Spilt Milk

Main Spirit Whiskey - Rye
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.


  • 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.




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


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.

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