Inspired by ingredients from a local Latin food store. Mi Tienda Latina always has something interesting in store. Tamarind, El Salvadorian cinnamon, ginger, and fennel seed wrapped around a cranberry shrub, additionally añejo tequila, fresh lime, and saffron liqueur. The delivery of tamarind is a surprise.
.jpg)
1.5 oz Gran Centenario Añejo Tequila
0.5 oz Kinsip Saffron Liqueur
0.75 oz Fresh Lime Juice
0.75 Cranberry Shrub*
Tamarind bubbles**
This is a Clarified Milk Punch cocktail. The above recipe is to make one cocktail but given the amount of time that it takes to make a milk punch, I recommend batching the above cocktail to make more drinks at one time (anywhere from 5-30 cocktails).
After combining all ingredients of the cocktail, slowly pour into milk. Use about 1/3 of the volume of your cocktail of WHOLE MILK. I like to use a little bit of heavy cream as well for a silkier texture. Gently stir, to aerate, and let sit in fridge for at least 2 hours. Strain through coffee filter. It is normal to have the first few drops a little cloudy. Pass through coffee filter until clear. Make this cocktail in a batch and store as milk punch cocktails are known to have a long shelf life.
*Cranberry shrub:
1 cup white vinegar
1 cup cranberry juice
2 cups of brown sugar
Fennel seed
Ginger
El Salvadorian Cinnamon
Combine all ingredients over low heat until sugar dissolves and the herbs become fragrant. Strain into resealable container and store any leftovers in the fridge.
**Tamarind Bubbles:
150g orange juice
50g lime juice
50g simple syrup
2g soy lecithin
