1Combine 150 ml gin with 4 g Earl Grey tea and steep for 2 hours.
2Combine 150 ml gin with 4 g Earl Grey tea and steep for 2 hours.
3Combine 150 ml gin with 4 g Earl Grey tea and steep for 2 hours.
4Remove the tea, then add 50 ml lemon juice to the gin.
5Remove the tea, then add 50 ml lemon juice to the gin.
6Remove the tea, then add 50 ml lemon juice to the gin.
7In a separate vessel, add milk.
8In a separate vessel, add milk.
9In a separate vessel, add milk.
10Pour the gin and lemon mix into the milk and allow it to curdle for about 20 minutes.
11Pour the gin and lemon mix into the milk and allow it to curdle for about 20 minutes.
12Pour the gin and lemon mix into the milk and allow it to curdle for about 20 minutes.
13Pour the curdled mix through a coffee filter.
14Pour the curdled mix through a coffee filter.
15Pour the curdled mix through a coffee filter.
16Once the liquid runs clear, place the filter on top of a different vessel, then add the contents of the first vessel (cloudy mix) back into the filter.
17Once the liquid runs clear, place the filter on top of a different vessel, then add the contents of the first vessel (cloudy mix) back into the filter.
18Once the liquid runs clear, place the filter on top of a different vessel, then add the contents of the first vessel (cloudy mix) back into the filter.
19After clarification, add 50 ml gin, sugar, citric acid, vanilla extract, and lactic acid (if using), and stir until dissolved.
20After clarification, add 50 ml gin, sugar, citric acid, vanilla extract, and lactic acid (if using), and stir until dissolved.
21After clarification, add 50 ml gin, sugar, citric acid, vanilla extract, and lactic acid (if using), and stir until dissolved.
22Reserve the mixture in the fridge until ready to use.
23Reserve the mixture in the fridge until ready to use.
24Reserve the mixture in the fridge until ready to use.
25To serve, pour about 2 oz of the Earl Grey milk punch into a highball glass with ice.
26To serve, pour about 2 oz of the Earl Grey milk punch into a highball glass with ice.
27To serve, pour about 2 oz of the Earl Grey milk punch into a highball glass with ice.
28Top it off with soda and give it a quick stir to incorporate.
29Top it off with soda and give it a quick stir to incorporate.
30Top it off with soda and give it a quick stir to incorporate.
31Garnish with a lemon peel.
32Garnish with a lemon peel.
33Garnish with a lemon peel.
Ingredients
150 ml dry gin
150 ml dry gin
150 ml dry gin
4 g Earl Grey tea bag, or loose leaf
4 g Earl Grey tea bag, or loose leaf
4 g Earl Grey tea bag, or loose leaf
50 ml lemon juice
50 ml lemon juice
50 ml lemon juice
75 ml milk
75 ml milk
75 ml milk
50 ml gin
50 ml gin
50 ml gin
100 g sugar
100 g sugar
100 g sugar
2 g citric acid
2 g citric acid
2 g citric acid
0.8 g lactic acid
0.8 g lactic acid
0.8 g lactic acid
0.5 ml vanilla extract
0.5 ml vanilla extract
0.5 ml vanilla extract
soda
soda
soda
lemon peel
lemon peel
lemon peel
Equipment
separate vesselcoffee filterhighball glass
Tips
To strip out bitterness, clarify the gin infused tea with milk.
The liquid will run cloudy, then clear; once clear, swap vessels and pour the cloudy filtered mix back into the filter.