Warm Milk Punch

cognac/armagnac lemon dairy rum drinks cocktail

The Varnish

12 Servings

Source

Ingredients

Zest of 4 lemons, removed with a peeler

2 tablespoons sugar

1 cup fresh lemon juice

1 cup Demerara Simple Syrup (click for recipe)

1 750-ml bottle Pierre Ferrand 1840 Cognac or other full-bodied Cognac, preferably 86–94 proof

750 ml El Dorado 5-year-old rum or other dark rum

3 cups whole milk

Special equipment: cheesecloth

Method

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.