Lock & Key

  1. 12 oz pineapple-infused dark rum (Zaya Gran Reserva 16 Year Rum)
  2. 8 oz pineapple juice
  3. 8 oz coconut cream syrup
  4. 4 oz madeira wine (Broadbent Rainwater Madeira Wine)
  5. 4 oz lime juice
  6. 8 oz clarified whole milk

Pour whole milk in container and set aside. Combine other ingredients in second container, then slowly pour into whole milk while stirring. Let sit in refrigerator 24 hours. Triple-strain with coffee filter and sieve. Pour 4.5 oz each into a chilled rocks glass filled with large ice. Garnish with pineapple leaves.

This is technically a milk punch, whereby the citrus curdles the whole milk, the curds come out of solution, and are then strained out. The triple-straining process reduced the overall volume from 44 oz to about 18 oz, hence the serving size of 4. What's left at the end of the process is incredibly smooth, well-integrated, and delicious.

Serves 4.

By the Numbers

Strength Per Sip (ABV)

13%
on the weaker side

Total Alcohol

0.9 shots
quite weak

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