By Lucas Lichtenberg, creator of the cocktail:
“I was inspired by a Normandy speciality “la Teurgoule”, a recipe for rice pudding spiced with cinnamon and vanilla. So I concocted a clear milk punch based on Calvados. I then cooked a rice pudding and added it to Calvados already mixed with lemon juice. The hot cream will curdle on contact with the acidity. I let it rest in the fridge for a few hours.
After double filtration through a coffee filter, you have a wonderful Calvados-clarified rice pudding. It’s a comforting, finely spiced recipe. ”
Service: By the glass.
Garnish: Spoonful of rice pudding.