Milk Collins

  • Serves

    makes two cocktails


Matteo Malisan, bar manager of The Zetter Townhouse in London, gave us the recipe for this modern, light twist on a classic milk punch. It uses gin instead of the more traditional whiskey, making it a perfect summer drink.


For the Milk Syrup

  • 12 cup Sauvignon Blanc
  • 13 cup sugar
  • 14 cup fresh lemon juice
  • 14 tsp. vanilla extract
  • Zest of one lemon
  • 1 (4-inch) piece of orange zest
  • 12 cup milk

For the Cocktails

  • 2 12 oz. soda water
  • 1 34 oz. gin
  • 1 12 oz. milk syrup
  • 1 12 tsp. fresh lemon juice
  • Lemon slice, for garnish


Step 1

For the milk syrup, combine wine, sugar, lemon juice, vanilla, zests, and 2 tablespoons water in a small saucepan over high; boil. Remove from heat and let sit for 30 minutes to allow the flavors to meld. Strain, discarding solids, and cool.

Step 2

Heat milk in a small saucepan over medium until bubbles start to form at the edges, about 8 minutes. Remove from heat and stir in syrup; cool.

Step 3

To make the cocktail, stir soda water, gin, milk syrup, and lemon juice over ice in a Collins glass and garnish with a lemon slice.

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