Ingredients

• 250ml Dà Mhìle Seaweed gin

• 250ml Campari or similar

• 250ml Red vermouth

• 7.5g Fresh grated orange zest

• 15g Honey

• 2g Sea salt flakes

• 200ml Brewed chai tea

• 110g Dark brown sugar

• 11g Citric acid powder

• 600ml Full fat milk

Equipment

• Large pot

• Large non-reactive container

• Fine strainer

• Muslin cloth

• Sterilised bottle

Method

• Mix all ingredients except the full fat milk together in a large container

• Bring the milk to the boil in a large pot and take off heat

• Immediately but slowly add the alcohol mix to the hot milk. Minimising disturbance to the mix in this step will help produce larger curds which are easier to filter

• Leave to coagulate for a minimum of one hour but preferably refrigerated overnight

• Clarify the mixture by pouring through a fine mesh strainer, paying close attention for when the strained liquid turns from cloudy to clear

• Continue to strain the clear liquid into new container for bottling, the remaining cloudy liquid can be re-strained till clear and added to the container

• Bottle, label, and leave the cocktail refrigerated. The batch makes 1.25L and keeps for 1 week when stored in the fridge. Taste regularly.