Clarified Vodka Milk Punch

Serve in a old-fashioned glass

1. 1 <strong>Milk Punch Base pre-batch</strong> (scale-up recipe according to requirement)
2. 2 <strong>1.</strong> POUR first 7 ingredients (with peels from the zests lemons and orange) into a sealable container and leave to infuse for 12 hours in a refrigerator
3. 3 <strong>2. Hot milk method</strong> HEAT milk until just starting to simmer and pour (while still simmering) the vodka tea and juice mix into the milk while stirring
4. 4 As soon as the milk curdles, stop stirring
5. 5 Chill for at least 2-3 hours and up to 24 hours
6. 6 <strong>OR 2. Cold milk method</strong> POUR vodka tea and juice mix into cold milk while stirring
7. 7 As soon as the milk curdles, stop stirring
8. 8 Chill for at least 2-3 hours and up to 24 hours
9. 9 <strong>3.</strong> Fine STRAIN mixture through cheesecloth or Superbag into a large jar or another container
10. 10 Ideally, this should be in a refrigerator (I removed a shelf in ours) with the cheesecloth/bag hung over the jar
11. 11 <strong>4.</strong> Repeat step three, without removing curds from the filter or move to a finer strainer (e
12. 12 . from a 400-micron bag to a 100-micron bag) or coffee filter
13. 13 <strong>5.</strong> Stored in the refrigerator, this will keep for a week (and potentially months), but be sure to sterilise containers, etc
14. 14 <strong>Cocktail itself</strong>
15. 15 STIR 50ml pre-prepared Milk Punch Base with 50ml vodka and 7.5ml sugar syrup and strain into an ice-filled glass (preferably over a chunk of block ice)