Nigori Milk Punch: A New Cocktail from PDT

As 2009 draws to a close, the elaborate cocktail craze is still going strong. Recent additions like Raines Law Room, Rye House, and Mayahuel show that New Yorkers remain plenty into expanding their alcohol horizons. Working up an involved cocktail for home entertaining is a good way to expose your guests to something they might not otherwise know exists. Jim Meehan of PDT sends along a recipe that makes use of some intriguing obscurities.

The biggest contributor is a sake, Kamoizumi Nigori (nigori means it’s unfiltered). The grain solids left behind make it cloudy in appearance. As the sweetest of sakes, nigori tends to get shorted when it comes to respect, but Kamoizumi’s version stands out. It’s creamy, with subtle notes of fruit, and a much less sweet flavor than its brethren. The next ingredient is Hine Cognac, which has been made on the banks of the Charente River in France for centuries. After that, it’s half an ounce of Navan, a cognac made with black vanilla bean from Madagascar. The cocktail’s secret ingredient comes from BlackBook’s own Zachary Feldman. What’s cooler than having your DIY bitters sneak into a recipe at one of the city’s most OCD cocktailers? Having it happen twice. And it’s even cooler when they slap your name on the ingredient itself. The Nigori Milk Punch is tentatively scheduled to go up on the winter menu this weekend (and no worries for the lactose intolerant, that’s a figurative milk thanks to the creamy nigori). As for those smoked bourbon bitters, you’ll either have to break out the Polyscience Smoking Gun or find a suitable bourbon and apple-lemon juice stand-in.

Nigori Milk Punch 2 oz Kamoizumi Nigori 1 oz Hine Cognac 1/2 oz Navan 3 dashes Feldman Bitters

Stir with ice and strain into a chilled coupe. Garnish with grated nutmeg. Enjoy!

Share Button

Facebook Comments