For this clarified milk punch, you’ll need:
8 lemons
1 pineapple
1/2 tsp coriander
3 cloves
1 cinnamon stick
1 star anise
2 cups granulated sugar
24 oz aged rum
24 oz brandy
1 oz Crude “Attawanhood”, “Bitterless Marriage”, “Sycophant”, “X'“, or “Booty” bitters
8 oz green tea
14 oz boiling water
40 oz whole milk
Peel lemons and add peels to a large airtight container. Juice 6 lemons and add the juice to the container.
Core the pineapple and cut into large chunks. Add to the container with lemon peels/juice.
Coarsely grind the coriander, cloves, and anise with a mortar/pestle or grinder. Add to the container, along with the cinnamon, sugar, and green tea. Stir the mixture.
Add boiling water, stir, then cover. Let cool and rest for half hour to one hour, then strain the mixture into a clean container and add alcohols and bitters.
Over medium heat: bring the milk to a near-boil, stirring the entire time. Remove from heat and add the juice of the remaining 2 lemons, and then the alcohol mixture. Gently stir for one minute — the milk will curdle and the solids will coagulate. Let the mixture cool and rest for 15 minutes.
Strain the punch a little at a time through a chinois double-lined with cheesecloth into a clean container. Be sure not to disturb the curds at the bottom of cheesecloth. Refrigerate overnight to to give the remaining milk solids time to settle. Strain again through cheesecloth, or ladle the clarified punch into a container, taking care not to disturb the solids at the bottom. Store clarified punch in glass bottle(s) in the fridge.