Orchard Groves

A refined orchard-inspired milk punch featuring Monnet Cognac, macadamia liqueur, fresh lemon juice, and a house-made verjuice infused with apples, pears, and fig. Clarified through a traditional milk punch process, this cocktail delivers a silky texture with bright citrus notes, delicate orchard fruit sweetness, and a smooth, elegant finish. Served over a large ice block and garnished with poached fruit dusted in berry powder for a striking presentation.

By Andie Bulley

Glassware: Rocks glass

Garnish: Take your poached apples and pears and refrigerate. Once cold, cut into the desired shape using cookie cutters. Dust with berry powder of choice.

Ingredients
40ml Monnet Cognac
10ml Macadamia liqueur
15ml Orchard verjuice*
25ml Lemon juice
35ml Milk punch**

*Orchard verjuice
To a pot, add 500ml verjuice, two pears, two apples and one fig (sliced).
Simmer on low heat for 30 minutes, stirring the fruit every five minutes.
Strain, bottle and refrigerate. Keep fruit slices for garnish.

Method: Milk punch
Add all ingredients x10 (except milk) to a pot and bring to a boil. Remove from heat.
Pour milk into a container and add the hot mixture.
Leave to curdle overnight.
Strain through the same filter twice, taking care not to disturb the curds.

To serve: After milk punching, strain into a bottle. Pour 75ml of batch into a mixing glass. Stir with ice and strain into a rocks glass over a large ice block. Garnish.