Clarified Milk Punch - The Semi-Definitive Guide to Milk Clarification with Fish-House Punch

Clarified Milk Punch is one of the most Spectacular Mixology Techniques, and in this video we are going to explore the specific setup I use to create amazingly clear cocktails. I’ve already sifted through all of the videos, books, and websites, researching all the various procedures, and have put together a system that combines the best parts of each one, simply and effectively.
Join me for a detailed look at my clarification rig, as we look into the specific procedures I use that produce the best results, consistently. We'll discuss the science that guides the system, with many insights into how I design a clarified punch.
Don't try to reinvent the wheel; I've already done that for you, and this system will benefit beginners and professionals alike. I'll answer any questions in the comments below, and don't forget to like and subscribe!
Fish-House Punch, the Bitter Steve version:
1 Cup Appleton Signature Rum (or Xaymaca, Coruba)
1/2 Cup Smith & Cross
1/2 Cup Hamilton Blonde
1 Cup Cognac
1/2 Cup Peach Liqueur or Peach Brandy
1-1/2 Cups Black Tea made with 2 Tea Bags
(Use 2 Cups Black Tea if not clarifying)
Lemon Essential Syrup made with 3 lemons, 3/4 Cups Sugar, and 3/4 Cups Lemon Juice
This is a good, strong punch on it's own or clarified.

[@cowteeth7950]

great video, keep up the good work! looking forward to hearing about coconut milk clarification

[@BitterSteve]

Thanks! It should be coming soon! (That punch won 'best cocktail' at an event a few months ago)

[@jojoholt9217]

Great details on the process and knowledge about clarification info. I really enjoyed the video. Bravo. #rum#clarification#punch

[@BitterSteve]

Thanks! You should come over tonight and try it out! Netflix and Punch?

[@OneDrinkThreeBars]

Great vid! I haven't worked up the nerve to try this yet. I don't know why I think it takes nerve, it's just a lot of work and time. I love the way you went so far in depth about why you chose the rums you did.

[@BitterSteve]

The worst part about clarification, is when you go all the way through the process, and it's still cloudy. Now when that happens, I know it's my own fault for cutting corners or doing something stupid. Of course, even a cloudy punch still tastes good!

[@mattlevault5140]

I have no idea how you ended up in my feed... Lucky me, I guess. This is an excellent demonstration! I've had good luck making #24 English milk punch from the Jerry Thomas book - which is considerably more complicated than your Fish-house punch. But there are several "best practices" to take from your work that will make it easier and, hopefully, better. Thanks for doing the heavy lifting! BTW - The English milk punch gets it's rum funk by using Batavia Arrack. It's interesting stuff to put it kindly, but it works in the mix.

[@BitterSteve]

It's awesome that you found my video, and even more awesome that it was useful for you!! Double Awesome!!! I wonder if it wouldn't be prudent to use the boiling water, spices, and sugar to make a syrup, and then cool it before adding in the rest. I'd be afraid the heat would negatively affect the pineapple juice. Ahhh, probably doesn't matter because of the clarification. Batavia Arrack is one of those secret ingredients everyone should be using.

[@Faxius87]

Great video! Would appreciate a written recipe in the description

[@BitterSteve]

Yeah, no problem. I probably said in the video that I was gonna do that.

[@Faxius87]

@@BitterSteve Thank you!

[@chaosjace1]

The term "Clarified milk" will haunt me forever

[@BitterSteve]

Haha! Haunt your dreams with deliciousness!