Milk Maid
A creamy tequila cocktail with coconut, lime and a hint of cucumber: fresh, round and tropical all at once.
Ingredients
- Blanco tequila45 ml
- Lime juice, freshly squeezed22.5 ml
- Simple syrup (1 part Sugar, 1 part Water)10 ml
- Coconut cream, stirred well25 ml
- Cucumber, to garnish (optional)3 slices
Method
- Fill a rocks glass with iced water, or put it in the freezer, so it is ice-cold when you serve.
- Pour the tequila, lime juice, syrup and coconut cream into a cocktail shaker.
- Fill the shaker with ice and shake vigorously for about 10 seconds, until the coconut cream is fully emulsified.
- Strain through a fine-mesh strainer into the cold rocks glass (tip out the iced water first, if you used it).
- Lay thin cucumber slices on top or along the rim to garnish, and serve at once.
Credit Elizabeth Weiss, The Whistler (Chicago)
About this drink
The Milk Maid was created by Elizabeth Weiss at Beloved in Brooklyn and later became a signature at The Whistler in Chicago. It follows classic sour logic (spirit, acidity, sweetness), with tequila's sharp agave edge in place of the usual rum. Cream of coconut gives a soft, almost milky body, while cucumber adds a cooling, green note.
Questions and answers
What gives the Milk Maid its creamy texture?
Coconut cream, which emulsifies with the tequila and lime during a hard shake and gives a full, almost milky consistency without any milk or cream.
Is coconut cream the same as coconut milk?
No. Coconut cream has a much higher fat content and gives the drink its signature creaminess, while coconut milk is thinner and makes the Milk Maid more watery.
