Rhubarb and Custard, Drink Recipe for Genuine Liquorette
We were super excited to be featured on the bar menu at Genuine Liquorette. The legends there asked us to spec a drink recipe for them, they gave us a one-word brief, Rhubarb. Distiller Max got to work on making a straight-up, still serve that will be put on tap at the bar from mid-Feb.
Max decided on a milk punch.
"I wanted to add a complex mouthfeel and really amplify the nostalgia of rhubarb and custard.We went with ingredients that are relatively easy to source. Although the process seems scary, it is actually simple, it just takes time. " - Max
- Victory Bitter 100ml
- Victory Pink 500ml
- Sugar 120g
- Lemon Zest 25g
- Rhubarb And Apple 230ml
- Rhubarb Luscombe Crush (Flat) 200ml
- Lemon Juice 40ml
- Whole Milk (unhomogenised) 230ml
If you haven't made a milk punch before they are a collection of drinks that have been clarified using milk curds. Sounds a bit gross right? Well, the process looks pretty gross too, but the results are wonderful. The 'removed' milk adds a silkiness to the final drink. Not only that but the process also preserves the liquid. So this is a perfect recipe for making ahead of time for guests, or to just have in your fridge ready for when the mood takes you.
Combine the first seven ingredients in a large jug. (Unlike in the pictures, we'd recommend grating the lemon zest.) Stir everything until the sugar has dissolved. Do not heat.
In another large jug add your milk. The milk has to be whole milk and unhomogenised, we want it to split!
Add the combined first ingredients to the milk. Cover and leave to rest for 30 to 60 minutes until nicely curdled. It looks a bit nasty but be patient, all will be ok.
Once the 'Punch' has curdled, pass in batches through coffee filters, twice! This is why the process is slow. Once everything is filtered bottle your milk punch and store in the fridge.
Simply pour 75ml of your cocktail over ice and garnish with a sprig of lavender.
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Cheers and Take Victory.