Winter Milk Punch

• 16 ozginger peach iced tea (Abigail Hall uses Smith)
• 8 ozwhole milk
• 8 ozLustau East India Sherry
• 6 ozmezcal (Abigail Hall uses Banhez Joven)
• 3 ozginger juice
• 3 ozwhite sugar
• 3 ozfresh lemon juice

Preparation

1. 1.

   Combine all of the ingredients and stir until the sugar is dissolved. In a saucepan, heat the milk just before it boils. In a large container, pour the punch mixture into the warm milk. Allow the mixture to set overnight, undisturbed. After 24 hours, triple-fold some cheesecloth and attach it to a large container. Pour the curdled mixture into the cheesecloth and be sure not to disturb it while it drips through. Once the mixture is strained through, save the cheesecloth full of curds, and run the strained mixture through the curds again to achieve even more clarification.

2. 2.

   Pour 3 oz. of the mixture over ice, spray a few mezcal spritzes over the cocktail, then garnish.