Raw Milk: Punch

 

My god, have you ever tasted raw milk? I wanted to get my hands on some just to see what it was like - it's amazing stuff! It's rich and creamy and sweet, and leaves bog-standard blue top in the dust. I made something with it which I'll post about soon, but in the meantime, here's a slightly altered cocktail recipe¹ that uses raw milk's richness to good effect.

Raw Milk Punch

NB: give the milk a good swirl before pouring, as the cream will be sitting at the top of the container.

• 60 ml bourbon
• 60 ml raw milk
• 1 tbsp dark rum
• 1 tbsp sugar syrup

Pour everything into an ice-filled shaker. Shake vigourously, strain into a glass, and garnish with grated nutmeg.

¹ from the EUVS cocktail database

Noyaux

Last week, in the midst of my annual fridge purge (discoveries: black and blue cheese, sentient yoghurt), I came across these: vaccum-packed apricot, nectarine and peach kernels. These were destined for use in a dessert project I never quite got round to starting. At the time, I was reading a thread on eGullet about noyaux, the French name for stone fruit kernels and their use as flavouring agents in desserts and liqueurs. Noyaux (pronounced "nwa-yoh,") are a commonly used alternative for bitter almonds. For those of you not familiar with it, the smell is that of almond extract, as used in marzipan, amaretti biscuits and Amaretto brandy. Oh, and cherry coke.