Recipe & Commentary by Chef Tyler Lyne | Photography by Mason Erwin
“Milk washing is a great way to use up veggies and citrus that you have on hand and need to use. It is a preservation method, so it stabilizes the acid so that it cannot go bad. You can keep them refrigerated in glass jars but you can even keep them at room temperature in a wine cellar. The method is just totally bulletproof, no matter what you do to it.”
Read the whole story in the Fall 2022 issue of Bourbon+.
- 3 ounces Empress 1908 Gin
- 1 ounce yuzu juice
- 1 ounce orange juice
- 3/4 ounces pineapple juice
- 1 teaspoon butterfly herbal tea
- 2 ounce whole milk
1. Mix all ingredients but milk in a container and let infuse for 2 hours.
2. In a second container, pour the milk.
3. Pour cocktail mixture over the milk to start the curdling process. Allow it to sit a couple of minutes;
4. Pour the cocktail over a coffee filter and wait one minute. The first drops will be cloudy. That’s normal.
5. Pour the cloudy liquid again through the curds remaining in the filter. You have to be patient and let gravity take effect.
6. Each cocktail is a little different and you can continue to double-and triple-filter depending upon the desired level of clarity. Clarified milk punch cocktails will keep indefinitely in the fridge.
Tyler Lyne doubles as the Executive Chef of Tasting TBL, a chef’s tasting experience hosted in his Birmingham, Alabama, home and the inaugural Chef in Residence at 1856 – Culinary Residence, the country’s first tasting-menu-only teaching restaurant at Auburn University’s new state-of-the-art Tony & Libba Rane Culinary Science Center. A graduate of the prestigious Culinary Institute of America (CIA), Tyler has traveled the world honing his craft at highly regarded restaurants in The Netherlands, Japan, and New York City. Tyler is a major fan of milk-washing and jumped into the test kitchen to experiment and share some recipes with us.