Rum Milk Punch, Lime Juice, Pineapple Juice, Honey, Mint-Chartreuse Foam
Bartender Tyler MacLellan of Three Dots and a Dash | Chicago
Adapted by StarChefs | august 2024
INGREDIENTS
Milk Punch:
Yield: 1½ liters
16 ounces rum
8 ounces lime juice
12 ounces pineapple juice
5 ounces 3:1 honey syrup
3 ounces crème de pêche
8 ounces whole milk
Mint-Chartreuse Foam:
Yield: 12 to 15 servings
24 ounces pineapple juice
3 ounces lime juice
3 ounces 1:1 cane syrup
3 ounces Green Chartreuse
1 teaspoon Foam Magic
15 leaves mint
Liquid nitrogen
To Assemble and Serve:
Yield: 1 cocktail
5 leaves mint
Liquid nitrogen
METHOD
For the Milk Punch:
In a nonreactive container, combine rum, lime juice, pineapple juice, honey, and crème de pêche. Set aside. In a separate nonreactive container, add milk. Slowly pour rum mixture into the milk, letting milk curdle. Strain mixture until liquid runs clear. Bottle and reserve.
For the Mint-Chartreuse Foam:
In a mixing bowl, whisk together pineapple juice, lime juice, cane syrup, Chartreuse, and Foam Magic. Set aside. In a metal mixing tin, add mint and a splash liquid nitrogen. Muddle leaves, making sure all nitrogen has dissipated. Add citrus mixture. Stir to combine, then strain mixture into an iSi container with two charges. Refrigerate.
To Assemble and Serve:
In a metal mixing tin, add mint and a splash liquid nitrogen. Muddle leaves, then strain and return leaves to tin. Add 4 ounces Milk Punch. Stir to combine. Strain into a rocks glass with a large ice cube. Top with Mint-Chartreuse Foam. Garnish with mint.
