TASTE: UBE MILK PUNCH — Sonia Castellani
At Hamlet & Ghost, Bar Director Sonia Castellani works closely with the kitchen to coax flavors into cocktails. Ube shines bright in this clarified milk punch.
Words: Susie Davidson Powell
Photos: Victoria Sedefian/The Dishing
Location: Hamlet & Ghost, Saratoga Springs, N.Y.
The cocktail: Ube Milk Punch (batched cocktail)
The Ingredients: Ube syrup , coconut rum, pisco, vanilla Madagascar tea and liquor strawberry liquor, pineapple juice, lemon juice
The inspiration: “The first time I tasted ube was in a bubble tea, then years later I had it in a latte and was immediately inspired to use this in a cocktail. I knew milk had to be involved for it to come to life the way I wanted. This is what led me to the milk punch.”
The build: Add all the above ingredients together separate from the milk. Put the milk in a separate container. Pour the above batch into the milk slowly. Let it sit for 2 to 4 hours and strain through a nut-milk bag. Serve over a large cube + garnish with a lemon coin.
Read our full tastemaker interview with Sonia here.
