Black Tea-Port Milk Punch

1 cup
Milk, the nutritional protein and lactose packed white stuff, is used in some cocktails for a foamy structure and leathery mouthfeel. It is also used in a technique called fat-washing, google dat!
2 cup
An aromatic beverage brewed from almost any herb, root, spice, botanical or dried fruit imaginable. Used in cocktails to add a bit of flavor, dilute the drink, and/or attach a created drink to place. Where's my crumpets?
0.66 cup
A rum-like distilled beverage made in Java from sugar cane molasses and local red rice. Named for the 17th century Dutch-colonized capital
0.66 cup
The cheapest and most common type of port. After fermentation it is kept in steel tanks to prevent aging. Any coloring is articically added.
3.33 oz
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
0.33 cup
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.

1. Place milk in a large non-reactive container; set aside. In a large bowl, whisk tea, Batavia Arrack, port, sugar, and lemon juice until the sugar dissolves. 2. Pour tea mixture into milk. The mixture will curdle. Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours. 3. Line fine-mesh strainer with coffee filter or multiple cloths and set over large container or bowl. Gently pour tea-milk mixture into the filter and let drain. The curds will clog the filter, don’t clean the filter or remove curds. 4. Re-strain the punch mixture through curds again until mixture is clear. This may take all night. Transfer clarified punch to lidded glass container and refrigerate until ready to serve. #batch #makeinadvance

A recipe adapted from David Wondrich’s Punch, but originally from the 1862 book Jerry Thomas’s Bar-Tenders Guide.

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