One of his favorite alcoholic beverages was milk punch, a heady concoction of brandy, lemon juice, nutmeg, sugar, water, and hot whole milk-the latter nicely curdled thanks to the heat, lemon juice, and alcohol.
The American Chemical Society's George Zaidan explored the chemistry of milk washing in cocktails, finding it adds flavor and improves drink quality, as seen in the Tea Time cocktail.
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