I’ve been making a ton of cocktails while in quarantine…because…why not? I’ve always wanted to make a milk punch— especially once I saw this piña colada milk punch recipe. I figured with all this extra time on my hands…why don’t I spend it on a more time consuming recipe?

I wasn’t sure the best way to describe a milk punch, but it’s essentially a clarified cocktail that uses milk, which curdles with the citrus and is filtered out. I feel like the fat from the milk also makes the cocktail softer…but I’m not sure about all of the science. The Key To Clarified Cocktails article via Cook’s Illustrated is a great primer if you want to learn more! Otherwise, follow along with my video above and/or the adapted recipe below…where you can clearly see I haven’t gotten the “care about my appearance on the internet” memo yet.