Chartreuse and Tequila Milk Punch
Servings
2cocktails
Servings
2cocktails
Ingredients
Instructions
  1. Add the goat’s milk to a 4-cup measuring cup and set aside.
  2. In a separate measuring cup add the tequila, Chartreuse, pineapple gomme, lime juice, and grapefruit juice. Stir to combine.
  3. Slowly pour the cocktail mixture into the goat’s milk. Let sit out at room temperature for one hour.
  4. Using a fine-mesh strainer lined with a coffee filter, a nut milk bag, or another similar very-fine straining device (I actually used a Chemex pour-over coffee drip, lined with a Chemex paper filter and it work great), gently pour out the cocktail and milk mixture to strain. It is critical that this process is done with care, as it is actually the milk curds that create a nest and filter the cocktail. This process will take a long time to drain. Do not stir. Let the curds and gravity do the work.
  5. Once completely drained, discard the curds, and transfer the cocktail to an empty bottle or container and store in the fridge. Serve in an old fashioned glass over one large ice cube. Garnish a couple pineapple leaves.