A signature drink created for UK Coffee Week
To celebrate UK Coffee Week, we have designed a signature drink that explores and celebrates the relationship between cocktails and coffee in our bars and restaurants. We have taken inspiration from the robust and vibrant flavours of our recently developed espresso blend, The Daily, in our re-imagining of a cocktail from a by-gone era, the milk punch.
1. Using a sharp vegetable peeler, remove the skins from the oranges, limes and lemons, avoiding the bitter white pith and store in an air tight container.
2. Peel and core pineapple, cutting into fine chunks and add to stored citrus peels.
3. In a warm pan, lightly toast all of your spices together until fragrant, transfer to pestle and mortar and grind into a fine powder.
4. Add ground spices and un-refined cane sugar to citrus peels and pineapple and add the boiling water. Cover immediately so as not to lose any of the steam, this is the stewing period where the intense flavours combine. Allow to cool.
5. Add the intensely brewed Chemex and cover. Allow mixture to cool completely and refrigerate over-night.
6. Using a fine strainer, strain the liquid into a clean container, ensuring that as much of the debris has been removed as possible.
7. Add all of your alcoholic ingredients to the mixture and stir thoroughly to combine. Mixture should be very fragrant and pack a punch in flavour. This will mellow. Seal container and refrigerate over-night.
8. In a clean pan, bring milk to a rolling boil, ensuring to remove from the heat before any frothing or burning can occur.
9. Add boiled milk to coffee/rum mixture, followed by the juice of 4 lemons. The mixture will begin to curdle and split, don’t be alarmed, this is the clumping together of the milk fats and impurities.
10. A little at a time, strain the mixture through 4-5 layers of fine cheese cloth, which will separate the fats and solids until all of the liquid has been strained.
11. Discard strained milk fats and solids and store liquid over-night in a sealed container, this will allow any remaining milk fats to sink to the bottom of the container and clump together.
12. Repeat straining process once more to remove remaining solidified milk fats.
13. Bottle/store in clean container and keep refrigerated.