Seasonal Milk Punch

bitters bourbon lemon lime dairy orange rum drinks cocktail

North River

16 Servings

Source

Ingredients

Zest of 1 lemon, removed with a peeler

Zest of 1 lime, removed with a peeler

Zest of 1 orange, removed with a peeler

½ cup granulated sugar

½ cup (packed) light brown sugar

8 dashes orange bitters

1 750-ml bottle bourbon

1 750-ml bottle dark rum

1 cup fresh lemon juice

1 cup fresh lime juice

1 cup fresh orange juice

8 cups whole milk

Method

Using a wooden spoon, muddle lemon zest, lime zest, orange zest, granulated sugar, and brown sugar in a medium bowl until fragrant, about 30 seconds. Add Port and bitters and let sit 15 minutes. Stir in bourbon, rum, lemon juice, lime juice, orange juice, and 1 cup water.

Bring milk to a bare simmer in a medium saucepan. Immediately pour milk into Cognac mixture (milk will curdle right away). Cover and chill at least 1 hour and up to 24 hours.

Strain mixture through a fine-mesh sieve lined with cheesecloth into a large bowl. Cover and chill until cold (any remaining curds should settle at the bottom of the pitcher).

Carefully ladle clarified punch into a clean pitcher, leaving any remaining curds behind. Chill until ready to serve.

Punch base can be made 1 week ahead. Keep chilled.