Clarified Milk Punch Recipe

Make the honey syrup

Warm the hot water and add the Palmetto Peach honey. Stir until the honey is fully dissolved to make a honey syrup. Let it cool to room temperature (about 10–15 minutes) if still warm.

Combine base ingredients

In a large heatproof bowl or pitcher, combine the gin, fresh lemon juice, and cooled honey syrup. Stir thoroughly to combine. This mixture is your Bee's Knees–style punch base.

Warm the punch base slightly

If the combined punch base is chilled, bring it to just below room temperature (about 65–75°F / 18–24°C). This helps the milk curdle more predictably when added.

Add the milk

Measure 1 3/4 cups of whole milk. Pour the milk in a thin, steady stream into the punch base while gently stirring. You will immediately see the milk begin to curdle into curds and whey — this is expected and necessary for clarification.

Let curds form and settle

Allow the milk-punch mixture to rest undisturbed at room temperature for 30–60 minutes so the curds fully coagulate and begin to settle. For a clearer final product, rest toward the longer end of that range.

Filter the mixture

Line a fine-mesh strainer with a double layer of cheesecloth or a coffee filter and set it over a clean bowl or another pitcher. Slowly pour the curdled mixture through the lined strainer. Let gravity do most of the work — avoid pressing the curds. This first pass removes large solids.

Fine filtration

For a bright, clarified liquid, perform a second filtration: replace cheesecloth with a fresh layer or use a paper coffee filter or a nut-milk bag and filter the strained liquid again into a clean container. This may take 30–90 minutes as the liquid slowly drips through. Be patient—rushed filtration can cloud the punch.

Chill the clarified punch

Once fully filtered and clear, chill the clarified punch in the refrigerator until cold, at least 1–2 hours. The clarified liquid will be stable and shelf-stable for several days if kept refrigerated.

Serve

To serve, fill rocks glasses with ice. Pour 3–4 ounces (roughly 90–120 ml) of the clarified milk punch over ice per serving. Garnish each glass with a light dusting of grated lemon zest and a thin slice of fresh or dehydrated peach if desired.

Storage

Store leftover clarified punch in a sealed container in the refrigerator for up to 5 days. Stir gently before serving if separation occurs.