Learn to Float
Rescued Curd Button
60ml Maker’s Mark
30ml Macadamia Milk and Vanilla Bean Syrup
25ml Acidified Lemon Juice
2 dashes Boker’s Bitters
30ml Full cream milk
This is a carbonated milk punch so I’ve broken down the method into three steps. Milk punch: combine 700ml of Makers Mark, 350ml of Macadamia Milk and Vanilla Bean Syrup, and 280ml of Acidified Lemon Juice in a large container. Allow to rest in a fridge for two hours. Gently pour mixture into 300ml of room temperature full cream milk. Allow to rest in a fridge for at least 6 hours. Gently strain the mixture through A cheese cloth, save the strained curds for the garnish. Carbonation: Carbonate the milk punch and leave under pressure in a fridge for at least two hours. Serving: Pour 120ml into a Highball, gently insert large ice block, place Frozen Curd Button on top of the large ice block.
THE STORY BEHIND THE COCKTAIL NAME
A toast to You. Life is tough, but you’re tougher. Even if you don’t feel like you’re doing great you’re here and that’s what matters! We all need a bit of encouragement every now and again and Learn To Float is here for you. Because when the tide is rising and you don’t feel like swimming, all you need to do is Learn To Float. So, here’s a toast to you, you magnificent marvellous human.