Cocktails with Milk
Milk is the creamy, nutrient-rich liquid produced by mammals — in the kitchen and bar, almost always cow’s milk.
Substitutes for Milk
It is body without weight, so a substitute is chosen by fat: less and the drink thins, more and it becomes a dessert. Plant milks behave differently under acid, so add the citrus last and shake briefly whichever you use.
Often confused with
Cream
Far higher in fat: it whips, floats and enriches where milk lightens. The two are not interchangeable in a recipe that names one.
Condensed and evaporated milk
Concentrated, and condensed milk is sweetened as well; they bring body and sugar together and cannot lengthen a drink the way milk does.
Storage
Refrigerated and by the date, and kept away from anything aromatic. Milk left on a station warms faster than anyone expects, and warm milk in a shaker curdles against citrus that cold milk would have tolerated.
