Someone may have already pointed this out but lemons were much smaller back in Franklin's time so if you cut it down from 11 to 7 or 8 lemons, the 45 g sugar would probably suffice and was probably an appropriate ratio back then with those tiny lemons.
The way you stir actually does help the sugar dissolve! There are other ways to achieve the same effect but what you want for ideal dissolving and mixing is turbulent motion. In a perfect whirlpool the particles are functionally motionless relative to each other so it doesnt help dissolve much. When we normally stir we dont create a "perfect" whirlpool so ot still gets the job done but creating tubulence by stirring against it helps. This comes up in coffee which im a big nerd with, its often recomended to stir woth a north-south east- west motion to get the most even mixture quickly
I went with 1.5 cups sugar and only 3 cups water and it was great. We used is as a cocktail base and then added more flavorings with Amaro and bitters. Endless possibilities. I'll be making this in some form every year for the holidays.
Been doing Clarified milk punches for a couple years now, they are especially nice in really large batches because you're pretty much set for drinks for the next few weeks when you're not feeling up to making something that evening. Plus I reuse the curds to make semifreddo, gives it a twang.
You want to filter it through the curds. The curds are what are providing the most filtration, so your two step filtering was not ideal. You want to run it through a coffee filter, and let the curds stay in the filter. The first drips through will still be a bit cloudy, but you just dump that back into the filter. Hopefully that makes sense.
Yessir! Can’t tell you how frustrating it can be sometimes when I accidentally barely bump the cambro and the milk solids seep through my filter so I’d have put it back through the curdle haha.
Curds will plug and clog the coffee filter, which ultimately ends with no more filtration. That’s what has happened to me. Two-step filtration is a must, imo.
I like running it through something like an aeropress to force the liquid to run straight through the curds. I've found the pourover type filters to result in not as clear final product since some seems to go through the side of the filter and not through the curds. Kinda want to 3d print something like a giant aeropress for this purpose, ha
So cool! Didn’t know what milk punches were until I started working at my bar here in Memphis. My bar manager is quite the educated barfly (except I don’t think he is subscribed.. shame) but he does a clarifies milk punch using cereal milk (fruity pebbles) with strawberries lemons and gin.. so damn good especially for those “I don’t like gin” guests
Something that could be noteworthy is that clarified milk punches wont last forever per se, just if the alcohol content is high enough. But I think with 10 percent alcohol and a whole bunch of citrus, therefore a low pH you should be fine(low being below 4)
ive made milk punch before, and enjoyed it a lot. I hope you do more milk punches and other punches, cause they are a lot of fun to bring to gathering.
I've made this recipe a few times with demerara sugar and it's always been good. But I agree, it would be much improved with a little more sugar. The overall flavor profile though is great!
I just finished the Walter Isaacson's biography of Franklin about the month ago. So this was a fun video to watch! I love how you always bring in the relevant history.
Pretty good vid. I've been making milk punch for a while. Hopefully, here is some constructive criticism: #1 - DON'T SQUEEZE!!!! Squeezing forces some of the curd through the filter. The point is to clarify, so you don't want that. Be patient and let it drip. It takes a long time. #2 - As mentioned in other comments, skip the coffee filter. Save the curd and pour the partially clarified punch through it again. Keep repeating until the punch has "passed bright". If you can't get it "bright" , you can add a small portion of isinglass (collagen) to each bottle. #3 - Don't waste all that lemon peel. Put it in a bowl and pour a cup of sugar on it. After a few days the sugar will draw out more citrus oil. Cut the oil with a little water to dissolve the sugar and add a touch of vodka or grain alcohol to make oleo saccharum. #4 - Dissolve the sugar in the water. Sugar doesn't dissolve well in alcohol. For a "closer to authentic taste", use turbinado sugar. I suggest you try again and post updated content.
Awesome! I have an 18th century themed homebar, and these old drinks are very interesting. They use a lot of egg, milk etc, things I'm not completely comfortable with making drinks with. I'll have to try this sometime. Coconut milk would ease my mind a little more.
When pouring from a large container into a little container, I always put the little container onto a clean sheet pan to catch the stuff you spilled and keeps the counter clean!
