Silius Goes East: Batched Gin Cocktail

Combine the first 3 ingredients in a mixing glass. In a second mixing glass, add the milk, then slowly pour the spirits mixture into the milk and allow it to curdle. (See Note.) Delicately stir the mixture without breaking the curds. Allow to sit for 1 hour while the curds settle to the bottom, then slowly strain through a coffee filter. To serve the cocktail, stir 3 oz. of the mixture (per serving) with ice, then strain into a chilled glass and garnish.

NoteAccording to Leicester, “There is enough acidity provided by the vermouth to curdle the milk. The curds are not as rigid as when using a citrus/citric acid solution, so we have to be very delicate when stirring and straining, making sure that the curds settle to the bottom of the solution before we strain them out. It took a bit of experimenting before we found the proper ratios and techniques. But the result has definitely turned into one of our favorites and worth the effort.”