Keeping It 100 Clarified Milk Punch

• 1/2 cup Batavia Arrack van Oosten

• 1/2 cup Gosling’s Black Seal

• 1/2 cup Wray & Nephew Overproof White Rum

• 1/2 cup Westland Whiskey Cask 710

• 1/2 cup Booker's Bourbon

• 1/2 cup Green Chartreuse

• .5 oz Hella Ginger Bitters

• 3/4 cup black tea (extra strong)

• 1 cup whole milk

• 4 lemons

• 10 one inch pineapple chunks

• 20 coriander seeds

• 6 cloves

• 1 cinnamon stick

• 1 star anise

• 1/2 cup granulated sugar

Directions: Zest the 4 lemons and add peels to a large metal bowl. Coarsely grind all spices and add to the bowl along with sugar. Muddle mixture. Cut pineapple into chunks. Add the pineapple and juice of 3 lemons to the bowl. Muddle the mixture. Pour in spirits and bitters. Add boiling green tea. Stir to combine.

Let sit overnight, then strain mixture into a clean bowl. Add juice of 1 lemon to mixture. Dump mixture into a bowl of (cold) whole milk. Stir and cover. Let sit in the fridge for an hour to coagulate. Strain many times to remove all residual bits. First 2 rounds with cheesecloth and then 2 (or three… or four) passes through coffee filters until all particulates are gone.