Rye Whiskey Milk Punch, Reposado Tequila, Benedictine, Amontillado Sherry, Shiitake Mushroom, Butter Pecan, Chardonnay
Bartender Ryan Polhemus of Offsuit | Boston
Adapted by StarChefs | june 2024
INGREDIENTS
Batch:
Yield: 14 liters
3 liters Rittenhouse rye whiskey
55 grams dried shiitake mushroom stems
5 grams kosher salt
2 liters Arette reposado tequila
2 liters Benedictine
3 liters Lustau Amontillado Sherry
Milk Punch:
Yield: 15 liters
3 quarts butter pecan ice cream, melted
1 quart whole milk
3 liters buttery chardonnay wine
To Assemble and Serve:
Yield: 1 cocktail
White beech mushrooms
METHOD
For the Batch:
In a Vitamix Commercial blender, combine 1 liter rye, mushroom stems, and salt on high speed 1 minute. Transfer mixture to a nonreactive container and stir in remaining 2 liters rye. Let infuse 1 hour, then strain into a fresh container. Add tequila, Benedictine, and Sherry. Reserve.
For the Milk Punch:
In a large nonreactive container, combine melted ice cream and milk. Stir in wine. Let sit 1 hour. Slowly incorporate Batch until mixture is fully combined. Strain until mixture runs clear. Bottle and refrigerate.
To Assemble and Serve:
In a mixing tin with ice, add 3 ounces Milk Punch. Stir until chilled. Strain mixture into a rocks glass with a large ice cube. Garnish with mushrooms.
