineapple, add fruit to juice. Grind star anise, coriander seeds, cinnamon sticks and cloves, add it to juice. Add 10x stronger tea. Add whole bottle of white rum and dark rum, add some (?) bourbon, a little pernod, a dash of angostura bitters. Make syrup and add it. Then strain, put in in fridge overnight, I guess (this part isn't mentioned in the video). Pour it in milk and keep straining through cloth until clear. Is this complete? There is a measuring cup with yellow / green liquid next to the booze, but he doesn't seem to do anything with it.
Disclaimer: I'd happily pay a few dollars for this recipe, but not $60 (I don't want a subscription).
I can confirm this recipe! It tasted great. I strained it through a cloth before milk washing and poured it though a coffee filter after (don't know if that was useful). It would have tasted even better with better quality rum.
Bag of lemmons Juice them
Bag of limes Juice them
1 Pineaple in thin slices
10 x green tea ?? cl ?
Dark rum 70cl
Light rum 70cl
Bourbon 25cl
Pernod 25 cl
Angostura 10 cl
Add Sugar syrop ??
cl
Eyeball anise, coriander seeds, cinnamon sticks and cloves
milk 40-50CL
How mutch syrop and green tea do you add Any suggestion in metric ?
Can u milk washed orange and how is it done?
Can I use lactose free milk?
Important question!! Last year I made Limoncello for Christmas gifts and I'd like to do it again this year. Would it be beneficial to milk wash my Limoncello, and would it still be shelf stable??
I know you missed this answer before Christmas but if you're planning on Christmas 2021 a milk washed limcello would be INCREDIBLE and the clarification process actually helps extend the shelf life of a cocktail! It will last months
@@pianocovers3436 😍😍 Wow, no way!! Thank you so much! I will definitely try that this time around! Yay 😁
i don't know how many uppers this man is on but i hope that he gets help and a schedule that allows him to sleep
sous vide .....lol kept waiting for it
It works with coconut milk too.
i didnt even know this was possible
Paul Rudd knows cocktails.
i don't even drink alcohol but i liked this video for some reason lol
I want to see milk washed water now! Video please
Gelatine or frothed up egg whites probably work too (just like for consomées).
It would be maybe even better with egg whites, because then you wouldn't have whey as a byproduct
@@Swissmister93 my exact thoughts. I've also read about clarifying beer with both gelatine and pectin, the latter being the only vegan method of all these. But I don't know if it would work for this.
So, now you have changed the production quality to Bon Appétit's "It's Alive with Brad."
Are you diluting the alcohol with milk? As in is there percentage of milk in the drink?
Yes. The milk spits into curds (basically ricotta cheese) and whey. The whey will be in the drink.
With the introduction of milk, what is the shelf life like for this punch?
Considering the bulk of the non water content of the milk is getting filtered out, and the alcohol content is remaining, I'd imagine the shelf life in the fridge would measure in months pretty easily.
this was actually a way of preserving drinks back before refridgerators
Why add bitters then milk wash?
Does alcohol content change after the milk-wash process?
the addition of milk into the original punch will dilute the punch. the removing of curds however, won't interfere with the alcohol content.
Wait, are you guys back to making YT content!? Yas
Not really, just shilling for their new pay site. No recipes given for free anymore. Gotta make a living I guess.
The subtitltle 😂😂😂
Looks like somebody had a little too much milk-washed punch
So when making aged Egg-Nog why doesn't the boozy-milk curd? Does the creamed egg and sugar prevent it from separating? I asked becuase I just made a 5 gallon batch of Egg-Nog for Christmas yesterday, for Christmas, and it's on top of mind.
I think it has to do with the concentration of alcohol. In this case you`re adding a small amount of milk to a lot of alcohol, Egg Nog is a lot less concentrated. The lecithin in the egg might also protect the egg in some way.
Its the acid
Yep its the acid from the fruit, nothing to do with alcohol content
5 gallons? I’m coming to YOUR place this year! (I’ll bring the punch)
Doesn't milk washing add whey to your cocktail??
Absolutely. And you can defruit your mascarpone wash from the filter and by adding milk to the coctail again and heat it up with some drops of rennet you get an alcohol washed Ricotta or cottage cheese. Distill the fruits, dump the low boiling fraction, chill it and add ground coffee and you get dealcoholized cold brew coffee. Use the fruit for pork belly sweet&sour!
very nice 😎😁
Can I drink this if I am lactose intolerant?
Oh my god what a daddy has he become
how much milk do I use tho?
What’s the point of paying for your studio pass if you put everything on UA-cam anyway? Asking cuz I paid....
I think they are still trying to get the studio pass off the ground and get people informed that it's out their, and the type of content that's included with it. On top of that the studio pass still provides information and context you don't get out of the video. For example, in the boiled omelet video, they don't talk about it, but their is the addition of an extra egg yolk that they mention in the studio pass but not in the video. Hopefully once they start releasing more content it will be more exclusive to the studio pass.
he didn’t share any recipe tho, i think you still good
How much %alc??
Where's the joule comment
Can you make cheese from the curds? How would that taste?
Magnus Bergner like Goat Cheese With Benefits
wait... can you use whey from after making cheese instead of milk?
No, the process of making cheese separates the curds from the whey, and the curds are used to make the cheese. This process needs the curds present to bind with the bitters in the cocktail. If you just use whey nothing will happen because the curds aren't present to bind to anything.
What do you do with the "rum curds?"
