This clarified at The Delphi Lounge & Coffee | Tea Bar was developed by Jason Sanders, senior vice president of development for the Ellis Adams Group, which provides consulting and design services for the Delphi Hotel in Los Angeles, where the lounge is located.
Sanders said he enjoys the centuries-old history of milk punches but also appreciates the science of it all. In this case, the addition of whole milk to the high-acid drink starts a reaction that removes all of the solids and creates a clear pink liquid with a silky mouthfeel.
Making it is a three-day process that starts with peeling 10 lemons and 2 oranges and steeping them in half a liter each of VSOP Cognac and Fonseca Bin 27 Ruby Port overnight. The next day he strains it and adds 0.2 liters of lemon juice and 0.3 liters of Earl Grey tea, along with 1.4 kilo of sugar, a cinnamon stick and two pods of star anise.
He adds that to a liter of whole milk that has been gently heated until it starts to steam. He stirs that gently as the milk curdles, covers that and lets it sit for two to six hours. He strains that through a fine strainer lined with cheesecloth, and then strains it again through the strainer and a third time through a coffee filter. Then he covers it and lets it sit overnight.
The next morning, the remaining solids will have settled on the bottom, and he pours the liquid carefully into a serving vessel or bottle. That portion makes 12 to 15 servings and will last indefinitely.
He serves it in a clear teacup garnished with an orange marigold from Fresh Origins.
Price: $13