Ever since I saw this coconut milk punch cocktail recipe, I have really been wanting to make it. I have never had or heard of a cocktail with clarified coconut milk in it. All that really means is that you strain the solids out of the coconut milk. This results in a clearer drink, but with the creamy taste of coconut.
This drink uses an interesting mix of ingredients and one of them is a liqueur called Genepy Le Chamois. It is a traditional herbal liqueur originating from the Alpine regions of France and Italy. Crafted from various botanicals, with the primary ingredient being the Genepy plant (Artemisia genipi), a type of wormwood that thrives in high-altitude environments, it is renowned for its distinct herbal flavor and is often consumed as a digestif after meals. I really like the flavor and can’t wait to use in more drinks.
There is also amaretto, lime juice and tequila in this drink. The liquor, lime and coconut milk are combined and then after a few hours, the coconut milk solids are filtered out. This drink has a really unique and tasty flavor. My husband and I thought it tasted a little like our favorite Korean yogurt drinks. I will be making it on repeat. If this drink is a bit too out there for your tastes, try one of my classic recipes like an old fashioned, dirty martini, or big batch whiskey sours.
Coconut Milk Punch Cocktail
Ingredients
- 1 oz blanco tequila
- 3/4 oz genepy le chamois
- 3/4 oz amaretto
- 3/4 oz fresh lime juice
- 1 oz coconut milk
Instructions
- Bring the coconut milk and lime juice to a simmer on the stove. Remove from heat and add the alcohols. Stir and let sit for 1-2 hours. Strain the mix through a fine mesh strainer lined with layers of cheesecloth or a paper towel. This removes the coconut milk solids.
- You can strain a few times for a clearer drink, but I only did one pass. Add some ice to a glass, pour in the drink and stir for 30 seconds, then serve.
One thought on “Coconut Milk Punch Cocktail”