Milk Punch
Saved by 3 People
About this Cocktail

Recipe from Michael Mooney and the now defunct Geraldine in Toronto. Amazing flavor and mouth feel. A bit of work but it's worth it.

  • 10½ oz. fresh lemon juice (divided)
  • Peel of 8 Lemons (just the yellow portion)
  • 24 oz. Pineapple Juice
  • 1 lb. Granulated Sugar
  • 6 cloves
  • 30 coriander seeds
  • 3 Allspice Berries
  • 1 star anise
  • 1 cinnamon stick
  • 20 oz. Calvados
  • 10 oz. Overproof Rum
  • 5 oz. Dark Rum
  • 5 oz. Havana 7 rum
  • 5 oz. Absinthe
  • 12 oz. strong Rooibos & Lavender Tea*
  • 5 cups boiling water
  • 5 cups Whole Milk (heated to 185 degrees)
  • *3 Tbsp. Rooibos Tea and 1 Tbsp. dried Lavender Flowers in 12 oz. boiling water.

Grind the spices in a spice grinder. In a large bowl, add the lemon peel, sugar, spices, cinnamon stick, tea, and boiling water. Stir to dissolve the sugar and allow to cool for 20 minutes. Add 8 oz. of lemon juice, the pineapple juice, and liquors.

Stir, cover, and let infuse for 48 hours.
Next, add 2½ oz lemon juice and the scalded milk. Stir the curdled solution and strain into clean bottles through a fine (90 grade) cheese cloth followed by coffee filters. (If milk solids reform in the bottle, re-filter or allow them to settle and decant.) Chill and serve over ice. Garnish with grated nutmeg. Yields about 4½ liters.


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