If you haven’t tried clarified cocktails, you simply haven’t lived! This episode is about where it all started and where it’s going! Uncle Brad brings the history and the very first recipe (documented) for Mary Rockett’s Clarified Milk Punch. Jules takes us into the future, or at least Mexico, with a Spicy Mezcal Clarified Margarita. Ouuu… fancy!

Mary Rockett’s Clarified Milk Punch - thank you Splendid Table
What you’ll need

2 cup brandy

2 cup water

1 cup whole milk

Zest strips of 1 lemon

Zest strips of 1 orange (navel orange is fine)

½ cup plus 1 tablespoon sugar  

¼ plus 1 tablespoon lemon juice

¼ cup orange juice

Steps
In one container you are going to infuse your brand by combining 2 cups of brandy, lemon zest strips, and orange zest strips. Seal and let rest at room temp for 18 hours to 2 days. 
When brandy infusion has completed its “resting”
What you’ll need

Discard zest strips from brandy infusion

In a large liquid measuring cup, large pitcher, bowl, container…. whatever it is, make sure it’s big enough to handle all liquid. For now, ONLY add 1 cup of milk. Set aside

In a large bowl whisk brandy infusion, water, sugar, lemon juice, and orange juice until sugar has dissolved 

Pour brandy mixture into milk (spirit to milk… s to m). Gently stir curds with a spoon. Cover and refrigerate overnight to 24 hours 

Line a fine-mesh strainer with a coffee filter or paper towel. A chinois (shen-wah) is ideal here. If using paper towels, make sure when you begin pouring the liquid into the strainer that it doesn’t sneak through the folds of the paper towel or over the top of the paper towel (or coffee filter). This is a slow process, so have patience… because you’re going to strain it following this same process one more time (replace filters and towels as needed)

Transfer the clarified punch to a lidded container (an empty 750ml liquor bottle works really well) and keep it in the fridge until you’re ready to serve

Pour into a chilled glass, over a chunk of clear ice, and give it a little fresh nutmeg garnish and slice of orange, lemon, or dried citrus


Spicy Clarified Mezcal Margarita

6 oz mezcal (or tequila)

2 oz chile liqueur

3 oz cointreau

3 oz fresh lime juice

2 oz simple syrup

4 oz whole milk

Steps

Stir together mezcal, chile liqueur, cointreau, lime juice, and simple syrup

In a separate large container add milk

Pour mezcal mixture into milk and gently stir curds

Let rest a few hours to overnight

Stain 

Let sit for a couple hours/overnight

Line a fine-mesh strainer with a coffee filter or paper towel. A chinois (shen-wah) is ideal here. If using paper towels, make sure when you begin pouring the liquid into the strainer that it doesn’t sneak through the folds of the paper towel or over the top of the towel (or coffee filter). 

Transfer the clarified margarita to a lidded container (an empty 750ml liquor bottle works really well) and keep it in the fridge until you’re ready to serve.

Serve by rimming a lowball glass with tajin or spicy salt and pour your spicy clarified mezcal margarita over a clear ice cube

Garnish with lime wheel and edible flowers (oh now that’s fancy!)


Tip: How to clarify your cocktails

Splendid Table
Website: www.splendidtable.org

The Art of Drinking
IG: @theartofdrinkingpodcast 

Jules
IG: @join_jules
TikTok: @join_jules 
Website: joinjules.com

Brad 
IG: @cigarsnvino

This is a Redd Rock Music Podcast
IG: @reddrockmusic
www.reddrockmusic.com
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