In the clarified milk punch below, the lime juice and bitters create deeper layers of flavour, complementing the pineapple and rum. Note that you can adjust the recipe to your own taste; just make sure to preserve the ratio of 4:1 punch to whole milk.

INGREDIENTS:

425 mL rum (white, spiced and/or dark rums—all three styles were used for this punch)

350 mL coconut milk

700 mL pineapple juice

25 mL lime juice

7 dashes aromatic bitters

7 dashes cocoa bitters

375 mL whole milk (3.25% butterfat)

Optional garnish: fresh or dehydrated lime wheel

METHOD:

Place all cocktail ingredients (except milk and garnish) in a large sealable container and shake well to combine. (See here for detailed instructions on clarifying cocktails.)

Place milk in a second large, sealable container and pour the cocktail over it.

Seal this container and place it in a refrigerator for at least one and up to 24 hours; two is ideal.

Line a strainer with multiple layers of cheesecloth (or use a coffee filter) and place it over a large vessel. Slowly strain the mixture through it, replacing the cheesecloth if it gets too clogged. You may need to repeat this a few times to achieve perfect clarity.

To serve: Stir the cocktail with ice and serve “up” in a cocktail glass or coupe, or pour it over ice in a rocks glass. If you like, garnish with a fresh or dehydrated lime wheel.

Makes 1.5 L or 10 drinks at 5 oz per drink.

Note: If you want to take this cocktail to the next level, barrel-age some or all of it for a few days or weeks to develop even more complexity of flavour and aroma. Find detailed instructions on barrel-aging here.

—Recipe by Matthew Benevoli