It is worth holding on to and sharing experiences that take our breath away. I was lucky to have been included in the Secret Supper at the Squire Tarbox Inn on Westport Island earlier this month. The talented Bar Manager, Austin Boyle, from Camden’s Wolf Peach restaurant curated the meal. He also graciously shared this recipe to pass along to the edible MAINE community.
Don’t keep them a secret! Tag @ediblemaine in your creations to share what inspires you.
This flavorful and silky drink was good luck. As soon as it was handed to us, the sun broke through the gray sky and it finally felt like summer had arrived. As Josh and I strolled the lush grounds at the Squire Tarbox Inn, we decided we couldn’t have had a better companion than this clever cocktail.
Makes
6 - 8 drinksIngredients
- 7 oz washed and trimmed fresh rhubarb stalks preferably local
- 7 oz water
- 3.5 oz honey preferably local
- 7 oz Barren's Dorolenna Lavender Gin
- 7 oz eighteen-twenty "fête" rhubarb wine
- 7 oz whole milk
Instructions
- Weigh out 7oz of whole milk into a large bowl and set aside to come to room temperature.
- Blend together honey, water, and (cleaned and trimmed) rhubarb for ~2 minutes.
- Strain mixture through a fine wire-mesh strainer or cheesecloth into a second bowl.
- Measure out rhubarb wine and gin; add to rhubarb-honey mixture. Return the remainder of bottles to the fridge to be consumed later with strawberries and soda water.
- Whisk the contents of "punch" bowl into the milk bowl slowly; a measuring pitcher is nice for bailing the punch into the milk bowl - pouring with one hand and whisking with the other.
- Allow everything to rest (covered) in the refrigerator for 20 mins or up to 3 hrs. The punch will begin to curdle the milk almost immediately when mixed, but will develop a creamier texture the longer they mingle
- Strain punch slowlythrough a cheese-cloth-lined colander into another bowl. Pour slowly; be sure to not overflow the cheese-cloth. A curd "nest" will develop as more curds collect against the cheesecloth. Be careful to not overly disturb this "nest" as you add punch to the strainer -- this is the filter that clarifies your punch.
- Return every 30-60 mins to check progress (or add more punch if you filled your colander without adding in the whole batch - remember to be careful of your nest!) until all the punch has passed through the cheesecloth.
- Re-pass your punch through the nest as many times as desired. Once will likely be a little 'yogurty'; twice will be more fruity and clean; thrice will be very refined and light.
- Store your punch in a glass quart jar, either in the fridge (or freezer) for as long as you like - this will keep quite well almost indefinitely.
- To serve, pour over rocks and garnish with a sprig of mint, red clover flower, lilac flowers, cut strawberry, candied ginger, fresh apple or anything that is friendly with rhubarb and in-season where you live.
