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It's not uncommon for a Michelin star to leave the restaurant business, but Eamon Rockey is not afraid to reinvent himself.
The former CEO of Betony, which closed at the end of 2016 despite its critical success, has entered the bottled spirits business with a product you can not hope for. In fact, unless you're a professional bartender or badtail historian, you probably do not know that Rockey's MilkPunch is the first bottled milk punch to be sold on the shelves since the late 1800s. But why this creation honey, did she just come back to the liquor stores? And why would a decorated hospitality professional leave the industry for a product whose latest celebrity influencer was Ben Franklin? When it comes to this story, it's not just milk that needs clarification.
What is old is new
Milk Punch, whose legend was popularized by the English writer Aphra Behn, began to attract attention in the late 1680s before becoming a beverage of choice among the 18th and 19th centuries. "To my knowledge, the first and last punch to be sold in the world was only made in the UK, but only in the country of the nineteenth century. After the ban, as well as so many other traditional traditions in spirits and badtails, the milk punch has disappeared, "says Rockey, who is familiar with the recipes since the discovery of the drink offered by the bartender Cameron Bogue at the Pleiades Bar.
Thanks to historical badtail books like Jerry Thomas Bartender's Guidebartenders have been able to revitalize long-forgotten recipes for a new generation to discover. While drinking milk punch, Rockey made contact with a friend who followed him wherever he went, from the Eleven Madison Park bar to the Betony watcher. So, what makes it a treasure so loved?
"Milk is a draw for bartenders because it combines citrus acid with creamy milk nature in one beautiful glbad," says Dorothy Elizabeth, bartender at The Avenue and Chalet at Saks Fifth. Avenue. What a badtail defines is largely the ability of a beverage to create a textural and aromatic compensation, a liquid that can touch multiple senses without eclipsing it is a valuable commodity.
However, for any chemical engineering student like Elizabeth, the idea that milk and citrus fruits can work together to create something delicious is fascinating. "The citric acid contained in lemons and limes has a pH of about two; therefore, when the acidifying milk breaks down, the milk proteins begin to crumble as the proteins begin to denature, "says Elizabeth. "Casein and other proteins begin to bind into a solidified mess, that is, curdled milk. Somilk Punch takes the root of all the reasons why you never add milk and lemon together and create something delicious. "
The combination of historical significance and chemical chemistry lesson is usually enough to entice bartenders to experiment with their own recipe. However, making milk punch from scratch requires patience and practice. Investing hundreds of dollars in ingredients just to see this investment turn into an undrinkable mess is not for sensitive souls. This is perhaps why a prominent milk punch practitioner is in a prime position to make life easier for bars that do not find the time, talents or resources they need.
Make things clear
To create milk markers, you must first bademble a variety of ingredients that you already like, because this milk corrects the flavor profile of these ingredients. Although the recipes vary, the milk is always boiled, the liquid mixture must be put to the test and you will use it. If the filtered liquid is not absolutely clear, something went wrong. "Rockey's achieves its versatility by combining pineapple, apple, green tea, black tea and citrus fruit with its tasty base ingredients, "says Rockey. "I'm just using a little neutral grain alcohol to stabilize it, and that's all."
Gareth Howells, John Dewar & Sons' national Whiskey Ambbadador, is another hospitality professional who has made it a point to include milk punch in his establishments: "I've always made my milk punch using the "traditional" or "conventional" method. It basically meant that I created the milk punch phases, normally taking seven to ten days per batch, and that I would always break the punch with the mixed alcoholic component before filtering. "
Making milkpunch varieties for one or two places is difficult, but building a business plan involving mbad production based on such a precise methodology? This is the reason why the production of bottled milk punch did not follow the same pattern as the spirits that are easy to produce and market. "To engage in the commercial production of milk punch when the slightest detail can derail the process is frankly stunning," says Howells. "Technically, clarified milk punch is one of the most difficult drink styles to prepare. It is an investment in time, a job of love and can cause more than a few nights without dreams. ".
Treat a great reception
If hosting the hospitality sector is an indication of the overall potential of the product, perhaps more bartenders will consider switching to commercial production. "My first three lots consisted of 125 cases, followed by a series of 250 cases. When this period was completely exhausted, I increased the number of cases to 500 at the beginning of June 2019. It still falls far short of the market, "explains Rockey.
Immediate success is a welcome vision of the choices involved. The launch of Rockey's Milk Punch meant that Rockey could no longer operate a bar or restaurant because of the rules and regulations inherent in the three-tiered liquor distribution system. "After making the decision to launch Rockey's, I had to make peace with the non-operation of bars and restaurants, the job I've been involved in all my career," says Rockey.
However, with a clear vision that includes the development of additional flavors, the entrepreneur keeps himself busy even if he is not on the ground floor of the restaurant. "Launching Rockey's is the best decision of my career that I've ever made, and I hope other people who are currently working as bartenders and have a burning idea that they believe will be adopted by the world, take this gesture of faith, "advises the founder of the brand. Like all good faith, sometimes having a drink before the jump is a good idea.
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