This is a surprisingly refreshing drink and one, we served each guest, upon arrival, at the Tasting Room.
Not only was it intriguing, it began the conversation about the cheese making process. It's that puddle of golden liquid created from the first spoon full of yogurt and the same liquid that is ladled off during the cheesemaking process.
Some guests may shrink when they learn that their cocktail is made with whey and I have yet to find someone who doesn't fall under its spell.
Milk punch is a 17th century phenomenon that requires filtering the whey to clarify the liquid - we don't go to that extent as we've learned the taste is the same filtered or not.
MILK PUNCH - WHEY COCKTAIL
San Pelligrino Limonata
Equal parts whey and honey mead - shake with ice in a cocktail shaker and pour into a 17th century wine glass (just kidding). Finish with a splash of limonata and garnish with a sprig of thyme. Serve immediately.