Milk Punch

Combine the brandy, bourbon, and rum in a large storage container. Add the cinnamon sticks and the zest strips. Cover and infuse overnight at room temperature.

Strain the mixture through a chinois or fine mesh strainer into another large container pressing on the citrus zest and spices with the back of a wooden spoon. Stir in the lemon juice and the syrup.

Whisk the milk and cinnamon together in a medium saucepan over medium heat, and bring to 180°F/82.2°C, continuing to whisk to keep the cinnamon from settling and burning.

Pour the milk into the alcohol mixture. It will begin to curdle immediately, but let sit at room temperature for 1 hour for the curds to separate more.

Line a chinois with a dinner napkin that has been wet and wrung out with hot water 3 or 4 times, and set over a clean storage container. Ladle in all of the curdled mixture. Carefully put in the refrigerator and allow the liquid to strain slowly. (If the liquid does not all fit in the chinois, refrigerate the remaining curdled mixture and ladle in more as there is room.) The strained liquid will be clear.

Do not discard the curds. Stir the curds in the strainer with a gloved hand. Transfer the chinois to a clean container and strain the liquid through the curds, again putting the container(s) in the refrigerator as it strains. The liquid will be even clearer and is ready to be used.

Turbinado Syrup:

Combine the sugar and water in a large saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature.

Recipe courtesy of Chef Bruce Hill, Fog City Diner (San Francisco, CA)