Hey Leandro! I am a 16 years old aspiring bartender from Brazil. I'm not much of a drinker, i just like to do the cocktails for my parents and siblings. Your videos have helped me and inspired me a lot so thank you! Also, can you do a drink called "Caipirinha"? Is a simple cocktail with Cachaça and lime but i would like to see your take in it! Cheers and keep up the good work
A suggestion- Watching with earphones, and the speaking/recording is very quiet and the intro music (and ads- get that coin!) is comparably quite loud. Some volume leveling would be appreciated! 🙏 🙇♂️
If I were to take a guess, the creaminess is due to the lactose still filtering through the cloth. That's why proper cream soda has a slightly different mouthfeel to regular soda
Just recently, I tried out a recipe for "pineapple clarified milk punch". Kinda similar, but with a split-base of brandy and rum, and infused with lemon peel and chopped nutmeg/cinnamon/star anise. Later added some pineapple juice as well. (Recipe is easy to find via google, I just don't want to advertise/link other content here.) The smell of the finished cocktail was amazing! Taste was really good, too, but the smell was freaking good.
After you start to strain the curds out it will still be a little cloudy. Put that liquid from the first 30 minutes or so of straining back through the curds and it will be crystal clear. The clarification comes from straining through the curds.
I have made this, but before soaking the lemon peels in brandy I poured the sugar over top and got oleo. Then Poured the brandy over it. 24 hrs later the sugar was completely dissolved.
Pretty sure with the big bowl, ad long as you poor it slowly and constantly move it, increasing the angle, it won't spill like that. Don't hate me if I'm wrong though
Hi! You were talking about Loaf Sugar most likely being used in the OG recipe and about how it might give it some molasses flavor. Could you make this with brown sugar to give it a similar taste? I LOVE your channel. I missed the last 2 weeks of school (I'm a SpEd teacher in an elementary school) and spent hours/day watching you and several of your CZcams mixologist buddies. Thank you for keeping me so entertained and inspired while I was in quarantine!!!
I make a clarified bourbon sour every year for my friends. I modified it from recipes found on some other bar channels here on YT. Even cutting the sugar in half, it's still too sweet for me, so I'd probably really like this one as-is. I'd like to see a modification using simple syrup rather than raw sugar to make dissolution go faster. Either way, once we can do big parties again, I might actually go and full-batch this cocktail and save myself a ton of time (or just bottle a year's supply of it).
Try making it with rye, it just cuts better through the clarification process than bourbon and yields a more well balanced result. I’ve done clarified Whiskey Sours both with bourbon and rye, and the rye is just superior all the time (even though I like my regular sours more with bourbon than rye)
It's interesting to me that even the lemon juice becomes shelf stable. I wonder what it is that the milk does that stops the lemon juice oxidizing. It's clearly separate from just the alcohol because an unclarified punch will not stay good for very long.
I wonder if Franklin’s lemons were as large as those commercially available today. With hybridization and standardization, many of our modern fruits are quite different from those in colonial times.
@@TheEducatedBarfly From a modern commercial bar perspective, probably not. But I'm sure you know folks who will go out of their way for something unique - even if it's a bit spendy. Maybe you and Max Miller over at "Tasting History" should team up for a historically correct lemon cocktail :-) .
Great video! I'm somewhat surprised that Franklin's recipe is on the tart side, since I equate old-timey cocktails to be a little on the sweeter side. :)
Tips for next time -- or for anyone trying this at home. 1. I know Franklin's recipe calls for hot milk, but per Dan Souza of America's Test Kitchen, cold milk actually yields better results. 2. The curds are actually more effective at filtering/the cocktail than the nut milk bag AND the coffee filter combined. I've also heard tablecloths are a good filter. Natural fibers around 50 microns are ideal. Coffee filters are around 20 microns, and that extra tightness just makes it take longer to filter without really preventing any further curds getting through. 3. I recommend re-running your punch through once fully filtered -- or at least after around 1/3 of the punch has gone through and the curds have settled in your filter(s), run that first portion back through. Like I said, the curds themselves create a far more effective filter than the nut milk bag, paper towel, coffee filter, or whatever you are using. 4. While it's true that any vegetarian/vegan alternatives may work, they won't be as effective at producing small, consistent curds as animal milk. Cow milk and goat milk are the best bets. And whole milk is typically the best concentration.
@@TheEducatedBarfly Yeah no worries, I understood your goal with the video. I think it was a cool experiment that turned out pretty well. Just wanted to share a bit of knowledge for anyone who doesn't have much experience with clarified milk punches. I've been enjoying them a lot lately with clear cubes from Ghost Ice, which I learned about from your 2nd channel a few months ago. Thanks!
