Recipe | Clarified Port Wine Milk Punch


Bartender Robert Gregory crafting the milk punch.

At the beginning of March each year, The Mariners’ Museum and Park [Newport News] [LINK] commemorates the Battle of Hampton Roads, also known as the Battle of the Ironclads. It was here, as the Union ironclad USS Monitor fought the Confederate ironclad CSS Virginia in a draw, proving the iron trumps wood, and changing modern naval history forever.

During the event, the museum hosts History Bites, where area top chefs prepare their best interpretations of 19th century dishes, representing the North, the South, and the Navy, vying for the coveted Cast-Iron Skillet awards. VAEATS is proud to have our publisher, Patrick Evans-Hylton, be part of the judging.

All this history got us thirsty, and we asked bartender Robert Gregory of Fin Seafood [Newport News] [LINK] to craft some Civil War-inspired cocktails.

The recipe for milk punch is below; the recipe for Breakfast Flip is HERE [LINK]


2 cups whole milk

1/3 cup sugar plus 4 teaspoons

1/3 cup fresh pressed lemon juice w pulp removed

2/3 cups tawny port

2/3 cups Batavia arrack (or favorite clear rum)

2 cups strong black tea


Measure out milk into mixing bowl and set aside. Combine all other ingredients in separate mixing bowl and whisk until sugar has dissolved. Whisk mixture into milk. Let sit 30 mins stirring occasionally to push around curds. Fine strain through mesh strainer once and then cheese cloth twice. Bottle and refrigerate.

Serve in a tea cup with ice and fresh grated nutmeg. Garnish with an edible flower.


A milk punch is an old time cocktail; details HERE [LINK]

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