Milk punch might sound like the setup for a night on the bathroom floor, but stick with me—this drink has a fascinating history…
This peculiar concoction has roots tracing back to the early 1700s, a time when spirits were more akin to liquid fire than refined beverages because of the lack of regulation.
Enter milk punch, a game-changer that transformed this harsh mixture into something extraordinary. But how exactly does this magical transformation occur?
The secret lies in a simple yet ingenious process: combine milk with an acidic agent, such as lemon juice, and your spirit of choice. The milk’s proteins react, curdling and settling at the bottom, while simultaneously stripping the color and tannins from your whiskey.
The result? After straining out the curds through a coffee filter or cheesecloth, you’re left with a smooth, creamy concoction that is truly remarkable.
Milk punch quickly captured the imaginations of the British elite. By the mid-1700s, it was the drink of choice at lavish gatherings, but its journey didn’t stop there.
In 1763, Benjamin Franklin, then our Deputy Postmaster, penned a letter to his friend James Bowdoin with a recipe that’s nothing short of legendary.
His version uses brandy, but fear not—this process works just as well with whiskey or any other spirit.
Franklin’s original recipe produces nearly four gallons! We’re not making any judgments, but it’s starting to make more sense why he argued profusely that the (wild) turkey be our national bird.
Franklin’s penchant for milk punch raises questions about his other habits. Did his famous “air baths,” in which he lounged naked while reading, have anything to do with his consumption of this potent punch?
It’s never been confirmed, but he isn’t the only founding father to have a run-in with this cocktail.
By the late 18th century, George Washington owned one of the largest distilleries in America and you’ll never believe what was served on Mount Vernon’s historic cocktail list…
Yes, milk and fish—sounds odd, right?
Thankfully, this recipe is free from vertebrae. It was originally crafted in 1732 for Philadelphia's Schuylkill Fishing Club, hence the name. The punch quickly became a tradition at every meeting, but here’s where it gets really interesting…
During one particular celebration, Washington indulged in 13 cups of this punch—one for each state. The next three days? A blank page in his diary.
Care to give it a try? Start with this recipe for Bourbon Milk Punch at the New York Times. Readers have scored it a perfect 5/5 stars.
Just go slow.