Making a milk punch was an old-fashioned way of turning an unpalatable, rough spirit into a smooth, agreeable drink. Fortunately, most spirits have become smoother since the bad old days of the eighteenth century. Nonetheless, marrying strong spirits, tea, citrus oils and sugar with the beautiful mollifying effect of milk clarification is still very satisfying. Replacing the milk with masala chai is our Bombay twist.
The Punch à la Ford, from Jerry Thomas’ Bartenders Guide, i