Fans of presidential history know that Benjamin Franklin was fond of alcohol. In addition to being the author of one of the first American manuals on winemaking he is also the writer of a drinking song that (humorously) extolled the virtues of drinking wine instead of water. But while his love of wine was legendary the Founding Father also enjoyed the occasional cocktail.
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Make a great cocktail: milk-washed rum punch
In a 1763 letter preserved by the Massachusetts Historical Society Franklin shared a recipe for milk punch — a concoction of brandied milk and lemon juice flavored with nutmeg and sugar. More interesting than its association with the Founding Father is that the recipe uses a rare cocktail technique called “milk washing.”
Milk washing or milk clarification is an age-old method of mixing milk with spirits and lemon juice causing it to curdle. The curds are then filtered resulting in a drink that looks clear despite the milk being in it almost as if the milk has been washed. Originally this technique was used to soften harsh flavors in low-quality spirits and extend the shelf life of milk-based drinks. Today it’s mainly used for historical intrigue or to give cocktails a smoother texture without the unwanted odors associated with additives like aquafaba or egg whites. And if you’re a fan of shaken drinks it can make your drink much frothier too!
To make a milk-washed or clearified cocktail you only need three ingredients: milk a spirit and an acid. First combine the milk and spirit. Then add the acid—usually citrus juice—which turns the milk solids into casein curds and whey proteins. These solids float on top of the liquid and resemble a white goo with a yogurt-like consistency. Strain out all the curds through a coffee filter or cheesecloth leaving behind a clear liquid that tastes incredibly smooth.
