Oh man, I have so many questions. Who exactly is out there milking tigers, and why do they think (or, even creepier, know) this drink should be named after it? Do they still have all of their limbs? I can’t imagine they do; we’ve all seen Tiger King by now, but not even Joe Exotic was into the tiger milking business – literally anyway, financially is a whole other kettle of fish.
Whilst Tiger King was an insane experience from start to finish, Tiger Milk is relatively tame in comparison. Although it uses strong alcohols – namely dark rum and brandy – it then combines them with sugar and half-and-half or milk, the latter being an option if you want a lighter drink. The end result is a cocktail that’s mellow and pleasant, and ranges between slightly or very creamy depending on whether you choose to use milk or half-and-half. I chose to use milk, partly because it’s all I had in and at the time I couldn’t go out to look for anything else (thanks COVID-19), and partly because I’m trying to be a bit healthier now that I’m stuck at home and not walking on a daily basis. Yes, I know that I can technically go out and walk still, but it’s different when it doesn’t have a purpose, you know? My usual daily walk had the purpose of ‘getting home’ behind it so I quite enjoyed putting on an audiobook and strutting my stuff for 30 minutes or so, but now it seems a bit pointless to do that. I am back into yoga though, but it’s not exactly what I would call an intense workout.
Anyway, I digress. Back to the cocktail!
I was also surprised to see that it recommended serving Tiger Milk in a wine glass. Aside from spritz’s and other wine based cocktails, wine glasses tend to be reserved for, well, wine. I’m not complaining, I love a multipurpose glass, but it does look a bit odd, especially because it genuinely does look like regular milk. Although, I guess it does give you the added bonus of when asked what you’re drinking you can say ‘Oh this? Oh yeah, Tiger Milk’. The reactions alone would be priceless.
Overall, it’s a nice drink. It’s not special, memorable or distinctive in any way, but it’s fine. If I was to make it again – and had all the ingredients – I would probably try the half-and-half option, just because I think my version is a touch too mellow. I get the impression that this drink needs to be decadent and rich, whereas at the moment it’s closer to being a White Russian but without that extra hit of coffee.
That being said, after trying it as the recipe originally intended I could fully see myself going back to the milk variant, just to save on some calories. Heretic, I know, but in these trying times it’s probably best I don’t lounge around my house drinking cream and booze.
Wait, what am I saying? That sounds like the perfect idea.
My segue skills are improving
♦ 1 ounce dark rum
♦ 1 ounce brandy
♦ 4 ounces half-and-half, or milk for a lighter option
♦ 2 teaspoons of sugar
Shake the ingredients together with ice and then strain into a chilled wine glass.