Imbibe Magazine http://imbibemagazine.com The Ultimate Drinks Magazine, Exploring Wine, Spirits, Beer, Coffee, Tea and Every Beverage In Between Thu, 30 Jul 2015 03:16:08 +0000 en-US hourly 1 DIY Clarified Milk Punch http://imbibemagazine.com/clarified-milk-punch/ http://imbibemagazine.com/clarified-milk-punch/#comments Thu, 30 Jul 2015 02:55:37 +0000 http://imbibemagazine.com/?p=26963 You’d never guess at first glance that milk is a main ingredient in this Clarified Milk Punch, but thanks to a little liquid alchemy, it's clear as day.

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Appearances can be deceiving. Take, for example, Clarified Milk Punch, an old English preparation that dates back nearly three centuries. You’d never guess at first glance that milk is a main ingredient in the punch, but thanks to a little liquid alchemy—based upon acid’s curdling effects when mixed with dairy—this milk-rich punch can be clear as day. At Faith & Flower in downtown Los Angeles, bar manager Michael Lay has updated the traditional formula with modern-day drinkers in mind. Combining a host of spirits and spices with a grassy green tea, Lay lets his mixture meld before its final strain. The result? A silken, spirited punch that withstands the test of time.

Ingredients
8 lemons
1 pineapple
20 coriander seeds
3 cloves
1 cinnamon stick
1 star anise
1 lb. granulated sugar
8 oz. mild Jamaican rum
8 oz. robust, overproof
Jamaican rum (such as
Smith & Cross)
8 oz. amber Puerto Rican rum
6 oz. bourbon
8 oz. Cognac
6 oz. Batavia arrack
4 oz. absinthe
1 oz. Peychaud’s bitters
8 oz. brewed sencha green tea
40 oz. boiling water
40 oz. whole milk

Tools
2 large, airtight containers
Cutting board
Sharp knife
Mortar and pestle
Muddler
Wooden spoon
Large saucepan
Chinois strainer
Cheesecloth
Ladle

1. Use a sharp knife or vegetable peeler to remove the zest from 8 lemons, taking care to avoid the white pith. Add the lemon zest to a large airtight container.

2. Peel and core the pineapple and cut into large chunks, and add them to the lemon peels.

3. Coarsely grind the spices with a mortar and pestle. Add the spices to the container, along with the sugar and the juice of 6 lemons. Muddle the mixture.

4. Pour in the brewed green tea and stir to mix. Add boiling water and immediately cover so the liquid doesn’t evaporate. Let sit overnight, then strain the mixture into a clean container and add the rums.

5. Bring the milk to a boil. Add the boiling milk and the juice of the remaining 2 lemons to the strained rum mixture—the milk will curdle and the solids will coagulate.

6. Strain the liquid a little at a time through a fine chinois lined with cheesecloth, replacing the cheesecloth if it becomes too thickly layered with milk solids. Pour into a clean container, cover and refrigerate overnight to give the remaining milk solids time to settle. Ladle the clarified punch into a clean container, taking care not to disturb the solids at the bottom. Strain again, if desired.

Serves 30.

TIP: If the spirits list seems bigger than your budget, consider consolidating by using just one aged rum, instead of three.

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Bellissimo Aperitivo http://imbibemagazine.com/bellissimo-aperitivo/ http://imbibemagazine.com/bellissimo-aperitivo/#comments Wed, 29 Jul 2015 23:15:38 +0000 http://imbibemagazine.com/?p=27324 Created for the Expo in Milan—a food and beverage–oriented world’s fair—this cocktail balances the rich notes of sweet vermouth with dry fino sherry and the ornate bitterness of Fernet-Branca.

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bellissimon-aperitivo-crdt-dylan+jeniCreated for the Expo in Milan—a food and beverage–oriented world’s fair—this cocktail balances the rich notes of sweet vermouth with dry fino sherry and the ornate bitterness of Fernet-Branca.

2 oz. Carpano Antica vermouth
1 1/2 oz. fino sherry
2 tsp. Fernet-Branca
1 dash maraschino liqueur
1 dash Angostura bitters
Tools: barspoon, strainer
Glass: cocktail
Garnish: lemon twist

Combine ingredients in a mixing glass and fill with ice. Stir to chill, strain into a chilled glass, twist a lemon peel over the drink and use as garnish.

Patrick Pistolesi, Caffè Propaganda, Rome

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Americano http://imbibemagazine.com/recipe-americano/ http://imbibemagazine.com/recipe-americano/#comments Wed, 29 Jul 2015 20:36:00 +0000 http://imbibemagazine.com/?recipe=recipe-americano The Americano is one of the quintessential low-alcohol cocktails. It's said to have been named after the flurry of American expats who adopted the drink as their favorite during Prohibition.

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americano-crdt-dylanandjeniBeautifully bright and refreshing, the Americano is one of the quintessential low-alcohol cocktails. It’s said to have been named after the flurry of American expats who adopted the drink as their favorite during Prohibition. The Americano pictured here was photographed at Litro in Rome.

1 1/2 oz. Campari
1 1/2 oz. sweet vermouth
Club soda
Tools: barspoon
Glass: highball
Garnish: orange slice

Pour the Campari and vermouth into an ice-filled glass. Top with soda, stir and garnish.

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Quick Sips: 7/29/15 http://imbibemagazine.com/quick-sips-72915/ http://imbibemagazine.com/quick-sips-72915/#comments Wed, 29 Jul 2015 17:58:33 +0000 http://imbibemagazine.com/?p=27319 This week’s drinks news roundup: your wine horoscope, coffee as brain food, and the evolution of the American wine bar.

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The evolution of the American wine bar. Eater

Why you should swap your Martini for a Gibson. Grub Street

What’s your wine sign? Delish

New research says coffee is good for your brain. Forbes

How beer is bettering our economy. Time

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South Seas Sling http://imbibemagazine.com/south-seas-sling/ http://imbibemagazine.com/south-seas-sling/#comments Wed, 29 Jul 2015 13:00:54 +0000 http://imbibemagazine.com/?p=26843 This Singapore Sling-inspired tiki treat adds two types of brandy and a spiced syrup to the glass.

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south-seas-sling-vertical-crdt robert-sharpThis tiki-inspired drink combines two types of brandy and a spiced syrup.

1 1/2 oz. gin
1 oz. Cherry Heering
1 oz. fresh lime juice
1/2 oz. brandy
1/2 oz. apricot brandy
1/2 oz. spiced simple syrup
Tools: shaker, strainer
Glass: highball
Garnish: brandied cherry

Combine ingredients and shake with ice. Strain into a crushed ice-filled glass and garnish.

Spiced Syrup
1 1/2 cups water
1 1/2 cups granulated sugar
2 3-inch cinnamon sticks
1 1/2 tsp. whole cloves
1/2 vanilla bean

In a small saucepan, combine water and granulated sugar and bring to a boil. Stir until the sugar dissolves. Add cinnamon sticks, whole cloves and vanilla bean, split lengthwise and remove from heat. Let steep for at least 30 minutes, then strain into a clean jar. Keep refrigerated for up to 1 month.

Reprinted with permission from Tiki Drinks: Tropical Cocktails for the Modern Bar by Nicole Weston and Robert Sharp. Published by The Countryman Press.

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