Just an interesting note, you mentioned that you are liking sweeter drinks as you get older, there may be some logic to that. As I understand it as we get older our ability to taste sweeter flavors is reduced, so what we like/don't like tends to shift as we age.
Hey man just found your channel and I love it. Iv been a cocktail bartender for 27 years now and you’ve filled in more than a few blanks in my knowledge. I just followed the recipe, and I had a great result, my second batch is maturing as we text. Just wondering, if I strain it, then use a coffee filter. Could I use a BRITA water filter to enhance the clarity? I saw them on sale in a store near me and wondered if you ever tried it?
Does anyone know WHAT kind of brandy would be more appropriate for this? I am thinking cognac or a french brandy would make sense flavour wise, but guessing that apple brandy was more available in the american colonies. Any ideas?
I shot an episode that we’re editing now. It’ll be released on Tuesday on our Freepour channel and we’ve spent the last month testing its Shelf Stability. So a little different in focus from Kevin Kos. Excited to see what y’all think of it
wait, so what did you realize after you cut the original recipe down to a quarter? seems like something is missing at the 2:39 mark. regardless, enjoy the videos!
All of the other videos I've watched do not let it rest for that long...Really just until it strains through. Are you letting it rest for 24 hours because that is what franklin called for? Otherwise no need to rest?
So.....are we going to talk about how he said you need to let the brandy infuse for 24 hours.....and he let it sit for maybe 5 mins? He is wearing the same outfit...come on guys.
«Franklin was the most famous intellectuels of his time.» Is this the sum of American stupidity ? No. In the Unfit States of Absurdia, its called common knowledge.
Someone may have already pointed this out but lemons were much smaller back in Franklin's time so if you cut it down from 11 to 7 or 8 lemons, the 45 g sugar would probably suffice and was probably an appropriate ratio back then with those tiny lemons.
That’s a good point
I came to say this. Not enough people are upvoting this comment as it is key to this recipe in my opinion.
You sure it would still be shelf stable?
The way you stir actually does help the sugar dissolve! There are other ways to achieve the same effect but what you want for ideal dissolving and mixing is turbulent motion. In a perfect whirlpool the particles are functionally motionless relative to each other so it doesnt help dissolve much. When we normally stir we dont create a "perfect" whirlpool so ot still gets the job done but creating tubulence by stirring against it helps. This comes up in coffee which im a big nerd with, its often recomended to stir woth a north-south east- west motion to get the most even mixture quickly
Fun fact, there’s still no exact calculations to calculate turbulence or turbulent flow in a fluid (that’s gas included)
@@alphasalazar2490 they need to consult with a barista apparently
I went with 1.5 cups sugar and only 3 cups water and it was great. We used is as a cocktail base and then added more flavorings with Amaro and bitters. Endless possibilities. I'll be making this in some form every year for the holidays.
Dude, I gotta admit...you have the coolest name on the planet!!!!
Been doing Clarified milk punches for a couple years now, they are especially nice in really large batches because you're pretty much set for drinks for the next few weeks when you're not feeling up to making something that evening.
Plus I reuse the curds to make semifreddo, gives it a twang.
You want to filter it through the curds. The curds are what are providing the most filtration, so your two step filtering was not ideal. You want to run it through a coffee filter, and let the curds stay in the filter. The first drips through will still be a bit cloudy, but you just dump that back into the filter. Hopefully that makes sense.
Cold milk will result in smaller curds, increasing your clarity.
Yessir! Can’t tell you how frustrating it can be sometimes when I accidentally barely bump the cambro and the milk solids seep through my filter so I’d have put it back through the curdle haha.
Curds will plug and clog the coffee filter, which ultimately ends with no more filtration.
That’s what has happened to me. Two-step filtration is a must, imo.
I like running it through something like an aeropress to force the liquid to run straight through the curds. I've found the pourover type filters to result in not as clear final product since some seems to go through the side of the filter and not through the curds. Kinda want to 3d print something like a giant aeropress for this purpose, ha
@@brenthronik6066 Thats a neat idea. I think my standards for being clear, are perhaps not as stringent as some peoples.
