Ingredients:
- 2 oz lemon juice
- zest of 2 lemon peel
- 2 oz orange juice
- zest of one orange peel
- ½ of a whole pineapple
- 1 cup sugar
- 3 whole cloves
- 1 pod’s worth of cardamom seeds
- 1 whole cinnamon stick
- 1 whole star anise
- big pinch of salt
- 1 cup black tea
- ½ oz allspice dram
- 1 oz falernum
- 1 oz Italicus
- 1 oz absinthe
- 2 cups boiling water
- ½ cup cognac
- ½ cup Blended Lightly Aged Rum ❷
- ½ cup Blended Aged Rum ❸
- ½ cup overproof Smith & Cross Pot Still Lightly Aged Rum ❶
- ⅓ cup batavia arrack
- 2 cups whole milk
Garnish: grated nutmeg
Glassware: Old-fashioned
Yield
one cocktail
Method
Zest lemons and oranges; skin, core and dice the pineapple into small chunks.
Add the lemon zest and juice, orange zest and juice, pineapple, sugar, and spices to a large mixing bowl (one with a spout is ideal) and muddle the sugar and fruit together. Add the tea and boiling water and stir until the sugar is dissolved. Add the spirits and mix together.
In a separate large mixing bowl, add the whole milk. Then pour the punch mixture into the milk and stir. The mixture will curdle. Let sit for at least 30 minutes and then begin straining through a fine mesh sieve lined with a coffee filter or cheese cloth. There will still be some cloudy solids after the first strain begins. When it turns clear, add the strained fluid back through the same lined sieve again (the curds do much of the straining work). At this point it should be almost entirely clear. If any cloudy bits remain, strain one more time. Transfer to bottles or jars and store in the refrigerator.
Pour about ½ cup into a glass over a large rock. Garnish with a lemon peel or fresh grated nutmeg.
Shelf stable recipe. Once complete, the drink will keep for months in the fridge.
It doesn’t have to be over the rock. You can dilute with seltzer to make a spritz too.