Last month, on our Bacchus bartending webpage, we shared a recipe for Milk-Washed Apple Cider. There, we promised to share the recipe for a milk-washed antrim cocktail that we made for a fabulous event using the same milk-washing technique. To make good on our promise, here is that recipe. Enjoy!
Cacao-Bittered & Milk-Washed Antrim
(makes 4 cocktails)
- 6 oz cognac or brandy
- 6 oz tawny port
- ½ oz bitters (If that seems like a lot of bitter, it is! But trust us; the milk-washing process will smooth it all out in the end. Don't be afraid to use some strong flavors of bitters. We used cacao, coffee, oak, and tobacco.)
- 3 oz whole milk
- ½ oz lemon juice
- 2 mason jars (or other similar container)
- paper coffee filter
- kitchen torch or lighter
- fire-safe dish
- Combine cognac, port, and syrup bitters in a jar. Allow to marry for at least 2 hours.
- Put the milk in the second jar. Slowly pour in the liquor mix. Let rest for several minutes. Slowly add the lemon juice. The milk should begin to curdle. Stir until well mixed. Allow to stand in the refrigerator for at least 2 hours (longer is preferred if possible).
- Filter the mix through a fine mesh strainer. Then strain through a rinsed paper coffee filter. The final product should be clear and golden colored. Serve over ice. Garnish with a lemon, fig, cherry, or other fruit as desired. This goes wonderfully paired with a bite of dark chocolate.
Eat and drink well!
Replace the brandy with 10 oz of apple cider. Replace the port with 2 oz of orange juice. If desired, you can simmer the juice mixture with winter/holiday spices in advance for an extra layer of flavor. Then simply prepare as described above.