Mary Rocket Milk Punch Cocktail Recipe from Bellocq | Tasting Table
Prep Time:
Cook Time:
Servings:
1 drink
Ingredients
  • 6 lemons, divided
  • 1 pound sugar
  • 10 cups water
  • ½ whole nutmeg, shaved
  • 8 cups cognac
  • 4 cups whole milk
  • Peychaud's bitters
  • Lemon twist, for garnish
Directions
  1. Remove and reserve the peels of 4 lemons. Juice all of the lemons, discarding the fruit and setting the juice aside. In a large container, muddle the lemon peels with the sugar. Let sit for 2 hours.
  2. Meanwhile, in a medium saucepan set over medium heat, add the water and bring to a boil. Pour the water over the lemon-sugar mixture and let sit until the sugar dissolves.
  3. In a large container, combine the nutmeg and the cognac and let sit for 1 hour. Add the nutmeg-infused cognac to the sugar syrup. Add the reserved lemon juice and stir to combine.
  4. In a large saucepan set over medium heat, bring the milk to 190°. Carefully pour the milk into the cognac mixture. Let it sit for 30 minutes without stirring.
  5. Strain the contents through a jelly bag and bottle into six 750-milliliter vessels. Let rest in a cooler for 24 hours; sediment will settle to the bottom of the bottles. Decant the clear liquid and rebottle. Store in the refrigerator until ready to use.
  6. To serve, pour 4 ounces of the punch into a glass filled with ice and garnish with a dash of Peychaud's bitters and a lemon twist.