This recipe was first published in our feature on Dairy Cocktails.
Manolis Lykiardopoulos, Theory Bar, Athens
Lykiardopoulos created this warm punch for a pop-up event in Athens. Punch bowls like this draw on the classic milk punches of the 18th and 19th centuries and can be a great attraction on the bar – they look and smell great!
250ml Bourbon
250ml Coconut cream
250ml Milk
80ml Cashew syrup*
8ds Abbott’s bitters (or Angostura)
1 Vanilla pod
2 Cinnamon sticks
Heat the milk and coconut cream with the syrup, bitters, vanilla and cinnamon at 70C for 10 minutes. Remove from the heat and add the whiskey. Stir and garnish with grated nutmeg.
*Cashew syrup: 100g cashews; 500ml water; 1 vanilla pod; 450g sugar. Roast cashews in a pan and then let stand for 3 hours in 500ml hot water with a chopped vanilla pod. Blend the cashews and water, then add 450g sugar. Whisk vigorously to dissolve the sugar, strain to remove any remaining solids.
