Spilt Milk

Difficulty Hard

Technique Shaken

Created for the 2017 World Class final competition by Kaitlyn Stewart, Spilt Milk is a riff on a Cobbler, with milk liqueur standing in for the sugar and a cherry shrub for the fruit.

Ingredients

1.5 oz. 45ml Bulleit Rye
0.25 oz. 8ml Amaretto
0.5 oz. 15ml Milk Liqueur
0.5 oz. 15ml Cherry Shrub
pinch pinch Sea Salt
2 wedges 2 wedges Lemon
dash dash Apricot Kernel Bitters

Display: oz. ml.

Glass

Collins

Instructions

Combine all ingredients in a mixing tin and shake. Fine strain into a mini milk bottle (or small highball) over crushed ice.

Garnish

Lemon twist and a gingersnap cookie

Cherry Shrub – 1 pound of pitted cherries, 3 cups white sugar, 3 cups apple cider vinegar, 1 full lemon peel

In a pot add cherries and sugar. Let cherries stew until they become soft. Once the cherries have broken down, add the apple cider vinegar and lemon peel. Bring to a simmer and then let cool. Once cooled, strain the shrub through a fine mesh strainer. Bottle and refrigerate.

Milk Liqueur – 1 part whole milk, 1 part white sugar, 1 part vodka

Put into a large glass jar and mix well. Add half a lemon cut up and half an orange cut up. Cover the top with cheese cloth and let sit at room temperature for 10-12 days, stirring once daily. Strain through cheese cloth or coffee filters 2-3 times, until clarified. Bottle and refrigerate.