Boardable 615 Cocktail Chemistry

Boardable 615 Cocktail Chemistry Class

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Fruity Pebbles Milk Punch

Ingredient List

-16 oz Gin

-10 Strawberries, Sliced

-6 oz Granulated Sugar

-8 oz Pineapple Juice

-4 oz Lemon Juice

-4 oz Lime Juice

-10 oz Fruity Pebbles Cereal Milk (subrecipe below)

Add sliced strawberries to a jar. Pour in lemon and lime juice. Muddle the berries. Fine strain into a larger container in which you'll make the milk punch.

Add sugar, pineapple juice, and gin to the strawberry and juice mixture. Stir to dissolve the sugar.

Slowly pour the Fruity Pebbles cereal milk into the container. Let rest for 2-3 hours to allow the milk to curdle. Do NOT stir.

Once the wheys have formed a web in the container and settled close to the bottom, it's time to strain.

Put a coffee filter or cheese cloth over a container with a funnel. Slowly strain through the filter. Do not disturb the whey because it is what clarifies the cocktail. After the cocktail is running clear, re-run the cloudy cocktail through the strainer. Store in a sealed container for several months in the refrigerator.

To serve: Pour the clarified milk punch into a glass with a large ice cube.

Fruity Pebbles Cereal Milk: Add 2/3 cup Fruity Pebbles cereal to 12 oz whole milk. Shake and let infuse for 1-2 hours and then strain.

Thai Iced Tea-Ki

In a shaker tin with pebble ice, add the following:

-2 oz Thai Tea-Infused White Rum

-1/4 oz Allspice Dram

-1 oz Lemon Juice

-1 oz Coconut Syrup

Whip shake 10-15 seconds and party pour into a hurricane glass or Tiki glass. Top with additional pebble ice to fill. Garnish with a generous float of Angostura bitters and a scoop of passionfruit boba pearls.

Recommended Ingredients

White Rum: Denizen, Probitas, Flor de Cana 4Yr, Hamilton White Stache
Allspice Dram: St. Elizabeth, Bitter Truth

Thai Tea Infused White Rum: Infuse 3 tbsp Thai Iced Tea into 8 oz white rum for 10-12 minutes. Strain and refrigerate.

Acid Adjusted Blood & Sand

In a shaker tin with ice, add the following:

-1 oz Blended Scotch Whisky

-3/4 oz Heering Cherry Liqueur

-3/4 oz Sweet Vermouth

-3/4 oz Acid Adjusted Orange Juice

Shake 10-15 seconds and strain into a chilled coupe. Garnish with an orange peel.

Recommended Ingredients

Blended Scotch: Monkey Shoulder, Famous Grouse, Johnnie Walker Black Label
Sweet Vermouth: Cocchi Vermouth di Torino, Carpano Antica Formula, Carpano Classico, Cinzano

Acid Adjusting Guide (per 1 Liter Juice)

Grapefruit to lemon: 40 grams citric acid powder
Grapefruit to lime: 27 grams citric acid powder and 13 grams malic acid powder
Orange to lemon: 52 grams citric acid powder
Orange to lime: 32 grams citric acid powder and 20 grams malic acid powder
Pineapple to lemon: 52 grams citric acid powder
Pineapple to lime: 32 grams citric acid powder and 20 grams malic acid powder

Peanut Butter & Jelly Old Fashioned

In a mixing glass with ice, add the following:

-2 oz Peanut Butter Fat Washed Whiskey

-1/2 oz Fruit Liqueur of Choice

-1/4 oz Demerara Syrup

-2 dashes Angostura Bitters

Stir 30-45 seconds and strain into a rocks glass over a large clear ice cube. Garnish with an orange peel.

Peanut Butter Fat Washed Whiskey

Spread 8 oz of peanut butter across a large baking pan with a lip, creating a thin layer. Pour a 750ml bottle of whiskey on top. Cover the pan tightly with plastic wrap to prevent evaporation and allow it to sit 4-8 hours at room temperature. Then strain the bourbon through a coffee filter and funnel back into the bottle. Discard the peanut butter (or use it for peanut butter cookies!).