Orange Julius
Orange Julius
- 6 3/4oz Prairie Organic Gin
- 2 3/4 oz Elderflower liqueur
- 2 oz Leroux orange curacao liqueur
- 3 3/4 oz Blanc Vermouth
- 6 3/4oz Orange juice
- 6 oz Lemon juice
- 4 1/2 oz Rosemary simple syrup*
- 8 dashes Orange bitters
- 9 oz Whole milk with 1 vanilla bean split
- Garnish with orange
Developed by: Linda Douglas
Prep: Combine all ingredients except the milk in a bowl, then gently pour the mixture over the milk in a large container. Allow the mixture to curdle and separate for one hour. Line a fine-mesh strainer with a coffee filter, gently pour the liquid through, and filter until crystal clear; bottle and store in the refrigerator until service.
Serve: Pour 3 oz of the punch over a large ice rock in a double old-fashioned glass, stir for 10 seconds, and garnish with an orange segment.
Bartender Technique Notes
*Rosemary simple syrup: Dissolve 1 cup sugar in 1 cup boiling water, remove from heat, and steep 3–4 fresh rosemary sprigs covered for 20 minutes. Strain, cool, and refrigerate in a sealed jar.
**Milk Clarification: Ensure the spirit-and-acid mix is poured into the milk (not vice versa) to guarantee a clean, stable curding process.
***Filtering: For absolute clarity, pass the liquid through the collected curds a second time if the first run appears cloudy.
