Chamomile Bourbon Milk Punch

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Chamomile Bourbon Milk Punch ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Bourbon	30 ml	3 cl	1 oz	2.3 parts
Still Water	30 ml	3 cl	1 oz	2.3 parts
Lime Juice	20 ml	2 cl	0.7 oz	1.5 parts
Coconut milk	20 ml	2 cl	0.7 oz	1.5 parts
White Sugar	13.3 ml	1.3 cl	0.4 oz	1 part
Chamomile Tea	0.33 piece	—	—	—
Lime	1 piece	—	—	—

Garnish: Exactly one short narrow expressed lime peel

1. 01

   Steep the proportional chamomile tea in boiling water for 8 minutes, remove the tea, dissolve the sugar, and cool the syrup completely.

2. 02

   Combine the bourbon, cooled chamomile syrup, strained fresh lime juice, and room-temperature coconut milk in a sealable vessel.

3. 03

   Seal and refrigerate the mixture overnight for about 9 hours so the coconut milk curdles and captures solids.

4. 04

   Pour slowly through a cheesecloth-lined fine sieve without pressing, then pass the liquid through the collected curds two more times.

5. 05

   Chill the clarified punch, then pour a 75 ml serving into a rocks glass over exactly one large clear ice cube.

6. 06

   Express one short narrow lime peel over the drink, add that peel as the only garnish, and serve.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.