Turmeric Ginger Milk Punch

A month ago, I was approached with a project to design two cocktails for the anniversary party of a local clothing and accessory boutique and the launch of a related bridal boutique - Milk Handmade and Honey Bridal. This particular cocktail was my solution for the milk-themed half of the event, and I was pleasantly surprised by how delicious it turned out. I don't typically mix with dairy to keep my drinks a little lighter, but dairy can be so effective at giving cocktails a silky smoothness and balancing the bite of most spirits. 

Earlier this year, I discovered turmeric for natural health purposes and found that it is often enjoyed with milk and several other spices for an immune system boost, cold relief, and a slew of other benefits. Conveniently, I also found turmeric to be delicious. It can be overwhelming in large quantities but wonderful if used in a balanced way, sweetened with some honey, and paired with ginger. Turmeric root powder is typically easier to find than the actual root, though the root can yield a more vibrant flavor if you're up for the extra effort. If you go the powder route, I highly recommend saving some money by stocking up bulk.

I chose to add turmeric to the punch via a simple syrup made with turmeric powder and added a bit more spice and sweetness with KOVAL's Ginger Liqueur. For the spirit, I selected KOVAL Oat Whiskey for its amazingly smooth, almost creamy finish. The natural sweetness and mouthfeel of the the Oat Whiskey make it my go-to for more decadent dessert drinks. 

For the milk, I chose an organic 2%. Personally, I find skim to be rather flavorless and whole milk to be too heavy, so 2% was a great balance for the little bit of fat content and flavor to round out the drink. If you can, try to use organic as pesticides are easily transferred through the fat content of dairy. If you prefer to go dairy-free, a blend of full fat coconut milk and almond or cashew milk should make an effective and tasty substitution. 

This drink can easily be presented individually, or scaled up as a punch. The only component that takes a bit of effort is the turmeric syrup but that goes quite quickly when using powder. I added some candied ginger cubes for garnish for an extra spicy treat and some more visual interest. The resulting drink is a beautifully colored, lightly spiced boozy milkshake that is actually somewhat good for you! 

Turmeric Ginger Milk Punch

  • 2 oz Oat Whiskey
  • 0.5 oz Ginger Liqueur
  • 0.5 oz turmeric syrup*
  • 2 oz 2% milk
  • Candied ginger, for garnish

Stir first four ingredients with ice until chilled, then strain into a tall glass over ice. Garnish with a piece of candied ginger on a cocktail spear. If making in bulk, prepare in a punch bowl or pitcher with chilled ingredients and serve with ice. Enjoy to cool down and give your body a boost on a hot summer day.

*To make turmeric syrup, add 1 cup water and 1/2 cup sugar to a small saucepan and heat until sugar is dissolved. Add 1 tbsp turmeric powder and stir until dissolved. Allow to cool and store excess in the fridge for up to 3 weeks. Some separation will occur - just shake up the syrup before use.

Thanks to Belen Aquino for the stunning cocktail photography. You can find the West Elm items from this shoot, here, here, and here. Cocktail picks are by Viski.  

 

Old Crow

One of the great things about being a cocktail enthusiast is that all your friends tend to pick up on your passion and share their cocktail discoveries with you. Seeing as how my friends have spread out all around the world, I'm lucky to catch glimpses into the local cocktail scene when I travel.

For our honeymoon this past May, Will and I chose to pay a visit to Zurich, Switzerland, and the surrounding mountain scenery. We settled on this specific stop to reconnect with our good friend Livia who we had the pleasure of meeting in Chicago while she studied abroad. She diligently planned out the top restaurants and cocktail bars to introduce us to, and one of the latter stood out as a huge source of mixology and hosting inspiration.

The Old Crow was everything a classic bar should be: tucked away on a winding cobbled street, full of cozy nooks and dim lighting, walls covered with bottles from around the world and a true gentleman of a bartender making sure you enjoyed the cocktail experience to the fullest. He patiently walked us through the extensive menu, making suggestions based on his preferences and offering helpful insight. This extra degree of service always enhances my cocktail experience by creating a personal connection and an environment of discovery. 

I settled upon the Lumberjack cocktail - featuring Calvados, red wine syrup, maple syrup, lemon and egg white. While I hadn't previously had much experience with aged apple brandy, I loved the dimension it gave to the drink. The strong wine flavor balanced with the creaminess of the egg white and the entire concoction served as the perfect tribute to fall. I knew I had to work these flavors into my own mixology experimentation, and I hope you enjoy the result just in time for the dancing leaves, crisp nights and stunning color arrays.

I made two adjustments for my own take on this cocktail - substituting overproof rye whiskey for apple brandy and incorporating Seasons Soda Maple Demi-Sec for both maple flavor and effervescence (sidenote: this is hands down the most delicious soda I've ever tried and I don't even like soda). Feel free to play with the flavors to your own liking depending on what you prefer - spice, sweetness or a hint of fruit. Customization is what makes mixology so enjoyable! 

The Old Crow

  • 1.5 oz rye whiskey (I used Rittenhouse Rye)
  • 4 oz Seasons Soda Maple Demi-Sec
  • Juice of 0.5 lemon
  • Egg white
  • 1 tbsp red wine syrup*
  • Ground nutmeg, for garnish

Combine all ingredients other than soda and nutmeg in a shaker. Dry shake (without ice) for 10-15 seconds, popping the cap occasionally to release the pressure from the egg white. Add ice and shake until chilled. Strain into a stemmed glass and top with maple soda. Dust with ground nutmeg and enjoy while adventuring into the depths of historically rich locales. 

*To make red wine syrup, heat 2 parts red table wine and 1 part sugar in a small sauce pan, stirring until sugar dissolves. Store in the fridge for 2-3 weeks.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the inspiring glassware.