French Style
This is essentially a clarified milk punch base (pear–mulberry–almond driven) that’s lengthened with Champagne for brightness and lift — very refined, very modern European.
INGREDIENTS
60 ml
60 ml
40 ml
20 ml
60 ml
20 ml
140 ml
2 dash
Milk punch
Pear juice
41 by Ohanyan Mulberry
Amaretto
Grape soju
Simple syrup
Almond milk
Grapefruit bitter
METHOD
1
In a mixing container, combine pear juice, 41 by Ohanyan mulberry, grape soju, amaretto, simple syrup, and grapefruit bitters.
2
Slowly add almond milk to the mixture and stir gently to start the clarification process.
3
Let the mixture rest for 20–30 minutes so the milk curdles and separates.
4
Strain the mixture first through a fine strainer, then through a coffee filter or Superbag until fully clear.
5
Prepare an Short Stem Wine Glass and fill it with a large ice cube.
6
Pour 60 ml of the filtered milk punch over the ice.
7
Top up the drink with chilled Champagne (about 60–90 ml).
8
Gently stir once to integrate the Champagne without losing effervescence.
9
Garnish with a thin pear slice or an expressed grapefruit peel.
Duration
5 min
TOOLS
Shaker or mixing container Fine strainer Coffee filter / Superbag (for clarification) Jigger Bar
