Buttered Rum Punch

Nikki BuchananMarch 2018
Share This
https://www.phoenixmag.com/wp-content/uploads/2018/03/PHM0318EBDT01.jpg

Milk punch, popular in Ben Franklin’s day, has been rediscovered by mad scientist-mixologists who geek out on a recipe that, through the miracle of chemistry, produces silky, opulent cocktails without a trace of cloudiness or color. Case in point: Mike Liberatore’s buttered rum punch at The Gladly, an elegant, crystal-clear elixir you’d never guess involves brown butter and buttermilk. Served in a lowball glass with a sprig of mint, it slowly opens up to exude the warm, heady aroma of baking spices.

If you’re brave enough to tackle this labor-intensive project at home, you’ll be rewarded with a 10-cocktail batch of deliciousness that keeps indefinitely in the fridge.

To begin, brown a half-stick of unsalted butter over medium heat and add it to a bowl containing 750 ml. (a standard bottle) of rum.* Put the bowl in the freezer overnight, then strain the mixture, combining the rum with 6 oz. banana liqueur, 13 oz. Lillet Blanc, 6 oz. fresh lime juice and 2 oz. simple syrup. Set aside. Pour 20 oz. of buttermilk into a large container, then add the rum mixture to the buttermilk (not the buttermilk to the rum) and let it sit for 24 hours. Next, pour the punch through a large, fine strainer lined with cheesecloth (a clean dishcloth or pillowcase will work in a pinch) to catch the curds. Repeat this process with clean containers until the mixture becomes clear. To serve, pour 3 oz. of the punch into a mixing glass with ice and stir for 20 rotations. Serve over fresh ice with mint.

*The Gladly uses grassy rhum agricole, made with sugar cane, not molasses.

$13
The Gladly
2201 E. Camelback Rd., Phoenix
602-759-8132, thegladly.com

For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.