The Perfect Holiday Cocktail

BY JULIAN COX

Julian Thomas Cox is a renowned, Award Winning Mixologist with 4 James Beard Nominations and the distinction of being one of Food & Wine's most influential mixologists of the decade.

What the holidays call for this year is a punch-style cocktail for easy drinking while cooking or (safely) entertaining! We're also willing to bet that a boozy milk punch sounds really amazing right about now. Lucky for us, Silencio's dear friend and mixologist extraordinaire, Julian Cox has opened his secret holiday recipe vault to share his take on a Mezcal Milk Punch recipe as a large format cocktail that you can make once and enjoy all day - from sipping while cooking to sipping while eating to sipping before your holiday food coma.

INGREDIENTS

Makes 8-10 Cocktails

***1.5 cups Poblano Infused Mezcal El Silencio

2 cups milk

.25 cup good quality Nocino (Walnut Liquor)

.25 cup Amontillado Sherry

1.5 cups Quality Amaretto

.75 oz. Walnut Oil

.5 cups Fresh Lemon Juice

***Poblano Infused Mezcal El Silencio

Add one seeded and stemmed poblano pepper and one 750ml bottle of Mezcal El Silencio Espadin to a blender. Blend on high and then fine strain the liquid before rebottling. Use within a few days just as you would produce.