In addition to its seriously dope outdoor space, newcomer Forrest Point in Bushwick also boasts incredible cocktails, including some made with curdled milk. Not the most appetizing setup, to be sure, but the truth shall set you free, and so shall a few glasses of Milk Punch, as made by the bar's mixologist Dustin Olson. We asked Olson to walk us through the process and explain how this delicious drink gets made; prepare for some chunky milk shots.

Despite the name and the inclusion of the dairy, the cocktail isn't creamy like a White Russian; instead, it's translucent, so much so that without being told, there's no way you'd know there was milk in it. So why use milk at all? "The best way to describe the role the milk plays is how it allows all the ingredients to interact with each other," Olson explains. "You're dealing with a number of elements in any punch—spirits, botanicals, fruit, sugar, acid—all looking to play a part. Sometimes it can feel like a street fight in your mouth. The milk makes it feel like a dance."