Milk punch is a holiday staple, and at Curadero in San Diego, Alex Gregg gives the drink a Mexican twist with a base of sotol. “This variation uses dry curaçao and orange bitters to pair with the floral and fruit notes of sotol, much the same way vanilla pairs with bourbon and brandy in classic milk punches,” Gregg says. Want more milk punch riffs? Bookmark our roundup for easy reference.
1½ oz. sotol
½ oz. dry curaçao
2 oz. milk
½ oz. simple syrup (1:1)
2 dashes orange bitters
Tools: shaker, strainer
Garnish: orange twist
Add all the ingredients to a mixing tin. Add ice. Shake and strain into a Collins glass. Garnish.
Alex Gregg, Curadero, San Diego
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