Mezcal Tamarind Milk Punch
Mezcal, tamarind, and lime clarified through milk — the tamarind's intense sweet-sour acidity is the primary curdling agent, and what survives the filter is a drink of extraordinary depth: dark fruit, smoke, and gentle earth.
Served in a coupe glass · Garnish: Tamarind candy or dried lime wheel · Difficulty: hard
Ingredients
- 2 oz Mezcal
- 1 oz Tamarind Concentrate
- 0.5 oz Fresh Lime Juice
- 0.5 oz Demerara Syrup
- 4 oz Whole Milk (hot)
Instructions
- Combine mezcal, tamarind, lime juice, and syrup.
- Add hot milk; the tamarind turns the curds deep brown.
- Strain repeatedly until the liquid clears to a pale straw-amber.
- The tamarind's flavor survives entirely — the drink should be smoky, sour-sweet, and surprising.