Fruity Summer Milk Punch
Cocktail by Miranda Imperi
Ingredients:
2oz Deep Eddy Vodka (NO2 infused with Fruity Pebbles Cereal)
.75oz Lemon Juice
1oz Simple Syrup
1/4 cup Whole Milk for clarifying
Preparation:
Start by infusing approximately 1/4 cup Fruity Pebbles cereal into 1 750ml bottle Deep Eddy Original Vodka using the nitrous oxide infusion method (3x charges in 1L iSi Cream Whipper).
Combine infused vodka, lemon, and simple syrup into shaker and stir. Pour whole milk into bar glass. Pour mixed cocktail directly into milk. Set aside until milk curdles, 10-15 minutes (can be set in fridge for one hour).
Triple strain milk mixture through cheesecloth until remaining liquid is completely clear. Do not discard milk curd between straining.
Add strained cocktail back to shaker and shake with ice. Strain into rocks glass over ice puck. Top with dollop of whipped cream and sprinkle of Fruity Pebbles cereal.
Garnish:
Whipped cream & Fruity Pebbles cereal
Glassware:
Rocks
Cocktail Inspiration:
This cocktail was inspired by my love of science and flavor infusion. We aim to create a totally unique experience at Sense by The Falls and I’m always looking for adventurous new methods and flavors to feature in our cocktail menu.
