CLARIFY THIS
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A rich milk punch featuring the spices from JW High Rye and Coffee.
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6 cups White Sugar
10 cups Cold Brew Coffee
12 cups Johnnie Walker High Rye
12 cups Johnnie Walker Black Label
48 oz coffee liqueur (Mr Black)
40 oz lemon juice
4 oz Tamari (we use white so the cocktail is gluten free)
2 (128g) tablespoons cocoa nibs
2 (96g) tablespoons coffee beans
1 gallon milk
Zest of 8 lemon
Combine sugar and lemon peels. Let macerate for 2 hours occasionally muddling and mixing. Add cold brew coffee and let sugar dissolve. Once dissolved add in in liquor, lemon juice and tamari. Toast cocoa nibs and coffee beans in pan. Let cool and add them to the mixture. Let this sit for 24 hours. Strain off the solids and reserve liquid. Finally add boiling milk to mixture and let sit on curds for 24 hours. Strain.
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In a chilled collins glass, add a crystal clear ice spear. Pour cocktail into glass. Garnish with lemon twist and a straw.
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Collins Glass
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Lemon Twist
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Collins Spear
