English Milk Punch

"Background: Since the 1700’s, aristocrats and high society have been enjoying milk punches. Benjamin Franklin even has a recipe. Early interpretations of milk punch are basically, mixing brandy, port, sugar, citrus and warming spices to milk. Then straining it through some type of russet sack. What you were left with, was a boozy, creamy, sweet punch. We are taking this beautiful old recipe and offering modern additions along with some contemporary technique. Processing time: 3 Days Ingredients: Hennessy V.S.O.P. Cognac Plantation Original Dark &over-proof Rum Pernod Absinthe pineapple Coriander star-anise mescal cardamom Method: In a mix bowl, macerate orange peel, lemon peel, a whole pineapple and spices in a vat of 9 different types of spirits. Four types of rum, cognac, port wine, absinthe, allspice dram, and even a little mezcal. This sits overnight. Then strain it off and add whole milk and lemon juice. Let the milk curdle and sit for two hours. What happens is the fat separates from the liquid and rises. After, pass the mixture through a cheese cloth twice. What is left is a beautiful, light, punch that is clear and has amazing texture. Garnish: Lemon The result is a wonderfully rich, creamy and smooth drink that hardly tastes of alcohol at all, making it truly powerful! English Milk Punch is lightly sweet, silky, translucent and positively baffling. Enjoy it on its finest."

NotesGarnish: Lemon The result is a wonderfully rich, creamy and smooth drink that hardly tastes of alcohol at all, making it truly powerful!