Highclere Castle Gin was nice enough to gift me with a bottle of their London Dry Gin, and I couldn’t wait to make a cocktail with it! All of the botanicals used in the creation of this gin are from the Highclere Castle estate grounds aka Downton Abby and it’s distilled in Englands oldest gin distillery. Inspired by the lavender grown on the estate and used in the making of the gin and of course the perennially English tradition of tea the High(clere) Tea clarified milk punch was born.
This is a super smooth cocktail with a beautiful color, and a soft mouth feel. The tea offers a surprising astringency, while the floral notes complement the gin nicely. I considered making a lavender dram in order to bolster the ABV of this cocktail, but ultimately I think using the milk as a vehicle for the lavender prevents it from over whelming the delicate flavor of the jasmine. This ends up being a pretty low abv cocktail, which is good because this batch is party sized.
2.5 cup water
6 oz. Jasmine Tea
85 g. Granulated sugar
1 cup Highclere Castle London Dry Gin
2.5oz. lemon juice
1 cup lavender milk
Boil water to 190 degrees, an electric kettle is easiest, add tea and steep for three minutes. Strain tea and add sugar, gin, lemon juice and stir until dissolved. Let cool to room temperature. Once cooled, pour the mixture into the lavender milk (see recipe below) and allow to sit on the counter for at least an hour. It’s supposed to curdle, don’t worry. Using a fine sieve and a coffee filter, allow the milk and tea mixture to filter, it should take roughly 30 minutes to an hour. Once filtered your punch should be crystal clear, seal and chill. You can keep this in your fridge for a while.
2 tbsp lavender buds
1 cup whole milk
Bring milk to a simmer in a small pot, add lavender and simmer for three minutes. Strain out lavender and allow to cool completely.
Serve your clarified milk punch chilled and enjoy.