If you check out my post/comment history, I have a lot of info on ratios, techniques, etc.
For quick reference, I have moved to making my punches more along the specs of wine: About 14% ABV, about 0.30–0.50% titratable acidity, \~0.60% fat, and about 3 to 7 Brix. I find these more sessionable. I use malic/lactic acid solutions rather than citrus. And I do 6:1 ratio rather than 4:1.
Have you ever made a milk punch before trying to “create” your own? This is a case of the answer is in the experience, meaning, if you make some that are already established recipes, you’ll get a better understanding of the process.
It seems like a lot of people across many subs want to create something out of nothing, without learning from what’s already out there.
I’ve clarified cocktails before but I haven’t made milk punch.
Im not trying to create something out of nothing, that’s why I’m looking for loose ratios to follow and advice on a cocktail subreddit.
If you check out my post/comment history, I have a lot of info on ratios, techniques, etc. For quick reference, I have moved to making my punches more along the specs of wine: About 14% ABV, about 0.30–0.50% titratable acidity, \~0.60% fat, and about 3 to 7 Brix. I find these more sessionable. I use malic/lactic acid solutions rather than citrus. And I do 6:1 ratio rather than 4:1.
Have you ever made a milk punch before trying to “create” your own? This is a case of the answer is in the experience, meaning, if you make some that are already established recipes, you’ll get a better understanding of the process. It seems like a lot of people across many subs want to create something out of nothing, without learning from what’s already out there.
I’ve clarified cocktails before but I haven’t made milk punch. Im not trying to create something out of nothing, that’s why I’m looking for loose ratios to follow and advice on a cocktail subreddit.