Have you ever sipped a completely clear cocktail before? (And, no, we don’t mean a vodka soda.) Let The Peach Thyme Continuum: Clarified Buttermilk Punch from Space Bar take you on a journey. Amaze your friends with a mix of Love, Querida Gin from Love, Katie Distilling, Giffard Peach Liqueur, jasmine tea, ginger syrup, clarified buttermilk, and lemon that magically turns clear at the end. Top with a puffy nitro foam with a delightful hint of peach puree and thyme for a cocktail that really impresses.

What is a Clarified Buttermilk Punch?

A Clarified Buttermilk Punch is a style of cocktail or batch drink that uses milk clarification to create a clear, silky-textured beverage while removing the cloudy appearance of dairy. In this process, you add buttermilk to your punch base, causing the proteins to curdle and bind with tannins, acidity, and impurities in the liquid. The mixture is then slowly filtered through a fine strainer or coffee filter, leaving behind a crystal-clear drink with a smooth, rounded mouthfeel.

The Peach Thyme Continuum: Clarified Buttermilk Punch

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• Author: Arum Krause & Bekah Coffey at Space Bar

Print Recipe

Description

The clarity of the finished product is worth the wait.

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Ingredients

Scale 1x2x3x

• 1.5 oz Love, Katie Distilling Gin
• .5 oz jasmine tea
• .25 oz Giffard Peche
• .75 oz lemon
• .75 oz ginger syrup
• Clarified with 1 oz buttermilk
• Peach and thyme foam

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Instructions

1. In a shaker, combine 1.5 oz Love, Katie Distilling Gin, 0.5 oz jasmine tea, 0.25 oz Giffard Pêche liqueur, 0.75 oz fresh lemon juice, and 0.75 oz ginger syrup.

For clarifying:

1. After combining all ingredients, shake the mixture with 1 oz buttermilk, hard.
2. Then, fine strain through a coffee filter or superbag and allow to drip slowly. This process typically takes 30–90 minutes depending on the filtration method.

For peach and thyme foam:

1. Combine 4–6 oz of peach purée or peach juice with a small handful of fresh thyme, letting it steep for 10–15 minutes.
2. Strain out the thyme, then mix the infused peach base with 1–2 oz simple syrup and 1 oz aquafaba or egg white.
3. Add the mixture to a whipping siphon and charge it with one N₂O cartridge, or alternatively use a blender or milk frother until a light, stable foam forms.
4. Keep the foam chilled and dispense it just before serving.

Recipe by Arum Krause & Bekah Coffey at Space Bar
Photography by Dave Bryce

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