The Penrose owes a great debt to a prominent Meez/recipes for relief mixologist, Eamon Rockey, for popularizing and publishing his findings in making milk punch. Many ham-fisted attempts at making creamy and delicate clarified cocktails led us finally to this one, Penrose's Bourbon Milk Punch. It's like drinking a magic trick. Reading the ingredients you would never expect the clear slightly viscous cocktail sitting in front of you. And the recipe's proportions would leave most people expecting an unbalanced punch of flavors right to the gullet. But the milk curds work their magic when combined with the acid. The booze is stripped of much of its color - clarified - and in doing so many of the rough edges and harsh tannins are stripped away too. What's left is silky and creamy with balanced acidity and integrated flavors.
Pete Vasconcellos is a life-long restaurant professional and currently the general manager and bar director of the Penrose in New York City. Since he was 14 years old, Pete has worked in cafes, delis, night clubs, dive bars, banquet halls, and fine dining as a dishwasher, line cook, bartender, security guard, server, bus boy and manager. As a bartender/mixologist, Pete has created cocktail programs for notable establishments such as Blue Hill, The Dutch and The Crown.
He joined the Sleeping Giant Group in 2012 to open the Penrose and design the bar program. Since 2012 the Penrose has proudly served as the premier gastro-pub on NYC's Upper East Side.