The Most Refreshing Vodka Drinks
The Strawberry Milk Punch is inspired by the legendary combination of strawberries and cream. The cocktail is fresh juicy summer strawberries, paired with vodka, gin, lemon, coriander, and two liqueurs, Licor 43, for a deepening vanilla element, and Aperol, for rhubarb and orange and a touch of texture. To clarify, it calls for a combination of whole milk (which is standard) and buttermilk (which is very much not). The buttermilk is key; it contributes a tart round acidity that defines the finish and gives it the lactic tang of yogurt, a flavor that, if you want to maintain light summer brightness, is unattainable any other way. Together, the drink is the whole package—fresh and bright, deep, beautiful, new, and, as a bonus, a fully composed, perfectly balanced cocktail, ready to be made in batches large or small and deployed at a moment’s notice. The result is fresh, bright and unmistakably summery—a milk punch that tastes very little like milk, but could not exist without it.
- 1 oz. vodka
- 0.5 oz. gin
- 0.25 oz. Licor 43
- 0.125 oz. Aperol
- 0.5 oz. lemon juice
- 0.5 oz. simple syrup
- 1 oz. strawberries
- 1 tsp. coriander seeds, cracked
- 0.33 oz. buttermilk
- 0.66 oz. whole milk
Smash up strawberries, and add them to the vodka and gin. Let sit 24 hours if you can—it’s ok if you can’t, just smash them a little more thoroughly. Add Licor 43, Aperol, lemon, and simple, and stir to combine.
In a separate container, combine buttermilk and whole milk, then pour the composed cocktail into the milk. Stir gently to encourage all the milk to break. After two to 10 minutes, strain through a coffee filter or a few layers of cheese cloth—this will take some time, if you can find room to do it in the fridge, all the better, but it’s not strictly necessary.
Once filtered, add the coriander; just add 1 tsp cracked coriander seeds to the finished cocktail, and let infuse for about 15 to 30 minutes before straining out.
To serve: Add 3 to 3.5 oz. to a rocks glass over a big piece of ice, stir for 10 to 20 seconds, and garnish with a lemon peel.
