The Varnish's Milk Punch

Name: The Varnish's Milk Punch
Yield: Serves 12 to 15 people
Ingredients: Peeled zest of 6 lemons plus 1 1/3 cups juice from a total of about 10 lemons; 2 tablespoons superfine sugar; 2 quarts (1/2 gallon) whole milk; Notes: To make turbinado syrup, dissolve 1 pound of turbinado sugar (about 2 1/4 cups) in 3 cups hot water. 1 3/4 cups turbinado simple syrup (see note above); 2 cups cognac, such as Pierre Ferrand 1840; 1 quart demerara rum, such as El Dorado Five-Year; Garnish: freshly grated nutmeg

The Varnish's Milk Punch was pinched from <a href="http://www.seriouseats.com/recipes/2013/12/clarified-milk-punch-the-varnish.html?ref=daily-title" target="_blank">www.seriouseats.com.</a>

"[Photo: Lizz Schumer] This historic clarified milk punch recipe originates from a 1711 British recipe, but The Varnish's Max Seaman made some modifications for the modern day drinker. It's a rich, citrusy drink that will easily be the star of your holiday party. Notes: To make turbinado syrup, dissolve 1 pound of turbinado sugar (about 2 1/4 cups) in 3 cups hot water. About the Author: Lizz Schumer is the author of Buffalo Steel and the editor of The Springville Journal, located near Buffalo, N.Y. She can be found at lizzschumer.com or followed @eschumer...."

INGREDIENTS

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Peeled zest of 6 lemons plus 1 1/3 cups juice from a total of about 10 lemons

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2 tablespoons superfine sugar

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2 quarts (1/2 gallon) whole milk

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Notes: To make turbinado syrup, dissolve 1 pound of turbinado sugar (about 2 1/4 cups) in 3 cups hot water. 1 3/4 cups turbinado simple syrup (see note above)

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2 cups cognac, such as Pierre Ferrand 1840

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1 quart demerara rum, such as El Dorado Five-Year

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Garnish: freshly grated nutmeg

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