THE LONDON EDITION

MILK PUNCH, SERVED AT PUNCH ROOM

(Makes a batch of eight – enough for a punch bowl) Ingredients

• 600g cubed pineapple

• 6 cloves

• 20 coriander seeds

• 20 angelica seeds

• 6g allspice

• 1 star anise

• 400ml lemon sherbet

• 400ml Ceylon arrack

• 400ml Somerset cider brandy

• 300ml Hennessy VSOP cognac

• 400ml Havana Club 3 Years Old

• 50ml fresh lemon juice

• 200ml milk Oolong tea

• 800ml boiling water

• 800ml full-fat milk

Method

1. Start batch by crushing the pineapple cubes

2. Put the cubes into a pot together with all the spices and spirits, tea, sherbet and lemon juice

3. Add boiling water, cover and rest for at least six hours

4. On the side, simmer milk (it is very important that the milk is hot)

5. Add milk to the rested batch and let it curdle for a minimum of two hours

6. Filter everything through a fine mesh filter bag

7. Discard most of the solids

8. Refrigerate, then filter twice with a coffee filter

9. Serve, and refrigerate balance in a glass bottle