Welcome, Mentoring & Advising Summit participants! We're so thrilled that you’re joining us at the University of Pittsburgh for the virtual edition of this inspiring event. And, thanks for joining me here at The Fizzy Coupe!
My name is Lisa, and I oversee Pitt’s digital mentoring and networking platform, Pitt Commons. However, when I put on my other hat, I am a certified mixologist and I teach virtual cocktail classes. When I was asked by my colleagues to shake up a special cocktail just for this group of hard-working mentors, advisors, and coaches, I jumped at the chance! We are missing seeing all of you in person at the Summit this year, but at least we can raise a virtual toast to each other and share in this community together.
We have a very special treat for you: not only will you attend amazing sessions, have the opportunity to network with the 1,000+ incredible folks in attendance, and enjoy a delicious cocktail, but you can also whip up some life-changing cookies developed by my friend and fellow Pitt colleague, Callan, over at The Cozy Plum.
You see, Callan is not only an all-star member of the Provost's office academic team, but she’s also a wonderful dessert developer and blogger. I’ve had many of her treats, and trust me, you’ll want to make these cookies as soon as possible!
Callan and I decided to do a classic cookies and milk pairing...but elevated and made for adults to enjoy.
First, head over to The Cozy Plum for detailed instructions and the recipe for brown butter chocolate chip cookies. They are simple to make, and the brown butter will completely change your mind about how chocolate chip cookies should taste!
Right this way:
While your dough is chilling, you’ll have more than enough time to shake up this cocktail. It’s a decadent treat that complements the delicious brown butter and chocolate-y flavors of Callan’s cookies.
My guiding philosophy here at TFC is to make cocktails that are delicious, simple to make at home, contain easily accessible ingredients, and are FUN to drink. This one is no exception. It's based on the classic milk punch cocktail that dates back to colonial times and was hugely popular in the States until after the Second World War, when it fell out of fashion.
I also am a huge fan of Christina Tosi and all the whimsical treats she's created at Milk Bar. Inspired by her cereal milk, I wanted to create a nostalgic riff on the milk punch cocktail that would pair perfectly with Callan's brown butter cookies. Using everyone's favorite cereal, Peanut Butter Captain Crunch, I infused those peanut buttery puffs in milk and shook up a cocktail that will leave you smacking your lips and looking for a refill! This drink is easy to make, but you'll just need to plan ahead by 20 minutes to give your milk enough time to soak up all the peanut butter flavor. It's totally worth it, I promise!
Captain Punch
Makes 1 cocktail
For the infused milk:
1 1/3 cups (50 grams) of Peanut Butter Captain Crunch
1 3/4 cups (412 grams) of cold milk
1 tablespoon (15 grams) packed light brown sugar
1/8 teaspoon kosher salt
Crush the cereal into a sand- or gravel-like consistency with the back of a spoon or a meat tenderizer. Pour crushed cereal into the milk and let it steep at room temperature for 20 minutes. Strain the mixture through a fine-mesh strainer, and collect the milk in a bowl. Use the back of a spoon to wring out any last drops of milk, but don't force the mush through the strainer! Stir in the sugar and salt until fully dissolved. You'll have a little left over after making the cocktail, and it will last in the fridge for up to a week.
For the cocktail:
4 1/2 oz. infused milk
1 1/2 oz. bourbon
Ice
Garnish: mini peanut butter cup
Add the milk and bourbon into a cocktail shaker (or, you can use a lidded Mason jar or sealable sport water bottle) with a handful of ice cubes. Shake until well-chilled. (Check out this post for shaking instructions.). Strain into a glass and garnish with a mini peanut butter cup.
(Note: if you're making multiple cocktails or want to adjust the volume of your drink, simply use a ratio of 3 parts of the infused milk to 1 part of the bourbon. Whiskey not your thing? This is also great with a dark rum or brandy!)
Pair with your brown butter chocolate chip cookies, eat, sip, and enjoy! Cheers, and can't wait to see you at the Summit!