Mai O Mai
Milk Punch, Coffee Rum, Pistachio Orgeat, Maraschino Cherry, and Mint
Bartender Nicolas Torres of True Laurel | San Francisco
Yield: 1 cocktail
Adapted by StarChefs | june 2019
INGREDIENTS:
Pistachio Orgeat:
2 cups shelled pistachios, coarsely ground
1 gallon plus 1 quart organic sugar syrup
1 ounce orange flower water
Coffee Rum:
750 milliliters dark rum
1 cup coffee beans, coarsely ground
Milk Punch:
1 liter Cana Brava rum
2 cups lime juice
5½ ounces Pierre Ferrand dry Curaçao
1½ ounces whole milk
To Assemble and Serve:
Maraschino cherry
Micro mint leaves
METHOD:
For the Pistachio Orgeat:
Heat the water bath of an immersion circulator to 64℃. In a vacuum bag, seal pistachios and syrup. Cook sous vide 3 hours. Cool, strain through a fine filter, and add flower water.
For Coffee Rum:
In a mason jar, combine rum and coffee. Submerge half of the jar in hot water. After 20 minutes, Strain through a coffee filter.
For the Milk Punch:
In a 1-gallon Cambro, combine Cana Brava rum, lime juice, Curaçao, and Pistachio Orgeat. Into a separate Cambro with the milk, slowly pour the rum mixture while gently stirring (mixture will curdle). Set aside 20 minutes. Place a super bag in an 8-inch chinois set over a 2-gallon Cambro. Pour curdled mixture into chinois; reserve extra mixture. Set aside 5 minutes (strained liquid will appear clear and milky). Carefully transfer chinois with curds to a clean 8-quart Cambro. Pour strained mixture back over curds and slowly add the extra reserved curdled mixture. When fully strained, seal mixture in Cambro and refrigerate 2½ hours.
To Assemble and Serve:
In a mixing glass with ice, stir 2½ ounces Milk Punch. Strain into chilled an Old Fashioned glass with a large ice cube. Set maraschino cherry studded with small mint leaves atop ice. Carefully float coffee-infused rum on top.
