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Crack open the cocktail menu at any high-end restaurant or bar these days, and you’ll probably find milk punch on the list. Lately, the clarified libation has turned up everywhere from New York to Hong Kong. But though they’re freshly trendy, these drams have long since established their place as a foundational way to make a great beverage.
“Milk punch has been around for hundreds of years,” says Austin Hennelly, bar director at Kato, the Michelin-starred tasting-menu…
