A Martini Recipe to Take You to The Land of Milk and Honey
This recipe was inspired by the dystopian novel “Land of Milk and Honey” by C Pam Zhang.
For our very, VERY GOOD recipe you will need:
Honey
I like orange blossom honey for this one, I think it’s got the perfect flavor profile.
Milk
I used regular-degular whole milk so I’m not sure what alt milks would be like but I’d be interested in an oat milk version…
Vermouth
The trick is to use a dry vermouth here, the added honey will then bring the sweetness level closer to what you might expect in a blanc vermouth.
Gin
I think a nice bold (higher proof is a bonus) citrusy gin works best here; try Tanquerey, Citadelle, or Four Pillars Yuzu Gin.
Milk & Honey Martini
A luscious take on a 50/50 martini with delicate floral and citrus notes and a rich mouthfeel.
Ingredients
- •312.5 ml GIN (I used a split of Four Pillars Yuzu [100ml] & Citadelle 212.5ml])
- •312.5 ml DRY VERMOUTH (Lo Fi Aperitifs)
- •125 ml warm water (20% dilution)
- •30 ml (45g) orange blossom honey
- •1/2 tsp orange bitters (@angosturahouse )
- •1/4 tsp (33 drops) 20% saline solution
- •280 ml whole milk
Instructions
1. Melt honey into warm water
2. Add gin, vermouth, bitters, and saline
3. Pour cocktail over whole milk
4. Allow to settle for 15 min? 30?
5. Line a fine-mesh sieve with a coffee filter and another layer of mesh sieve lined with cheese cloth for fastest results. Strain. Repeat if necessary. Takes 45-60 minutes.
6. Bottle and store indefinitely— allow to chill in the freezer before serving.
Makes approximately 1 liter.
Notes
The acidity of the honey and vermouth is enough to curdle the milk and make the magic happen!