Like lemon meringue pie, but with the perfumed citrus of yuzu.

A clarified milk punch that turns the dessert into a drink. Yuzu brings its distinctive aromatic citrus character, while the pastry notes come from milk infused with pailleté feuilletine, capturing toasted pastry and buttery cereal-milk flavours. The clarification leaves the drink crystal clear and silky, with Black Cow Vodka providing the base spirit, distilled from whey and quietly echoing the dairy thread running through the glass.


Yuzu Cow Vodka

Place all the ingredients into a bag and vacuum seal.

Put into a Pressure Homogenizer Squasher for 60 seconds, then leave to infuse overnight.

Pass and put into a bottle until needed.


Yuzu Gomme Syrup
  • 160g caster sugar
  • 20g Gum Arabic
  • 120g water
  • 80g yuzu juice (fresh or bottled)

Combine the sugar and gum arabic in a pan.

Using a whisk, mix in the water and juice.


Bring to a boil and simmer for 3 minutes.


Pass through a coffee filter and store in a bottle until needed.


Pie Milk

Mix milk and biscuit flavour burst together in a bowl.


Pour over paillette feuilletine pieces and leave overnight to infuse
.

Squeeze all liquid out of the crepe milk mix using a Claribag and 
reserve the liquid.


Yuzu Meringue Pie Milk Punch Cocktail

Makes 2-3 serves of 3 ounces.

Mix the yuzu cow vodka, yuzu juice, yuzu gomme syrup, bitters and citric acid.

Add the Pie milk to the mixture 
and leave it to curdle for a few hours.

IMPORTANT: The milk must be added to the cocktail, not the cocktail to milk.

Pour into a coffee filter and place in the fridge, leaving it to drip through and clarify overnight.

Keep it super cold before serving.


The Yuzu Meringue Pie Milk Punch Cocktail serves in a tall glass alongside a Yuzu Meringue Pie Tartlet