what's up today we're going to talk

about a new way to make car 5 Mill

punches and before anyone goes into

comments saying like what the hell dude

not another car fight cocktail it's not

all mixologists can make nowadays hold

up today's video is about a new

technique that's actually going to

change a lot of things most importantly

it's gonna allow us to clarify pretty

much any character or do milk wash any

Spirit without any acidity which I

believe is groundbreaking it's gonna

open up a whole world of new

possibilities so we're going to talk

about that today and of course we're

gonna put this to test in a special

fashion so if you guys are ready

let's go

[Music]

okay so clarified Mill punches have been

around for centuries now and the main

reason why people were making them in

the first place was to smoothen the

rough edges of the poorly distilled

spirit and also to extend drastically

the shelf life of their bashed cocktails

but now with a big moment clarified

cocktails are having we discovered

plenty new applications to the process

Amaze them there's the fact that we can

use this technique to impart the flavor

of an ingredient in a kaitel that would

otherwise leave a very weird and

unpleasant mouth feel and look to the

cocktail like miso ground herbs bread

stuff like that until now we had to use

a little bit of acidity to most of the

citrus-free cocktails in order to use

this technique because it's the acidity

that kick-starts the curling process of

the milk and it's the curds that traps

all what we don't want in our drinks

while the level of acidity doesn't have

to be I to achieve the clarification not

having to use any is much easier and

better and someone recently discovered

that we could do that with with powdered

milk instead Daniel Villa is the one to

tank for this new technique so I'll

leave a link in the description to his

Instagram account and also to an article

from patreon.com if you're interested in

knowing a little bit more about how he

discovered this new hack but basically

what's happening is while the drying

process milk molecules have already been

broken down so even after being

rehydrated you don't need any acidity to

separate them again especially if you

throw some alcohol in there so that

makes up the powdered milk the perfect

ingredient to milk wash Spirit forage

cocktails but the applications for his

technique doesn't stop there because the

milk is dehydrated you can easily cook

it to change its flavor profile toasting

the powdered milk before rehydrating it

will give it a brown butter flavor kind

of like unsweetened like dulce de leche

and it's fantastic Villa says you can

also use the hydrated coconut milk that

sounds great I haven't tried it yet but

believe me when I will find some

dehydrated coconut milk I will give it a

try and most definitely share my

thoughts here as well so I think we're

ready to make the cocktail now so let's

do it and make sure to stay till the end

because I'm gonna share along the way

some discoveries that I've made

throughout my experimentations that will

prevent you from failing like I did

because yeah I failed big time when I

thought I knew all of there is to know

about milk washing

we're always learning so aside from

Whole pattern milk for Mike Dell if you

want to give it a try you're going to

need a drum

Spanish Brandy pero Jimenez Sherry Angus

rabbitters and angostura cow Bitters and

simple syrup but before we start we need

to cook our powdered milk so what we're

going to do is first we're going to

breed our oven at 275 Fahrenheit or 130

Celsius and then in a baking sheet

covered with parchment paper we're going

to spread some powdered milk then you

simply place this in the oven and keep

an eye on it because depending on yours

the time can vary quite widely the key

is to wait until the color changes

slightly and when you start getting some

beautiful brown butter Aroma that's your

cue to take it out of the oven then the

next step is to rehydrate the milk and

that's when I failed the first time

that's when I made my first discovery

when I made the milk the first time I

followed exactly the recipe from

contract.com's article in my Brand's

recipe is actually quite different so I

ended up with a milk that was way fatter

than necessary and that kind of ruined

my meal punch batch so I highly

recommend you follow your Brand's recipe

rather than the one provided on the

website because otherwise you can end up

with a meal that's going to be either

too light or too rich that can really

impact your results so that's my tip

number one but still for everyone the

goal is going to be to rehydrate the

milk with some hot water to whisk it to

mix these ingredients together and then

you let it cool down before using that

if you make toasted milk you will see

it's gonna separate quite fast but don't

worry that's normal and it's actually

kind of helping for the clarification

process all you have to do is to whisk

it again just before using it I would

also like to point out that I feel the

second time testing this technique

initially I wanted to make a speculo's

cookie old fashioned clarified with

toasted meal I thought the cookies would

go so well with the brown butter Aroma

of The Toasted milk but unfortunately I

was able to clarify this cocktail only

one time out of the three batches that

I've tried I don't know why it worked

one time and not the other ones I talked

with Danielle a little bit about that

and we came to the conclusion that it's

probably due to the fact that there's

one ingredient in the commercial cookies

and interacted with the broken molecules

of the powdered milk emulsifying the

whole thing preventing it to separate

one more time after diversification so

it may be that maybe not we don't really

know for sure about what we know for

sure is it's a new techniques that

there's yet discoveries to be made I

know for a fact that it works perfectly

with lower proof cocktail High proof

spirit with or without acidity but if

you use funky stuff like I did it may

not work so keep that in mind that being

said I still came up with a tasty recipe

today we're going to make a double

serving what you're gonna need is first

in your mixing Glass three ounces of

your chosen age drum one ounce of

Spanish Brandy

half an ounce of pero Jimenez

half an ounce of simple syrup and four

dashes of each angostura Bitters and

angostura calibators I'm using Japanese

Dash bottles here so I'm doubling up the

amount then in another container we're

gonna add one and a half ounces of your

toasted milk and don't forget to whisk

it again before using it and pour your

cocktail over the milk leave it resting

like this at room temperature for 5 to

10 minutes giving some time for the

curling process to happen that's just

going to make the filtration process

much easier after five to ten minutes

you can pour your mixture through a

rinsed coffee filter or a few layers of

cheesecloth the first couple of drops

will be cloudy but that's normal it's

always like that you need to leave some

time for the curse to settle at the

bottom of your filter in order to get a

perfect filtration so wait until the

liquid is dripping clear then you're

going to switch vessel Reaper your

cloudy liquid over the unfiltered

mixture place that back one more time

over a clean jar and a weight

once the filtration is done you can

bottle it up and that's going to be

shelf stable both at room temperature or

in the fridge I personally like to keep

it in the fridge because it's going to

be cold whenever I'm going to be thirsty

once you are simply pour three ounces of

it in your mixing glass fill it up with

ice and give it a Breezer really shorter

and unusual because that doesn't need a

lot of dilution then we're going to pour

that over a big block of clear ice that

one doesn't need no garnish but a couple

of cookies on the side will go really

well with it so there I have it my first

toasted milk old fashion pictures

hmm

it's incredible how smooth an

old-fashioned becomes after it's been

milk washed and in this case we really

get some beautiful brown butter Aroma

from The Toasted powdered milk really

makes a huge difference now for the mild

feel like for pretty much all milk wash

cocktail it's velvety and I love it the

burnt of the alcohol is gone really I

think it's a beautiful drink and it's a

technique that's really worth trying

can't wait to experiment more I can't

wait for you to try it and if you do

please tag me on Instagram I'm always

happy to see what you guys are doing so

my friends this is it for me today thank

you very much for watching don't forget

to subscribe to the channel if you're

not already turn that Bell if you want

to make sure not to miss the next video

Until then thank you very much again

have a great day and see you very soon

pictures

foreign