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PRIMO MILK POX
INGREDIENTS
- 25 ml pox
- 25 ml Primo Liqueur
- 25 ml Kahlúa
- 30 ml whole milk
- 15 ml freshly squeezed Eureka lemon juice
PREPARATION
- Place the whole milk in a container.
- In another container, mix the pox, Primo Liqueur, Kahlúa, and lemon juice.
- Slowly pour the mixture over the milk to curdle it.
- Let it rest until the milk forms curds and the clarification process begins.
- Slowly strain through a coffee filter. If the first filtration is cloudy, pass it through the same filter again until you obtain a clean, translucent liquid.
- Chill thoroughly before serving.
- Serve without ice.
Glassware:
Nick & Nora glass
Garnish:
None
Technique:
Clarified milk punch
RAICILLA SOUR
INGREDIENTS
- 45 ml raicilla or tequila
- 20 ml cherry liqueur
- 20 ml freshly squeezed Eureka lemon juice
- 15 ml prepared albumin
PREPARATION
- Place all ingredients in a shaker.
- Dry shake, without ice, for approximately 15 seconds to activate the albumin and create foam.
- Add ice and shake vigorously again for 12–15 seconds.
- Double strain into a chilled coupe glass.
- Garnish with a maraschino cherry.
Glassware:
Coupe glass
Garnish:
Maraschino cherry
Technique:
Sour
MEZCAL NEGRONI
INGREDIENTS
- 30 ml Saltacielos mezcal
- 30 ml banana liqueur
- 30 ml Campari
PREPARATION
- Place all ingredients in a mixing glass with plenty of ice.
- Stir for approximately 20 seconds, until chilled and properly diluted.
- Strain over a large ice cube in an Old Fashioned glass.
- Garnish with a banana chip.