Its rum-ricotta. Put it on some pizza! The alcohol will disappear with the heat. Not sure if it'd taste right though ;)
@@xandrios maybe do it in a dessert pizza?
Why does the milk curd instead of incorporating with the mix?
Normally, casein proteins in milk repel each other. However, since the tannins and polyphenols bind to the casein proteins, on the molecular level they don't repel anymore and can now coagulate into curds. It's kind of the same thing with making yogurt where instead of alcohol you'd add enzymes.
@@salkohrnjic1991 thank you!
@@salkohrnjic1991 yeah!!! science!.
@@higherpower254 yeah, Mr White!!
I'll go a bit technical here. The fruit acids (from lemon, lime, pineapple), tannin, polyphenol and alcohol denatures (changes structure not visible to the naked eye) of milk protein which leads to clumping (precipitation). The process is quite similar to cheese making, where milk will curdle when an acid is added (but in this case we eat the clumps a.k.a. cheese).
*But since milk binds to the polyphenols, all the goodness of the antioxidants in the liquor fades away making it pure spirit !*
Add sugar, limes and tea
I have seen it done before when the fruit was left in until the first strain. It was quite the mess, I am thinking that the bartender was a little "over served" before he made it.
I realize that this has been shortened for viewing time, but if a slow strain was used there would be noticeable differences in the final product. Like, the aforementioned bartender who tried barrel aging punch. If it is barrel aged overnight it really isn't aged. Again, I believe he may have been "over served"(self inflicted) prior to the procedure
Speaking of barrel aging, I suppose this is the ultimate barrel aged cocktail, yes? What a wonderful way to preserve milk.
Alright i see you.
🤙🏻
Milk-washed liquid smoke.
Will it reduce the overall proof
Yuppi
you gotta at least try a sip of the cocktail, thats like a golden rule
When did Grant become Adam Ragusea with a beard
Full fat or skimmed milk?
Where is the recipe???
So I know you're gonna make some marscapone with that leftover curd🙃
Whats the recipe?
won't this make the cocktail taste like milk
Not in the least.
@@three_seas_cocktails why not
It reacts with the citrus and curddles. Then you strain it out. I'm sure there's more to it then that but Ive had and made several of these and they are all delicious and easy drinking. And none had even a hint of milk taste or look.
FIGHT MILK!!
Soooo.... have you tried making a cheese with the curds? Has to be something you could do with those besides tossing them out...
Chinagirl 3343 your chickens will love it (heat the alcohol out of it first)
Brutal \m/,
I like loose, happier Grant
"I'm always looking for new and exciting ways to get alcohol into my body." We should be friends 😈
Omg wheres the edit
Aren't tannins good? Can I milk wash any alchol?
You're basically making ricotta cheese. One of the main ingredients is an acid, which is needed to make the milk curdle. So whatever drink you're gonna use this on, it will need some form of strong acid.
kurds everywhere, her biji döwlêt bîzê bôhmîr.
does the cocktail taste milky?
Why'd I pay for studio pass again? Early access to videos? Cause I could've waited. I'm fairly patient.
For the actual recipe and step by step instructions on how to do this.
As Jeffery said. But don't know why you'd give them $60 when they were previously like 2 years MIA.
Also, we all paid for member access... pay again? Plus there are plenty of videos/recipes already littering YT similar to what I see on the “Studio Pa$$” listing.. and I’ve bought 2 damn Joules, c’MON - where’s my free pass..?
So, this recipe will cost you about $50 USD to access the details. It absolutely makes a great punch (I've tried it) but there are alternatives out there! Below is a link to my own video with all the instructions you need to make what I think is an equally good punch with about ½ the ingredients of this one. My punch is completely unaffiliated and unrelated to this recipe, it came from a completely different source.
I literally made the video as a way of removing the ridiculous barrier of cost to get this recipe.
ua-cam.com/video/qtfzW7euK5E/v-deo.html
1:24 to be frank youd have to change your name Grant...but great recipe tho
You guys need to fix your white balance/brightness of the shots. Everything is so dark and grey for the past few Vids. What's going on?
Could that be your screen? I've watched on multiple devices and haven't noticed any issue.
Isn't the end effect just adding whey(liquid remaining after curdling milk) to a cocktail?
He did say the curds pulled the tannins out as well.
@@kennyparnell My thinking is that the flavor of the whey mellows or covers the tannic notes rather than actually remove them
No, the curdling process removes bitter compounds from the punch during the reaction with the acids. Only adding whey to a cocktail mix wont be anywhere close to doing this.
The proteins bond with tannins and some other compounds. We do fining in winemaking to reduce tannin and clarify. Choosing between various isolated protein products or using egg whites, none of which leave anything behind in the wine (it all settles out). I'd think using milk would leave something behind, like the sugar (lactase).
Did he really say simple?
you put your booze into milk and strain it... it's not that hard
Syrrrr-yep!
I wish I wasn't lactose-intolerant
@Uncle Astaroth I am very sensetive to lactose
I’m glad you guys are back uploading, but the new editing is kinda off
Did he just pronounce it Per-node?!
can someone with a dairy allergy (anaphylactic) consume milkwash cocktail?
Where are Ben and Nicholas???
However I like some bitterness in my cocktails :(
Bacardi? …, …, … Nice.
When did these guys start putting out real content again?
Grant explained he’s back. With breville. And no more joule selling content.
@@pabloschultz5192 when did he do that?
Earlier this month
Too fast
Per node? Eeesh.
You lost me at “Bacardi”
Kinda pathetic - the link for the recipe takes you to a rerun of the video! Too lame.
Wut