Paloma Milk Punch
This drink by Aaron Deary for Philadelphia's R&D is textured, subtly herbal, fresh and vaguely familiar— a Paloma after a day of self-care. With tequila, hoja santa (a large Mexican leaf with peppery, herbaceous flavors), Chinese five spice, tarragon, grapefruit, coconut milk and club soda, he admits that calling it a Paloma is a bit of a stretch. And without spices, Deary says it wouldn't be much of a milk punch either. Because, unlike the more traditional Clarified Milk Punch, this one contains no dairy. “It's about taking something that people recognize and combining it with something they've never seen before,” he says. Making the Paloma Milk Punch is a time-, ingredient- and labor-intensive process which includes making a tea from the hoja santa and tarragon, as well as cooking and clarifying the coconut milk with the rest of the punch. However, the work pays off—especially when entertaining—as you will be left with ten servings of an amazingly aromatic drink, a spicy and herbaceous Paloma with a silky-sweet mouthfeel. A Dairy-Free Milk Punch FEATURED IN

Directions

  1. In a large shallow container, combine tequila, creme de pamplemousse liqueur, Ancho Reyes Verde chile liqueur, hoja santa and tarragon tea* and spice mixture**. Infuse for 2 hours, then strain the spices. Return the liquid to the container.
  2. In a jug or container with a spout, combine the grapefruit juice and lime juice.
  3. Heat the coconut milk to 170 degrees Fahrenheit, stirring constantly. Transfer the hot coconut milk to a jug or container with a spout.
  4. Very slowly and simultaneously pour both the coconut milk and the citrus mixture over the entire surface of the punch. The coconut milk will break initially, then become cloudy. After 30 minutes, a layer of curds should form.
  5. Let the punch sit at room temperature for 1 hour, then transfer to a refrigerator for 1 hour.
  6. Strain the punch through a cheesecloth, then through a coffee filter or a Superbag, and refrigerate.
  7. Pour a 3-ounce serving into a rocks glass over a large ice cube.
  8. Top with club soda.