The Overseas Milky Punch
Presented by Nathalie Durrieu
Creamy horchata and warming spices bring out the touch of mezcal in this modern digestif made for hopping the pond.
Difficulty:
Advanced
Glass:
Rocks
Occasion:
Digestif
Garnish:
Black sesame
Recipe Ingredients
Servings 1
| 1.75 oz | Patrón Reposado |
| 1.75 oz | Homemade horchata (rice and coconut milk) |
| .75 oz | Homemade spices syrup (Tonka, nutmeg, cinnamon, pepper, clove and vanilla) |
| .5 oz | Triple Sec |
| .25 oz | Mezcal |
| + | Black sesame for garnish |
| 52.5 ml | Patrón Reposado |
| 52.5 ml | Homemade horchata (rice and coconut milk) |
| 22.5 ml | Homemade spices syrup (Tonka, nutmeg, cinnamon, pepper, clove and vanilla) |
| 15 ml | Triple Sec |
| 7.5 ml | Mezcal |
| + | Black sesame for garnish |
Unless noted, drinks should be made one at a time.
How to Make
- Combine all ingredients with ice in a shaker tin.
- Using the Cuban roll technique, strain the ingredients into a second tin and then pour back over the ice in the first tin.
- Repeat until ingredients are mixed and aerated, using longer pours each time you pass between shakers.
- Pour into a glass to serve.
- Garnish with black sesame.
How to Roll a Cocktail
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