Serves 1
Directions
- 1Combine 150 ml gin with 4 g Earl Grey tea and steep for 2 hours.
- 2Remove the tea, then add 50 ml lemon juice to the gin.
- 3In a separate vessel, add milk.
- 4Pour the gin and lemon mix into the milk and allow it to curdle for about 20 minutes.
- 5Pour the curdled mix through a coffee filter.
- 6Once 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.
- 7After clarification, add 50 ml gin, sugar, citric acid, vanilla extract, and lactic acid (if using), and stir until dissolved.
- 8Reserve the mixture in the fridge until ready to use.
- 9To serve, pour about 2 oz of the Earl Grey milk punch into a highball glass with ice.
- 10Top it off with soda and give it a quick stir to incorporate.
- 11Garnish with a lemon peel.
Ingredients
- 150 ml dry gin
- 4 g Earl Grey tea bag, or loose leaf
- 50 ml lemon juice
- 75 ml milk
- 50 ml gin
- 100 g sugar
- 2 g citric acid
- 0.8 g lactic acid
- 0.5 ml vanilla extract
- soda
- 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.
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