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Drink · June 4, 2015

Boozewashing: The DIY Hack That Makes Any Liquor Taste Better

The science itself is fairly straightforward: The technique uses protein (in this case, from milk) to remove the astringency from alcohol, reducing the mouth-puckering bite to produce a pillow-soft texture and a smooth, pleasant finish.

More committed (and better-funded) mixologists use a laboratory centrifuge to separate the milk from the treated liquor, but food scientist Dave Arnold has devised an easier method that relies on simple gravity. Milk is added to liquor along with honey, lemon, and salt, then heartily stirred and left to sit and curdle overnight. The resulting concoction is then strained with cheesecloth, producing a smooth, pillowy liquor that you really have to taste to appreciate.

If you're interested in trying your hand at the process, you can find a full ingredient list and step-by-step instructions here. Alternatively, if you'd rather have a professional do your science experiments for you, you can find a local watering hole that serves "milk punch," the common term for cocktails that include boozewashed liquor.

H/t to Digg


Nathaniel Nagy

Copywriter, cold brew advocate, purveyor of handcrafted birthday haikus since 2009.