Clarified Milk Punch: A case for curdling your cocktails

In rare books cooking, it is not difficult to find truly vile recipes: aspic, cakes with ambergris, beef tea pudding. Every once in a while, however, it’s possible to find something that reads as viscerally disgusting on the page, but actually turns out delicious in practice (think depression-era tomato soup cake). I have recreated oneContinue reading “Clarified Milk Punch: A case for curdling your cocktails”