So cool! Didn’t know what milk punches were until I started working at my bar here in Memphis. My bar manager is quite the educated barfly (except I don’t think he is subscribed.. shame) but he does a clarifies milk punch using cereal milk (fruity pebbles) with strawberries lemons and gin.. so damn good especially for those “I don’t like gin” guests
Something that could be noteworthy is that clarified milk punches wont last forever per se, just if the alcohol content is high enough. But I think with 10 percent alcohol and a whole bunch of citrus, therefore a low pH you should be fine(low being below 4)
I made a huge batch of clarified milk punch for Christmas last year. It's dangerously smooth.
ive made milk punch before, and enjoyed it a lot. I hope you do more milk punches and other punches, cause they are a lot of fun to bring to gathering.
I've made this recipe a few times with demerara sugar and it's always been good. But I agree, it would be much improved with a little more sugar. The overall flavor profile though is great!
I just finished the Walter Isaacson's biography of Franklin about the month ago. So this was a fun video to watch! I love how you always bring in the relevant history.
Pretty good vid. I've been making milk punch for a while. Hopefully, here is some constructive criticism: #1 - DON'T SQUEEZE!!!! Squeezing forces some of the curd through the filter. The point is to clarify, so you don't want that. Be patient and let it drip. It takes a long time. #2 - As mentioned in other comments, skip the coffee filter. Save the curd and pour the partially clarified punch through it again. Keep repeating until the punch has "passed bright". If you can't get it "bright" , you can add a small portion of isinglass (collagen) to each bottle. #3 - Don't waste all that lemon peel. Put it in a bowl and pour a cup of sugar on it. After a few days the sugar will draw out more citrus oil. Cut the oil with a little water to dissolve the sugar and add a touch of vodka or grain alcohol to make oleo saccharum. #4 - Dissolve the sugar in the water. Sugar doesn't dissolve well in alcohol. For a "closer to authentic taste", use turbinado sugar. I suggest you try again and post updated content.
I actually don’t waste the curd either.
You can eat it and it’s delicious
Awesome! I have an 18th century themed homebar, and these old drinks are very interesting. They use a lot of egg, milk etc, things I'm not completely comfortable with making drinks with. I'll have to try this sometime. Coconut milk would ease my mind a little more.
The stirring clockwise & counter actually does help the Sugar dissolve faster. I do it all the time.
When pouring from a large container into a little container, I always put the little container onto a clean sheet pan to catch the stuff you spilled and keeps the counter clean!
Never tried to make clarified punch but since so many cocktail youtubers including you have done that a number of times now i think i should try this.
Hey Leandro! I am a 16 years old aspiring bartender from Brazil. I'm not much of a drinker, i just like to do the cocktails for my parents and siblings. Your videos have helped me and inspired me a lot so thank you! Also, can you do a drink called "Caipirinha"? Is a simple cocktail with Cachaça and lime but i would like to see your take in it! Cheers and keep up the good work
czcams.com/video/6TvSSVAIpqQ/video.html&ab_channel=TheEducatedBarfly
I love making milk clarified cocktails and punches.
A suggestion- Watching with earphones, and the speaking/recording is very quiet and the intro music (and ads- get that coin!) is comparably quite loud. Some volume leveling would be appreciated! 🙏 🙇♂️
If I were to take a guess, the creaminess is due to the lactose still filtering through the cloth. That's why proper cream soda has a slightly different mouthfeel to regular soda
Just recently, I tried out a recipe for "pineapple clarified milk punch". Kinda similar, but with a split-base of brandy and rum, and infused with lemon peel and chopped nutmeg/cinnamon/star anise. Later added some pineapple juice as well.
(Recipe is easy to find via google, I just don't want to advertise/link other content here.)
The smell of the finished cocktail was amazing! Taste was really good, too, but the smell was freaking good.
Smells like ".............lemony brandy" those are the kind of descriptive notes I subscribed for!
After you start to strain the curds out it will still be a little cloudy. Put that liquid from the first 30 minutes or so of straining back through the curds and it will be crystal clear. The clarification comes from straining through the curds.
👌 Video starts at 00:00👌
It practically starts out as a sidecar. As I love a good sidecar, I'll have to try this.
I have made this, but before soaking the lemon peels in brandy I poured the sugar over top and got oleo. Then Poured the brandy over it.
24 hrs later the sugar was completely dissolved.
I really like a good Milk punch clarification, and this recipe is definitely worth trying out.
add to Franklin's accolades "thrower of kick ass parties"
Thanks for not having us watch you peel 11 lemons. Gonna have to give this a try.
