Clear Advantage: Milk-Washed Cocktails at Farmhouse

Photograph Courtesy of Farmhouse

Milk washing has been used as a way to clarify spirits since the 18th century. “The first recipe that I saw was done by none other than Benjamin Franklin,” says lead barman Anthony Laborin, who calls himself the “chef de swigs” at Farmhouse at Roger’s Gardens. A filter of milk curds strips away astringency and bitterness and adds luxurious weight to the mouthfeel. Some cocktails turn crystal clear.  “A clarified daquiri looks like water or a martini,” Laborin says. “It plays a trick on your mind.” He’s offering three milk-washed cocktails ($20 to $30): an Angostura sour; a Peychauds sour; and one with aquavit, green Chartreuse, and lime. 2301 San Joaquin Hills Road, Corona del Mar, 949-640-1415

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