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Chef Austin’s Pumpkin Pie Milk Punch

October 19, 2022

Pumpkin pie is a nostalgic menu item and my personal favorite when it comes to fall and winter menus, as it goes hand in hand with a traditional Thanksgiving or Christmas feast. We elevate the nostalgia by turning this must-have holiday dish into a clarified cocktail that leaves your taste buds as curious as your eyes.

We get adventurous as we replace expected visual elements with an ice-cold glass of clarified liquors infused with pumpkin pie. This cocktail defies all visual expectations, while leaving your sense of smell and taste immersed in a seasonally nostalgic experience. 


Pumpkin Pie Milk Punch
Yield: six 10 oz. cocktails

Ingredients

Black Tea Simple Syrup (dev recipe divided by 4) (80g for ¼ recipe)
1 Cup (236g) - Water
1 Cup (200g) - Granulated Sugar
1/2 Tbsp (6g) - Ginger, Freshly Grated
4 Each (12g) - English Breakfast, Black Tea Bags

Autumn Sugar
½ Cup (104g) - Graham Crackers, Finely Crumbled
1 tsp (3g) - Pumpkin Spice
¼ Cup (52g) - Granulated Sugar

Pumpkin Pie Milk Punch
2 Cup(s) (392g) - Bacardi Spiced Rum
1 Cup (216g) - Fireball Whiskey
½ Cup (114g) - Cointreau
½ Cup (120g) - Lime Juice
2 Cup(s) (480g) - Pumpkin Pie Filling, Canned
1 Cup (160g) - Black Tea Simple Syrup
1 Cup (240g) - Whole Milk

Garnish
As Needed for Rim - Lime Juice
As Needed for Rim - Autumn Sugar
6 Each - Orange Peel Twist

Instructions

For Black Tea Syrup: 

1. Add water, sugar and freshly grated ginger to a small saucepan set over medium-high heat; Bring to a boil while whisking frequently to prevent sugar from burning. 
2. Remove from heat and steep the simple syrup with black tea bags; Allow tea to infuse and cool to room temperature before discarding bags. 
3. Transfer the syrup into a plastic container, cover and reserve refrigerated until needed.

For the Autumn Sugar:

1. Combine all ingredients in a small mixing bowl and mix until well incorporated; Transfer the autumn sugar to a plastic container, cover and reserve ambient until needed.

For the Pumpkin Pie Milk:

1. Combine all ingredients EXCEPT for milk in the base of a 2-qt. Cambro or container. Continue to whisk until pumpkin pie is thoroughly incorporated.
2. Slowly whisk milk into the pumpkin liquor base; Cover and refrigerate for one hour to allow milk curds to separate impurities.
3. Place a fine mesh strainer lined with tea towels or cheese cloth over a separate 2-qt. Cambro or container.
4. Slowly pour the pumpkin pie milk punch into the other container and allow impurities to separate/clarify the cocktail; This should yield 1 quart of clarified milk punch.

Assembly:

1. For each cocktail, rim a 10-oz. rocks glass with lime juice and autumn sugar. Top each glass with 4 oz. of ice and 6 oz. of pumpkin pie milk punch before garnishing with an orange peel twist. 

Chef Notes: Flavor/color of cocktail may vary slightly if substitute liquors are used. In addition, the cocktail can be strained more than once to further clarify. Yield may slightly decrease. 


Austin Vaziri
Senior R&D Chef

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