That’s not a 200 year old punch. You just made it right on the show!
if you filter it a second time through the curds you will get a much clearer result.
I have some 130 proof single cask apple brandy from Laird's left, I think that will make a banger of a drink with this recipe
Love a milk punch!
Great video! Would love to see you create your own milk punch recipe, any spirit, citrus or flavored milk infusion 🔥🔥🔥🔥🤘🏻
Pretty sure with the big bowl, ad long as you poor it slowly and constantly move it, increasing the angle, it won't spill like that. Don't hate me if I'm wrong though
Hi! You were talking about Loaf Sugar most likely being used in the OG recipe and about how it might give it some molasses flavor. Could you make this with brown sugar to give it a similar taste? I LOVE your channel. I missed the last 2 weeks of school (I'm a SpEd teacher in an elementary school) and spent hours/day watching you and several of your CZcams mixologist buddies. Thank you for keeping me so entertained and inspired while I was in quarantine!!!
I make a clarified bourbon sour every year for my friends. I modified it from recipes found on some other bar channels here on YT. Even cutting the sugar in half, it's still too sweet for me, so I'd probably really like this one as-is.
I'd like to see a modification using simple syrup rather than raw sugar to make dissolution go faster.
Either way, once we can do big parties again, I might actually go and full-batch this cocktail and save myself a ton of time (or just bottle a year's supply of it).
Also, if you could figure out a good way to batch it down to a 750ml bottle for the times when you don't need enough for your whole crew.
Try making it with rye, it just cuts better through the clarification process than bourbon and yields a more well balanced result. I’ve done clarified Whiskey Sours both with bourbon and rye, and the rye is just superior all the time (even though I like my regular sours more with bourbon than rye)
I just had this last night at Bazaar Meat. It was amazing!
It's interesting to me that even the lemon juice becomes shelf stable. I wonder what it is that the milk does that stops the lemon juice oxidizing. It's clearly separate from just the alcohol because an unclarified punch will not stay good for very long.
I wonder if Franklin’s lemons were as large as those commercially available today. With hybridization and standardization, many of our modern fruits are quite different from those in colonial times.
🤔 great thought. Not much we can do about though
@@TheEducatedBarfly From a modern commercial bar perspective, probably not. But I'm sure you know folks who will go out of their way for something unique - even if it's a bit spendy. Maybe you and Max Miller over at "Tasting History" should team up for a historically correct lemon cocktail :-)
.
@@TheEducatedBarfly you could simply reduce the amount of lemons by a third or half
@@2toothsomelol. Thinking same. “Nothing we can do” 😂
Great video! I'm somewhat surprised that Franklin's recipe is on the tart side, since I equate old-timey cocktails to be a little on the sweeter side. :)
Yeah me too. Old recipes are usually sweeter
Tips for next time -- or for anyone trying this at home.
1. I know Franklin's recipe calls for hot milk, but per Dan Souza of America's Test Kitchen, cold milk actually yields better results.
2. The curds are actually more effective at filtering/the cocktail than the nut milk bag AND the coffee filter combined. I've also heard tablecloths are a good filter. Natural fibers around 50 microns are ideal. Coffee filters are around 20 microns, and that extra tightness just makes it take longer to filter without really preventing any further curds getting through.
3. I recommend re-running your punch through once fully filtered -- or at least after around 1/3 of the punch has gone through and the curds have settled in your filter(s), run that first portion back through. Like I said, the curds themselves create a far more effective filter than the nut milk bag, paper towel, coffee filter, or whatever you are using.
4. While it's true that any vegetarian/vegan alternatives may work, they won't be as effective at producing small, consistent curds as animal milk. Cow milk and goat milk are the best bets. And whole milk is typically the best concentration.
Thanks for that. The point of this video was to recreate Franklin’s recipe as written and taste it. I did read the article on using cold milk tho :)
@@TheEducatedBarfly Yeah no worries, I understood your goal with the video. I think it was a cool experiment that turned out pretty well. Just wanted to share a bit of knowledge for anyone who doesn't have much experience with clarified milk punches. I've been enjoying them a lot lately with clear cubes from Ghost Ice, which I learned about from your 2nd channel a few months ago. Thanks!
Just an interesting note, you mentioned that you are liking sweeter drinks as you get older, there may be some logic to that. As I understand it as we get older our ability to taste sweeter flavors is reduced, so what we like/don't like tends to shift as we age.
