Monkey Punch

Monkey Punch

DIFFICULTY LEVEL

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TYPE OF GLASS

Rocks

INGREDIENTS

  • 2 oz The Great Gentleman Ginger Beer
  • 1 ½ Legendario white rum
  • 3 oz clarified banana miso milk punch
  • INGREDIENTS FOR THE MILK PUNCH:
  • 750 ml cold tea
  • 750 ml lemon juice
  • 1 oz banane essence OR banana liquor
  • 1 tsp salt
  • 1L milk
  • 1L miso syrup
  • INGREDIENTS FOR THE MISO SYRUP:
  • 750 ml water
  • 50 gr miso paste
  • 750 gr sugar
  • INGREDIENTS FOR THE TEA MIX:
  • 50 gr Oolong Tea OR Green Tea
  • 1L water

RECIPE

Pour rum and punch directly in your glass over the large cube of ice and stir. Add The Great Gentleman Ginger Beer. Stir slowly using a bar spoon and serve.

MILK PUNCH:
In a large cambro 5.5 L container, pour your cold tea, lemon juice, miso syrup, banana essence OR banana liquor and salt. Stir everything thoroughly with a whisk. On the stove top, bring to a boil 1 L of milk. As soon as it foams, pour slowly into the container with the rest of the ingredients and let rest on the counter for an hour, then store in the fridge over night. Prepare multiple mason jars with funnels that are lined with a coffee filter. Scoop the already prepared curdled mixture with a ladle and pour gently over the coffee filter and let drip slowly. Collect the clear liquid to bottle and store in the fridge for up to a week.

MISO SYRUP:
Bring to a boil 750 ml water with 50 gr miso paste and whisk till dissolved. Blend with a hand blender then add 750 gr sugar until dissolved. Filter through a strainer and bottle and store in fridge for a week.

TEA MIX:
Infuse 50 gr of Oolong tea or Green tea in 1L of boiling water. Let infuse for 15 minutes then filter, cool and store in fridge for up to a week.

A cocktail by Tao Zrafi

Learn from a master mixologist TAO ZRAFI

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