Milk oolong milk punch #shorts #cocktail

Oolonging for you

Japanese Whiskies, Umeshu, Milk Oolong, Lemon, Milk

The Oolonging for you is a clarified milk punch built on milk oolong tea, umeshu, and Japanese whisky. Floral, silky, and lightly structured, it was inspired by the format of a wine. Hovering at roughly 12%, served without ice, without a garnish

Milk Oolong, or Jin Xuan tea, is a Taiwanese tea with very floral, buttery, and creamy notes. There's also a really nice peach and stonefruit flavor, and the cocktail I made seeks to emphasize the flavor of the milk oolong

After I finished the milk punch, I added a bit of punchier Japanese whisky to give more of a bite to the cocktail while still balancing the floral aromas.

6 oz Japanese Whisky

4 oz Umeshu

10 oz Sweetened Milk Oolong Tea

1.25 oz lemon Juice

5 oz milk

First make the tea by steeping 5 g of milk with 500 ml hot water for 10 minutes (sorry for the switch to metric its just easier for prep and a scale), then strain and add 12.5%-15% sugar by weight. You can add the lower end first, then gradually add more to your taste. Let it cool.

Combine whisky, umeshu, milk oolong tea, and lemon juice in one vessel. Add milk to another and then pour the cocktail into the milk. stir briefly and allow the milk to curdle, about 30 minutes, then strain through filters until clear.

Measure your yield. For every 3 ounces of liquid, add .25 oz of a stronger, bolder flavored Japanese whisky (I liked Nikka Coffey Grain with this). Bottle, and store in fridge until ready to pour.

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