A dash of salt; a squeeze of lime. Heady spices and flaky chilli rims and flavours of the Mexican persuasion often accompany a stunning tequila-based libation. Milk, though? A surprising contender. Lorenzo Antinori’s brand-new Tropical Milk Punch recipe delves deep into the history books for a technique with roots in the 1700’s. Set up your mise-en-place with a selection of your favourite spirits from Moët Hennessy Diageo; we’re winding the clocks back in time with this latest edition of our ‘The Home Bar‘ series.
Our host Lorenzo Antinori — Beverage Manager of Four Seasons Hotel Hong Kong, Beverage Ambassador of Four Seasons Hotels and Resorts, Asia Pacific and occasional Lifestyle Asia Hong Kong columnist — delivers his professional expertise from beyond the mysterious, moneyed depths of Four Seasons Hong Kong’s Caprice Bar. A bartender’s raison d’être behind every shaken-and-served tipple is the final execution; the presence of perfectly curated flavour — introduced, savoured and, most importantly, shared.
‘The Home Bar’ is a four-part video series of cocktail recipes by Lorenzo Antinori that will transform cheeky imbibers into spirit-slinging novice mixologists from the creature comforts of their own homes. Five-star libations, made approachable with at-home bar tools. Salute, from us to you!
Casamigos‘ Tropical Milk Punch
The crystalline presentation of the Tropical Milk Punch beautifully complements the unfettered translucency of Casamigos Blanco tequila; as does the cocktail’s sunny, fruit-forward flavours and agave-tinged aromas.
The process of clarification — the technique to be learned and slotted into your home-bar arsenal from this Lorenzo Antinori recipe — removes colour and tannins; strained through a cheesecloth, the resulting cocktail is silky, rich and crystal-clear, all without the aroma of dairy. Despite milk punches being relatively à la mode among today’s mixologists, the earliest recorded instance of this technique dates 1711; attributed to a housewife by the name of Mary Rockett with fans amongst the likes of historical, literary figures like Benjamin Franklin and Charles Dickens.
Whilst waiting for the milk solution to work its magic, endeavour a shot of Casamigos Blanco tequila by its lonesome; after all, that’s how the Clooneys enjoy it. It’s AFI Lifetime Achievement-approved.
|15ml||Casamigos Blanco Tequila|
|15ml||Earl Grey tea|
|Pineapple leaf garnish|
|Step 1: Set up your mise-en-place with two large glasses.|
|Step 2: In the first glass, pour in equal measures of Casamigos Blanco Tequila, Earl Grey tea and lemon juice. Drizzle in the agave nectar.|
|Step 3: In the second glass, pour in the milk.|
|Step 4: Pour the first glass’s solution into the glass of milk. Set aside at room temperature for five to ten minutes.|
|Step 5: Strain the now-curdled mixture through a cheesecloth into a clean glass.|
|Step 6: Serve on ice, garnished with pineapple leaves.|
Please enjoy responsibly!
The Tropical Milk Punch (HK$160) is available for order at Four Seasons Hong Kong’s Caprice Bar from 19 April. 6/F, Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong, +852 3196 8882