In the ever-evolving world of mixology, few techniques balance tradition and modern precision like Milk Punch, also known as Milk Washing. Mixing milk with spirits sounds counterintuitive until you see the result: cocktails that pour clear and bright, drink remarkably smooth, and carry a soft, rounded texture that is difficult to achieve with dilution and chilling alone. Milk washing is not a gimmick. It is clarification with purpose: stripping harsh edges, tightening flavor

When crafting a great cocktail, bartenders balance sweetness, bitterness, alcohol strength, and acidity to build a drink that tastes intentional rather than accidental. One scientific variable often ignored behind the bar is pH, a number that describes how acidic a liquid is. Used properly, pH becomes a practical tool for dialing-in flavor, avoiding stability problems (like curdling), and keeping results consistent across shifts.