“Nowadays we have the ability to play around with the different spirits, spices, teas and sugars, while still respecting the original recipe,” comments Davide Segat, Director of Bars at EDITION. “We have a Milk Punch on the menu because it undergoes an incredible transformation after a chemical reaction between the milk and the acid. What originally seems an unappealing concoction becomes a clear, smooth and fragrant cocktail.”

Ingredients

600g pineapple6 cloves 20 coriander seedsAngelica seed 206 allspice 1 star anise 400ml lemon sherbet 200ml Ceylon Arrack 300ml Somerset Cider Brandy300ml Hennessy VSOP Cognac400ml Havana 200ml milk oolong tea 800ml boiling water 5oml fresh lemon juice 800ml full-fat milk

Method

First, blend the multiple spirits: Ceylon Arrack, Havana, Somerset Cider Brandy and Hennessy VSOP Cognac. Then, add in the spices: coriander seeds, star anise, allspice, cloves. Then add the lemon sherbet, the milk oolong tea and fresh pineapple. The maceration of these ingredients is crucial as the spirits need to absorb all of the flavours from the fruit and spices. After 6 hours, remove all of the solids from the liquid and add milk and lemon juice into the punch. Serve!