Paloma Milk Punch
Ingredients
- 6 ounces blanco tequila
- 3 ounces Giffard creme de pamplemousse rose liqueur
- 1.5 ounces Ancho Reyes Verde chile liqueur
- 7.5 ounces hoja santa and tarragon tea
- Spice mixture
- 4.5 ounces grapefruit juice
- 4.5 ounces lime juice
- 3.5 ounces coconut milk
- Club soda
Method
In a large shallow container, combine tequila, creme de pamplemousse liqueur, Ancho Reyes Verde chile liqueur, hoja santa and tarragon tea* and spice mixture**. Infuse for 2 hours, then strain the spices. Return the liquid to the container. In a jug or container with a spout, combine the grapefruit juice and lime juice. Heat the coconut milk to 170 degrees Fahrenheit, stirring constantly. Transfer the hot coconut milk to a jug or container with a spout. Very slowly and simultaneously pour both the coconut milk and the citrus mixture over the entire surface of the punch. The coconut milk will break initially, then become cloudy. After 30 minutes, a layer of curds should form. Let the punch sit at room temperature for 1 hour, then transfer to a refrigerator for 1 hour. Strain the punch through a cheesecloth, then through a coffee filter or a Superbag, and refrigerate. Pour a 3-ounce serving into a rocks glass over a large ice cube. Top with club soda.