This drink by bartender Elizabeth Weiss from The Whistler in Chicago showed up on their “greatest hits” cocktail menu for their 10th anniversary bash, and one taste of its strange, ethereal flavor will show you why it was so popular.
There’s no actual milk in it– the bright white color comes from a healthy measure of cream of coconut. It needs to be the sweet, syrupy kind, not coconut milk or unsweetened coconut cream.
Shake everything (including the cucumber) with ice, and strain into an ice-filled short glass. Garnish with a fresh slice of cucumber and a light sprinkle of salt.
- Milk Maid Cocktail from Imbibe magazine