Polsko Punch & Tea Biscuits

by Lauren Mote

This is a two-part recipe that incorporates some interesting ingredients, adapted from an old-school Jerry Thomas “California Milk Punch” recipe, accompanied by a little food-science-y side dish using the leftovers from punch production. Phew. So… we begin. Don’t be frightened by Lauren Mote’s use of vodka, this is for a cocktail competition where I was randomly paired with Belvedere Vodka, but to be honest, if I can’t make a crazy demented cocktail accentuating the characteristics and qualities of “vodka” no matter how “pedestrian” they can be considered, I should get a job cleaning the “john” in campsite.

Polsko Punch: Belvedere is polish. Therefore x=polish. This “punch” is polish. This recipe is inspired by common flavours in Eastern European & Polish food and beverage with special attention given to Belvedere and its distillate character. I’m only using some “Island” ingredients to maintain the tradition and integrity of the punch recipe.
Makes 3.5 litres of finished liquid product.

Part 1

20 oz Belvedere Vodka
20 oz Homemade Plum White Pepper Bitters (use Slivka Polish Plum Brandy likely if bitters are unavailable)

5 oz Cachaca infused using nitrogen cavitation and all of the spices listed below*

20 coriander seeds*
8 cloves*
5 all spice berries*
4 long pepper*
1 cassia bark*
1 whole nutmeg*

8 oz cane sugar syrup – thick, not a 1:1 simple ratio – add just enough hot water to stir and dissolve
8 oz strongly-steeped osmanthus oolong tea
1 pineapple – peeled, sliced, caramelized, smashed, destroyed

3.5 oz lemon juice
2 lemons – zest only
3 plums
1/2 litre hot water (add ONLY after all other ingredients are inside)

Part 2:
2 oz lemon juice
1 litre hot whole milk

Method:
Using a “demijohn” or a “carboy”, combine all of the ingredients listed in Part 1. Do not add boiling water until everything else is inside. Replace cork lid to prevent evaporation. After 8-12 hours, add hot milk and remaining lemon juice, replace cork lid. Allow to sit for another 6-12 hours, then strain ingredients through a jelly bag without force. Allow to hang for many hours. After the contents are cleared of debris, pour into bottle(s) and chill well. Let the bottles sit in the fridge uninterrupted for at least 2 days so remaining milk sediments fall to the bottom. It should be coloured, but completely transparent.  Serve over ice with special tea biscuits.

Tea biscuits: these delicious little babies are made with tons of butter, tons of cheese, and tons of spices. Basically the milk solids/curds that separate from the whey in the punch will be reserved and pressed to remove moisture. Then, use this recipe (thanks Jonathan <3 ):

16 oz “punch” cheese (you can make a quick paneer if you need more homemade “cheese” with 10% cream, almost boiling, add 2 oz of lemon juice for 1L of cream – simmer for another 2 minutes, let stand. Strain through cheesecloth or a cone filter. Press overnight in fridge)

8 oz softened unsalted butter

2 tablespoons cane sugar

1/4 cup 10% cream, infused with coriander, all spice, cinnamon, vanilla bean (split and scraped, with stems too), cloves using nitrogen cavitation for fast extraction (don’t use 35% cream – it’ll WHIP hah)

1 teaspoon kosher salt

2.5 cups flour

Cream cheese, butter and sugar together. Add cream. Add flour and salt. Let dough rest for 1 hour. Roll super thin-like. Cut shapes. Bake 350 for 7-10 minutes.

Polsko punch by-products tossed = NONE. Ain’t that a little slice of heaven.

See this recipe live at the BC Hospitality Foundation’s Dish ‘n Dazzle Cocktail Competition on Monday October 25 2010.

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Dish ‘n Dazzle profile: Lauren Mote
Head Bartender at The Refinery

Lauren Mote lives a life of food and beverage; having been a hospitality
professional for over ten years, spanning her knowledge and enthusiasm
between Toronto and Vancouver. She has plied her trade at Le Select Bistro,
Lumiere, Goldfish Pacific Kitchen, Hawksworth Catering and Chow Restaurant.
Lauren is also a certified Sommelier and accomplished writer – contributing to
several publications in addition to being the founder & editor of Poivre Media.

Lauren now finds residence as Head Bartender at The Refinery, where her
extensive and ambitious bitters program leads the way for the Vancouver Bar
scene. Truly culinary in her design approach, Lauren’s efforts as a food scientist
make her cocktail style unique among her peers.