Shake all ingredients on crushed ice, or, if you don’t have that, then the smallest ice you can muster. Shake good and hard for eight to 10 seconds and pour, broken ice and all, into the closest thing you have to a tiki mug. (A tall glass is also fine.) Garnish with pineapple leaves and/or mint.
Picture: AlexPro9500
This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.
"Holy St. Antonio!" exclaimed the captain. "I am lost in wonder and fright. Steward, bring me up the arrack."
The steward ran down for the bottle; being as much alarmed as his captain, he helped himself before he brought it up to his commander. "Now," said the captain, after keeping his mouth for two minutes to the bottle, and draining it to the bottom, "what is to be done next?"
— Frederick Marryat, The Phantom Ship
Drawing by A. Forester in The Illustrated London News, 31 July 1886.
Lately, I’ve been trying to bring some old food trends back: dalgona coffee (but on Nutella milk), cloud eggs...and now this clear milk punch.
A few years ago, clarified milk punch kind of became a thing thanks to Eamon Rockey when he was at Eleven Madison Park. What’s magical about this drink is that it’s pure science: straining curdled milk. Yes, it sounds pretty gross but the process strips the color of some of these ingredients. Instead of a cloudy mess, you get a clear liquid punch. Warning: it’s really easy to drink.
Cinnamon stick and lemon slices, to garnish (optional)
Combine the lemon zest, cloves, coriander, and cinnamon with the cognac, rum, and arrack in a large container and allow to sit at room temperature for a minimum of three hours, or overnight, to infuse.
Strain out the larger solids and discard.
Add the sugar, pineapple juice, lemon juice, tea, and boiling water to the boozy mixture. Stir until ingredients are thoroughly combined.
Meanwhile, heat milk to a bare simmer over medium heat. Remove immediately.
Pour the heated milk into a large container, then pour the spirits mixture into the heated milk (NOT THE OTHER WAY AROUND!). The milk will curdle.
Allow the mixture to cool, then set in the refrigerator overnight. (I kept mine for 2 days.)
Use two mesh strainers, strain the mixture into a clean glass jar or container. Fasten a cheesecloth on top of another clean container.
Slowly, strain again to get the mixture extra clear.
To serve, pour over ice in a rocks glass. Garnish with a cinnamon stick and/or lemon slice if desired.
This can be stored in the refrigerator for up to 6 months in sterilized containers.
Ramnad, among India's most backward districts, has a big list of convictions of arrack distillers. Nearly one every two hours, according to official data here. That rivals the record of Pudukkottai next door. Fine collections are also substantial: over ten lakh rupees in the past 150 days. The trade is huge and widespread. As in Pudukkottai, it traps a big part of the earnings of male agricultural workers addicted to arrack. Here too most women hate it as a destroyer of family income and peace. In several villages along the coastline, many fishermen also admit to drinking a lot of arrack. Sometimes, at a cost of three-quarters of a day's earnings - daily in some seasons. Arrack merchants allow credit to those they know they have hooked.
Names: Champagnet and Arrack/ Christine Warden and Akira Kuroi
Fandom: Detective Conan
Year of Creation: 2011
Was a story written of them: Yes, but they are background characters. And dead.
Link: https://www.fanfiction.net/s/6483887/1/Rose-in-the-Eclipse-of-the-Sun
