With clarified cocktails, both the process and the result are a little bit magical

Clarifying cocktails may seem like a modern technique, but it actually dates to 1700s England, when milk punches were batched in large quantities in advance of parties.

Long before refrigeration, milk washing was a way to preserve the essence of fresh ingredients and stabilize deeper flavours from fresh juices, herbs and spices, all while making them shelf stable. (It was also believed to reduce the effects of acids in the stomach.)

The fresh citrus juice in the punch (or other beverage) instantly causes curds to form when it’s combined with high-fat milk. Solid particles attach to the fats, creating a goopy and unpleasant mixture that is strained through cheesecloth, leaving behind a clear liquid with rich texture and smooth flavour. You may as well have a drink while you wait, though, because filtering is a slow process as the liquid passes through the dense curds. Patience is key.

Once straining is complete, the liquid is transferred to a clean, sealable container, where it can last indefinitely. When served, it looks to be a simple stirred drink, but it has become greater than the sum of its parts, a silky-textured cocktail with all the unpleasant bitter notes removed.

Serve it to an unknowing guest, and you’re sure to see both confusion and delight as they taste what is truly a magical transformation.

For any questions or additional tips, please reach out to @m.benevoli on Instagram.

How to clarify a cocktail

1. Build your cocktail or punch recipe (such as the Piña Colada Punch here) in a large vessel.

2. In a second large and sealable vessel, add whole milk. For the process to work, the milk must have a high fat content and should be equal to 25 per cent of the volume of your cocktail, in other words, a 4:1 ratio of cocktail to milk.

3. Slowly pour the cocktail over the whole milk. It will begin to curdle almost immediately. (Note that it’s essential to pour the cocktail over the milk and not the other way around—it won’t mix properly.)

4. Seal container and place in a refrigerator for at least one hour and up to 24 hours—the longer you leave it, the deeper the flavour development.

5. Place a strainer lined with multiple layers of cheesecloth or a coffee filter over a large vessel.

6. Gradually pour the curdled mixture into the strainer and allow the liquid to filter into the vessel. This will take some time. Top the strainer up as needed and change to a new filter when the current one is filled with curd mixture. (You may also need to refilter the entire batch one or more times to achieve the desired clarity.)

7. Transfer the cocktail to a clean sealable container and store in the refrigerator, and serve as desired.

Make a clarified cocktail at home:

Piña Colada Punch (with a barrel-aged version)

—Words and photos by Matthew Benevoli