This week on The Speakeasy, Eamon Rockey and Gareth Howells of Betony break down the beauty and intricacies of making milk cocktails, including Betony’s famous clarified milk punch + more.
Whenever I make milk punch, everything is juiced, everything is measured by the gram. There is nothing that is left to chance. We use equipment to determine sweetness level and acidity level. There are all sorts of fail safes in my process. [12:38] – Eamon Rockey
This is one of the fascinating things about milk punch. There is no right or wrong way to make this stuff. You just make it, and it turns out the way it turns out. [15:27] – Gareth Howells