Injured Grape Milk Punch

Method

1. 01

   Take a brandy snifter out of the refrigerator, ensuring it has been chilled for at least 30 minutes, completely cold.

2. 02

   Take a small roll of bandage and wrap it spirally around the middle of the brandy snifter, covering about 1/2 to 2/3 of the height. The bandage should look disordered and damaged to create a realistic 'injured' look.

3. 03

   Place two small decorative eyes on the bandage at appropriate positions above it, forming a 'wounded face' to enhance the theme.

4. 04

   In a professional shaker, add 45ml of white rum, 20ml of light cream, 90ml of grape juice, and 45ml of milk in sequence.

5. 05

   Add ice to the shaker until it is 2/3 full.

6. 06

   Secure the shaker lid and shake vigorously for 25-30 seconds (longer than usual), to fully emulsify the milk and light cream and thoroughly mix and chill the drink. Observe the shaker's exterior frosting and feeling cold.

7. 07

   Use a professional strainer to filter the shaken drink into the decorated brandy snifter, filling it to about 7/10 full to leave space for the cream topping.

8. 08

   In a professional mixing glass or metal jigger, add the remaining 40ml of light cream and 1 small spoon of salt.

9. 09

   ⑨ Use a whisk to beat the mixture at high speed for about 25-35 seconds. The salt will accelerate protein denaturation, enhancing the cream's stability. The cream should form soft or stiff peaks.

10. 10

    ⑩ Use a large spoon to gently scoop the whipped cream and slowly layer it from the center of the cup outward, stacking it to about 0.5-1cm below the rim, forming a full cream mountain.

11. 11

    ⑪ Sprinkle a moderate amount of crushed nuts evenly over the cream to add visual layers and a crunchy texture.

12. 12

    ⑫ Serve immediately for guests to enjoy.