At the Bar

  • Cocktail Chameleon by Mark Addison, Holy Cow Punch
Level of Difficulty
64 oz, Serves 12

Santa must be bored of the same old milk and cookies by now. We’re swapping out the classic drink for our Holy Cow Punch. This adaptation of an English Milk Punch is sure to keep Santa feeling jolly!


6 cloves

20 coriander seeds

1 cinnamon stick

4 Tbsp grated lemon zest

20 oz crushed pineapple with juice

12 oz fresh lemon juice

4 cups granulated sugar 2 cups brandy

4 oz absinthe*

1 oz angostura bitters*

1 cup hot, strongly brewed green tea

4 cups boiling water

4 cups hot milk

Tools & Materials

Mortar and pestle

Large airtight glass container


Fine metal sieve


Large glass pitcher

12 straws

Twelve 9-oz glass milk bottles



12 lemon peels

12 star anise pods


  • Crush spices with mortar and pestle. Combine spices, zest, pineapple, 8 oz of the lemon juice, and sugar in the glass container. Muddle until the mixture is combined, then add the brandy, absinthe, bitters, tea, and boiling water. Cover tightly and store 8 hours.

  • Strain mixture through a fine metal sieve and return to container. Add the hot milk and remaining 4 oz lemon juice; the milk will coagulate.

  • Slowly, strain the liquid through a double layer of cheesecloth into the glass pitcher. Store 8 hours or overnight in the refrigerator, then strain again. Repeat until liquid is translucent.

  • To serve, fill glasses with ice and divide the punch among them, garnishing each one with a lemon peel and a star anise pod. Serve with a straw.