Milkwashing: Scotch and Soda
Try building a Scotch & soda riff that’s big on flavors, mouthfeel, and nostalgia.
Stick with the recipe – it’s a bit of work but worth it.
The recipe will yield a whole bottle of milk-washed whisky, perfect for batching before service and offering a quick, unique take on the classic Scotch & Soda combo.
Serves:
Ingredients
13.5oz Johnnie Walker Black Label
12.5oz Whole milk
3tsp Citric Acid
1 Dash of vanilla extract
3oz Fresh lemon juice
1 Splash of Soda Water to top up drink
Equipment
1 mixing glass
method
Add 10 oz of Johnnie Walker Black Label to the lemon juice in a mixing glass or bowl.
Add the milk to a separate bowl.
Slowly add the whisky and lemon mixture to the milk, lightly stirring to mix.
The milk will begin to curdle; don’t panic – this is the plan.
With both solutions mixed, cover the bowl and refrigerate for 4 – 5 hours.
Remove the mixture and begin the filtration process: pass it through a coffee filter and muslin cloth to remove the curdle excess.
If the first pass doesn’t give you a crystal-clear liquid, pass it through a coffee filter again to remove finer particles.
Add the remaining 3.25 oz of Johnnie Walker Black Label, vanilla extract, and citric acid for flavoring – stir to mix.
Bottle and refrigerate (shelf life – 6 months).
Serve in a rocks glass over a large ice cube with a splash of soda water and lemon peel to garnish.
