Milk Punch is a historic cocktail that uses a surprising scientific process called 'clarification.' It was first recorded by Aphra Behn in 1688. The process involves adding boiling milk to a mixture of spirits (usually brandy or rum), sugar, and citrus juice. The acid in the citrus causes the milk to curdle. When the mixture is strained, the milk solids (curds) act as a natural filter, stripping away harsh tannins and impurities while leaving behind the whey. The result is a crystal-clear, shelf-stable liquid with a silky, velvety mouthfeel. Because the proteins in the milk 'trap' the bitter elements, the drink became a popular way to make rough spirits more elegant. Even Benjamin Franklin was a fan, writing his own recipe for Milk Punch in 1763.