Baron Row Milk Punch
Toby Maloney created Milk Punch as a way of preserving fresh summer fruit for the winter,
taking cues from Colonial-era books and at least one recipe from Benjamin Franklin. It
requires some work--and yields a giant quantity--but the concoction comes out tangy, boozy
and, interestingly enough, shelf-stable. For a simple (and smaller) rendition, try Maloney's
streamlined Baron Row Milk Punch. Our Founding Fathers certainly knew how to drink.
Make It At Home
Version #1: Milk Punch
Note: This recipe makes 5 gallons
5 pounds granulated sugar
Zest and juice of 15 medium lemons
Zest and juice of 12 medium grapefruits
5 cinnamon sticks, broken into pieces
5 vanilla bean pods
11 whole cloves, cracked
5 nutmeg pods, freshly grated
5 cardamom pods, cracked
1 liter rye whiskey, preferably Bulleit rye
One 750-ml bottle Laird's 7½-Year-Old Apple Brandy
1 liter Cognac, preferably Pierre Ferrand 1840 Original
Formula
1 liter black or green tea
3¾ liters whole milk
500 milliliters pineapple juice
500 milliliters fresh rhubarb juice (substitute equal quantity puréed raw cranberries)
1. In a very large bowl, combine the sugar, lemon zest and juice and grapefruit zest and juice.
Muddle well. Cover and let sit in the refrigerator overnight.
2. In a medium skillet set over medium heat, toast the cinnamon, vanilla, cloves, nutmeg and
cardamom until fragrant, about 2 minutes. Transfer to a large bowl and add the rye whiskey,
apple brandy and Cognac. Stir well. Cover the bowl and let sit overnight.
3. The next day, in a large pot, combine the tea and 1 liter water. Add the reserved sugar
mixture and stir well until the sugar is dissolved. Strain the alcohol mixture into a large
stockpot, discarding the spices.
4. Turn the heat to medium-high and bring the mixture to a simmer. Right before it boils,
add the milk and turn off the heat. Set aside for 15 minutes. (If using cranberries instead of
rhubarb juice, add them at the same time as the milk.) Using a cheesecloth or a fine mesh
strainer, carefully strain the mixture into a large bowl.
5. Let the mixture cool to room temperature. Add the pineapple and rhubarb juices. Bottle
and store in a cool place. Serve over ice.
Version #2: Baron Row Milk Punch
1 ounce Laird's Apple Brandy (or Calvados)
1 ounce Sailor Jerry spiced rum (or dark rum)
1 ounce amaro, preferably Averna
1½ ounces simple syrup (1:1 ratio, preferably made with Demerara sugar)
3 ounces whole milk
2 ounces half-and-half
3 dashes Angostura bitters
Ice, if serving cold
Freshly grated nutmeg
To serve hot: In a small saucepan set over low heat, combine the apple brandy, rum, amaro,
simple syrup, milk, half-and-half and bitters. Bring to just below a simmer. Once warmed,
pour into a mug. Garnish with freshly grated nutmeg. Serve.
To serve cold: In a cocktail shaker, combine Apple Brandy, rum, Amaro, simple syrup, milk,
half and half and bitters. Add ice to fill. Shake briefly and firmly. Strain into a highball glass.
Garnish with freshly grated nutmeg. Serve.