What has all this got to do with bartending and cocktails?
Camel milk, folks.
We may have missed the memo, but camel milk is a thing and it features in this recipe from Scout Sydney.
“The Camelflage is basically a camel and dairy Milk Punch, with bergamot, yuzu, raspberry, and then the pet nat when that goes flat we make it into a caramel,” says owner and bartender Matt Whiley in our interview with him here.
Take a look at the recipe below, but beware if you’re wanting to replicate it: it can cost around $25 a litre for camel milk, so it may end up being an expensive experiment.
- 35 ml Ketel One
- 40 ml berry split camel & cow milk
- 20 ml Pet Nat caramel
- 5 ml bergamot juice
- 1 ml yuzu juice
- Stir quickly, and strain over block ice in a rocks glass.
Recipe from Scout Sydney.