Watermelon Feta Milk Punch
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Watermelon & Feta salad is one of my summertime obsessions. It’s so refreshing on a hot summer day, and the sweet and salty flavor profile is definitely my kind of salad.
As I was enjoying one the other day, I thought to myself, how could I make this even more refreshing? The answer of course - is to turn it into a cocktail!
You’ll need the following equipment:
Ingredients:
Watermelon
Goat’s Milk
Saline (salt & water)
Mint
Instead of using cow’s milk like I did in my nonalcoholic milk punch, or coconut milk like in my vegan milk punch, I’m going to be using goat’s milk.
The other flavorings for the punch will include watermelon juice, and fresh spearmint tea.
For the acid, I will be using red wine vinegar. For the base spirit, I’m going to be using an extra virgin olive oil flavored vodka by using a technique called fat washing.
For the first step, I am going to make the watermelon juice. First, I will cut the watermelon in half- I’m using one of the mini watermelons for this since I only need 2 cups of juice for this recipe.
Once it’s cut in half, just scoop out the flesh using an ice cream scoop and put it directly into the blender.
Now blend this for a few seconds until it’s puréed.
To extract the juice, pour the watermelon purée through a fine mesh sieve into a measuring glass.
While that’s draining, I’m going to make the mint tea.
I think fresh mint will work best for this recipe as the mint tea that you get in tea bags have a much stronger flavor. The watermelon is kind of the star to this drink, so I don’t want the mint to overpower it.
When making fresh spearmint tea, I like to brew it in a vessel with a lid, so that all of the more delicate flavor and scent compounds get trapped inside instead of dissipating. I’m using a large handful of mint- about 17 leaves.
To the mint, I’m going to add one and a half cups of boiling water. This is going to steep for 5 minutes, as I do not want too strong a flavor.
Now that all the other components are made, we can start making the milk punch.
To my saucepan, I’m going to pour in two cups of goat’s milk then turn the heat on low.
Once I start to see steam rising from the milk, I’ll begin whisking to avoid scalding the milk.
Once the goats milk begins to froth a bit, I’m going to turn off the heat and add an ounce of red wine vinegar. The acid is going to break the curds from the whey. The whey is going to become part of the cocktail and the curds will act as a filter to remove any pigment as well as smooth out any bitter flavors from the flavoring agents.
Once the acid has done its job, it’s time to add the mint tea and 2 cups of the watermelon juice.
The punch needs to rest at room temperature to cool completely before transferring it to the fridge to rest for at least an hour. Resting the punch will lead to a more balanced and homogenous tasting cocktail. The curds will help to temper the flavor from the vinegar and any other astringent flavors.
Once the punch has rested, it’s time to clarify. I like to transfer the punch in an easy to pour vessel like a measuring glass with a spout. I usually strain my lunch through a nut milk bag, but you can use any filter you wish, so long as it has a tight enough weave to hold the curds.
For under the bag, I like to use a shallow clear bowl to catch the punch. It’s helpful to have two bowls to continuously swap out so that you can keep cycling the punch through until it becomes clear.
If you prefer an alcohol-free punch, you can drink this as is with a bar spoon of saline and a half ounce of simple syrup over a large ice cube. But I am excited to try the olive oil washed vodka, so I will be adding that to mine.
To my mixing glass I’m going to add a half ounce of simple syrup followed by an ounce and a half of the watermelon feta milk punch:
Next, I’ll add an ounce of the olive oil vodka.
Lastly, I’m going to add a bar spoon of saline solution for that salty feta taste.
I’ll give this a 30 second stir before pouring into my rocks glass over a large ice cube.
For garnish I’m going to add a slice of watermelon and some mint.
I have to say, this is exceedingly refreshing. It would be so easy to drink several of these back to back on a hot summer day.
It’s the perfect punch for a barbecue or picnic. Everything works so well together, none of the flavors overwhelm each other which I was a bit worried about as these are all such delicate flavors to begin with.
It really does taste remarkably like the salad!
If there is anything more refreshing than a mint, watermelon and feta salad, this Milk Punch is it! The fresh, sweet and salty flavors combine to make a truly delicious drink. The addition of the olive oil vodka gives it just the right bit of complexity to compliment the fresh flavor profile of the punch.
This punch will be a hit at your next outdoor gathering hands down.
Watermelon, Mint & Feta Milk Punch Base:
2 cups of Goats Milk (sheep’s milk would be great here too- if you can find it)
2 cups of watermelon juice
1.5 cups of spearmint tea - preferably fresh mint leaves
1- 1.5 oz red wine vinegar
Method:
Heat milk in a saucepan till it begins to steam, begin whisking until frothy. Once it begins to froth, turn off the heat and whisk in 1 to 1.5 ounces of red wine vinegar. The curds should separate from the whey at this point. Add 2 cups of watermelon juice and 1.5 cups of mint tea. Let rest till warm, then transfer to the fridge to cool off completely. The punch should rest for a minimum of 1 hour.
Transfer the punch to an easy to pour vessel and pour the punch through a nut milk bag or filter of your choice. Once the punch begins to run clear, cycle the punch through the bag again until completely clear.
This recipe will yield a quart of punch. The punch should keep in the fridge for around a week. For a longer shelf life fortify with 4 oz of vodka.
Saline Solution:
1 tsp sea salt
4 tsp water
Method:
Add salt and water to a container with a lid and shake until all the salt has dissolved.
Watermelon, Mint and Feta Milk Punch Cocktail:
1.5 oz milk punch
1 oz olive oil vodka
.5 oz simple syrup
1 bar spoon of saline
Method:
Add all ingredients into a mixing glass with ice and stir for 30 seconds.
Strain over a large ice cube into a rocks glass.
Garnish with a slice of watermelon and mint sprigs.
