built
ice cubes
punch
- Ingredients
- Instructions
- 1. With a peeler, remove peel from the lemons. Juice the peeled lemons and reserve the liquid; discard the squeezed-out solids.
- 2. Combine the lemon peels, pineapple, spices, and sugar in a large bowl or nonporous, nonreactive container, and muddle.
- 3. Pour in the brewed green tea and stir to mix. Add boiling water and immediately cover.
- 4. Let sit overnight, then strain the mixture into a clean container, discarding the solids.
- 5. Add the cachaça, pisco, falernum, and yuzu liqueur.
- 6. Bring the milk to a boil. Add the hot milk and reserved lemon juice to the strained rum mixture—the milk will curdle and the solids will coagulate.
- 7. Strain the liquid a little at a time through a fine mesh strainer or chinois lined with cheesecloth, replacing the cheesecloth if it becomes too thickly layered with milk solids.
- 8. Pour into a clean container, cover, and refrigerate again overnight to give any remaining milk solids time to settle.
- 9. Strain again through a fine mesh strainer or chinois lined with cheesecloth, then transfer punch to a clean bottle and store in the refrigerator for up to 3 months.
- 10. Stir before serving. If utilizing a punch bowl, pour over a large block of ice to slow dilution.
- 11. Garnish with edible flowers and citrus wheels.
Tiki: Modern Tropical Cocktailspage 154
The IACP 2020 winner in the Beer, Wine, & Spirits category, Shannon Mustipher's book on exotic cocktails offers a refreshingly modern take on tiki. With original recipes, techniques, tasting notes and recommendations, and tips on style and music, Tiki is an inspirational resource for cocktail lovers ready to explore fine Caribbean rums.
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