The bartenders at Fabiola’s Spaghetti House and Deli in Madison, Wisconsin, use fresh milk to clarify this rye whiskey- and sherry-based punch, a classic cocktail technique that filters out any impurities in the fruit juices and fortified wine, resulting in a clear-as-glass cocktail with a bright yet extraordinarily smooth flavor profile. Don’t be tempted to force the liquid through the filter, which may result in a cloudy punch; be patient and let gravity do its thing.
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Yield: 12–15 Cook Time: 10 hours 15 minutes Ingredients 1½ cups rye whiskey, such as J. Henry & Sons 1 cup Pedro Ximénez sherry ¼ cup allspice dram (aka pimento dram) 1 cup pineapple juice ¾ cup fresh lime juice 2 Tbsp. Angostura bitters ¼ cup tiki bitters ¾ cup plus 2 Tbsp. whole milk Instructions In a medium pitcher or bowl, stir together the rye, sherry, and allspice dram. Add the pineapple and lime juices and the Angostura and tiki bitters. To a large pitcher, add the milk, then stir in the rye-sherry-juice-bitters mixture. (Important: Do not add the milk to the mixture or the proteins may not sufficiently curdle and set.) Set aside undisturbed at room temperature for 2 hours, then cover and refrigerate
