Gingerbread Jay: A Clarified Milk Punch

Name: Gingerbread Jay: A Clarified Milk Punch
Ingredients: 15 oz coconut rum (Midnight Rambler uses Planteray Cut & Dry); 10 oz oat milk; 7 1/2 oz spiced brown sugar syrup; 5 oz dry sherry; 5 oz fresh lemon juice; 2 1/2 oz allspice dram; 2 1/2 oz ginger juice; _________________________; spiced brown sugar syrup; 2 cups brown sugar; 2 cups water; 5 whole cloves; 3 whole allspice pods; 1 tsp green cardamom; 1 cinnamon stick; 1 nutmeg; 1 star anise

From Imbibe Magazine·View original →

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Ingredients

15 ozcoconut rum (Midnight Rambler uses Planteray Cut & Dry)
10 ozoat milk
7 1/2 ozspiced brown sugar syrup
5 ozdry sherry
5 ozfresh lemon juice
2 1/2 ozallspice dram
2 1/2 ozginger juice
_________________________
spiced brown sugar syrup
2 cupsbrown sugar
2 cupswater
5 wholecloves
3 wholeallspice pods
1 tspgreen cardamom
1cinnamon stick
1nutmeg
1star anise

Preparation

1.
Add all of the ingredients, except the oat milk, to a container. Combine that mixture with the oat milk in a separate container. Let sit for 1 hour before straining through coffee filter. Start the filtration in a small container until it runs clear then transfer to a bigger container to finish. Pour slightly cloudy batch from the initial strain back into the filtering batch.
2.
Pour 3 3/4 oz. of the clarified cocktail over a big rock. Garnish.
3.
Spiced Brown Sugar SyrupIn a mortar, roughly break open spices. In a pan, lightly toast all the spices until fragrant.
4.
Combine spices, brown sugar, and water in pot and heat until sugar is dissolved and the syrup is fragrant. Fine strain to separate spices from syrup. Will keep in the refrigerator for a week.