I've been looking for printer's punch, I wonder if they're the same.🤘🤘🏻🤘🏼🤘🏽🤘🏿😎🤘🏾
Thank you'
Great
Hey man just found your channel and I love it. Iv been a cocktail bartender for 27 years now and you’ve filled in more than a few blanks in my knowledge. I just followed the recipe, and I had a great result, my second batch is maturing as we text. Just wondering, if I strain it, then use a coffee filter. Could I use a BRITA water filter to enhance the clarity? I saw them on sale in a store near me and wondered if you ever tried it?
I’ve never tried it and I think I should 😂 glad you dug the recipe and thanks for the support!
Can you make a playlist for those who are day to day sweet drinkers
I must try the coconut milk version!
also, any recommendations for newer builds?
Does anyone know WHAT kind of brandy would be more appropriate for this? I am thinking cognac or a french brandy would make sense flavour wise, but guessing that apple brandy was more available in the american colonies. Any ideas?
Was wondering if you would do a video on oleo citrate? Seems like one of those too good to be true things and wondered what you thought of it
I shot an episode that we’re editing now.
It’ll be released on Tuesday on our Freepour channel and we’ve spent the last month testing its Shelf Stability. So a little different in focus from Kevin Kos. Excited to see what y’all think of it
I'm going to have to give this a try. Any idea if this is lactose free?
any notes about the brandy? would apple brandy be appropriate, or would franklin have preferred french brandy?
Always wanted to try this with tiki cocktails… seems like it would work pretty well considering all the citrus.
Wonder what I should try first… 🤔
If you’re doing tiki you should clarify with Coconut MilkB
Oh and do a jungle bird!
@@TheEducatedBarfly putting a coconut milk clarified jungle bird on the shoot schedule! Thanks for the great idea.
@@TheEducatedBarfly Sub rum?
did you half the recipe that's in the description for the video cuz everything is halved but the 6 cups of brandy?
Love your channel! What kind of brandy would you recommend for this recipe?
I used American Brandy but really any kind will work :)
by any chance someone knows if a clarified cocktail (by adding milk) will contains dairy? I mean the final product will be dairy free?
Leandro’s forearms makes my heart dissolve 👌
😂
wait, so what did you realize after you cut the original recipe down to a quarter? seems like something is missing at the 2:39 mark. regardless, enjoy the videos!
Pls what brand of citrus juicer is that?
Does the coconut milk curdle in the same way that the milk does?
Yes it curdles, not sure if it’s exactly like milk but for the purposes of clarifying a cocktail it works great
What Brandy did you use?
Vegan pro tip: you can use aquafaba instead of milk and it works very well
You can also use coconut milk
You should have used at least raw sugar for the flavour!
"This is a good vomit recipe". Sign me right the f up!
I see you have the same knock-off Chemex as I do. 😂
So... @DarrenOrange.... DO you already know how to make fake vomit? 😂
All of the other videos I've watched do not let it rest for that long...Really just until it strains through. Are you letting it rest for 24 hours because that is what franklin called for? Otherwise no need to rest?
"nutmet"?
Can you do Almond milk?
No, but you can do full fat coconut milk.
@@TheEducatedBarfly
Cool! Thanks!
btw, love the channel and reference it all the time. Thanks for showing us what good looks like.
YESSSSSSSSSSSSSSSSSSSS!!!! First comment of the video!!!!!!
You're pouring too fast for the spout and overflowing it.
Pour slower so the spout doesn't overflow and pour from the "flat" part.
I wonder if sugar back then was actually sweeter? Idk, just spitballing here.
Yeah it definitely was.
So.....are we going to talk about how he said you need to let the brandy infuse for 24 hours.....and he let it sit for maybe 5 mins? He is wearing the same outfit...come on guys.
lol, that's a tv kitchen trick. We already had one ready that had been sitting for 24hrs :)
Now THAT makes sense. You’re the Julia Child of bartending.
benjamin franklin was a womanizer as well
he stole most of his work from tesla?
Also Ben Franklin was a raging racist and had some pretty hot takes on Africans, Germans, and Native Americans of the time! 🤗
Yes that’s very true
@@TheEducatedBarfly Thanks for the video though. I might try this.
«Franklin was the most famous intellectuels of his time.» Is this the sum of American stupidity ? No. In the Unfit States of Absurdia, its called common knowledge.
I’m sorry, I can’t get passed the title. I don’t care what’s in it… milk punch? Barf