
The Overseas Milky Punch
Presented by Nathalie Durrieu, Perfectionists 2017
Creamy horchata and warming spices bring out the touch of mezcal in this modern digestif made for hopping the pond.
Recipe Ingredients
1.75 oz | Patrón Reposado |
1.75 oz | Homemade horchata (rice and coconut milk) |
.75 oz | Homemade spices syrup (Tonka, nutmeg, cinnamon, pepper, clove and vanilla) |
.5 oz | Triple Sec |
.25 oz | Mezcal |
+ | Black sesame for garnish |
52.5 ml | Patrón Reposado |
52.5 ml | Homemade horchata (rice and coconut milk) |
22.5 ml | Homemade spices syrup (Tonka, nutmeg, cinnamon, pepper, clove and vanilla) |
15 ml | Triple Sec |
7.5 ml | Mezcal |
+ | Black sesame for garnish |
Unless noted, drinks should be made one at a time.
How to Make
- Combine all ingredients with ice in a shaker tin.
- Using the Cuban roll technique, strain the ingredients into a second tin and then pour back over the ice in the first tin.
- Repeat until ingredients are mixed and aerated, using longer pours each time you pass between shakers.
- Pour into a glass to serve.
- Garnish with black sesame.
Cocktail of the Moment