Warm Milk Punch

cognac/armagnaclemondairyrum drinkscocktail

The Varnish
12 Servings



Using a wooden spoon, muddle lemon zest and sugar in a medium bowl until fragrant, about 30 seconds. Cover and let sit at least 3 hours and up to 12 hours (longer is better). At this point sugar should be dissolved, leaving a lemon-flavored syrup.

Combine lemon syrup, lemon juice, demerara syrup, Cognac, and rum in a large pitcher. 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. Reheat gently just before serving and divide among teacups.

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