Endless Summer Cocktail: Cosmo Not Milk Punch

This creative cocktail makes a sensational addition to your mixing repertoire. By combining the warm milk with rum, hibiscus tea and fresh citrus juice, the curd is carefully distilled, leaving behind a cocktail that is as clear as water and tastes divine. Try your hand at a little cocktail kitchen chemistry.

Here’s how it’s made…


Makes 3 litres



750ml white rum
750ml hibiscus tea
350ml orange juice
250ml lemon juice
350ml spice syrup
610ml whole milk



Heat milk in saucepan over medium heat until it steams and tiny bubbles begin to form. Set aside in a bowl.

Mix all other ingredients together in a glass jar. Slowly pour the mixture into the milk and gently stir until it coagulates.

Pour mixture twice through a cheesecloth to collect the curd, catching it into the bowl each time.

To finish, pass mixture through a coffee filter once and then store in a sealed bottle and leave to cool in the refrigerator for 2 hours.

Once the cocktail has cooled completely, pour into chilled glasses and enjoy!

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