I must point out that adding milk to alcohol and then clarifying, as i did with the Arnold Palmer, is nothing new. Milk punch has been around since the seventeenth century. The difference between milk punch and my milk washing: milk washing is practiced on straight booze, not a cocktail, and it anticipates shaking to produce fantastic foam. Milk punches were not typically shaken. Over time, the whey in the milk-washed booze degrades and loses its foaming power. It doesn't go bad, it just loses its awesomeness. Use milk-washed boozes within a week or so.

Milk Punch -

A traditional milk punch contains booze, milk, and other flavors. The milk is induced to curdle and the curds are strained out; after the straining you are left with a clear, stable beverage. Here is Benjamin Franklins recipe from a letter he wrote in 1763:

Take 6 quarts Brandy, and the Rinds of 44 Lemons pared very thin; Steep the Rinds in Brandy 24hours; and then strain it off. Put to it 4 Quarts of Water, 4 large Nutmegs grated, 2 quarts of Lemon Juice, 2 pound of double refined Sugar. when the sugar is dissolv'd, boil 3 Quarts of Milk and put to the rest hot as you take it off the Fire, and stir it about. Let it stand two Hours; then run it thro' a Jelly-bag till it is clear; then bottle it off.* 

Why Make milk punch?? Milk punches are known for their soft, round flavors. That softness isn't caused just by the presence of milk but by the removal of phenolic compounds from the brandy via the casein-rich curds. Old Ben Franklin might have been dealing with some pretty rough brandy back in 1763, and the milk would have stripped away a lot of its harshness. Ben didn't mention the awesome foaming properties, because at that time no one was shaking cocktails with ice! Pity!

* Courtesy Bowdin and Temple Papers, in the Winthrop Family Papers, Massachusetts Historical Society

All milk washing follows this procedure, but some liquors will curdle the milk even if you don't add any acid. In coffee infusions, the combination of alcohol and coffee is usually enough to curdle the milk on its own; ditto with cranberry-infused liquor. When ever you milk wash, follow the tips above, like making sure to add the liquor to the milk, not the other way around, and gently stirring the curds to mop up all the free casein, and you'll get good consitent results.

Most of the time when I'm milk washing, I'm focused on very astringent ingredients such as tea. I have tested milk washing on less astringent polyphenol-rich aged spirits such as bourbon and rye and brandy. In these spirits, the oak in concert with the alcohol typically curdles the milk by itself. The oak in aged spirits not only destabalizes milk by adding polyphenols that bind to casein, it also reduces the pH to around 4or 4.5, making the milk break more easily. Unfortunately, the milk washing really, really strips the oak flavor and color. Way too much in my opinion.

You can milk-wash spirits without polyphenols , not to remove flavors but just to get the textural effects. Robby Nelson, a former bar manager at Booker and Dax, made daiquiris with milk-washed white rum, and were they good! I use milk-washed white rum to make and orange Julius variant called the Dr. J, which makes use of typical daiquiri specs ( 2 ounces rum, 3/4 ounce lime juice, flat 3/4 ounce simple syrup, pinch salt) but replaces thelimejuicewith lime-strength orangejuice (add 32 grams citic acid and 20 grams malic acid to a liter of orange juice) and a drop of vanilla extract