2 | Lime (peel) | |
1 | oz | Demerara sugar |
1 | oz | Water (boiling) |
1 | oz | Lime juice |
1⁄4 | oz | Lemon juice |
1 1⁄2 | oz | Passion fruit (pulp) |
2 | oz | Overproof rum, Lemon Hart 151 |
1⁄2 | oz | Maraschino Liqueur, Luxardo |
5 | oz | Milk (whole, hot) |
2 | oz | Demerara Rum, El Dorado 12 (or better, the 15 - to float) |
Instructions
Make an oleo-saccharum from the lime peels and sugar. Dissolve the sugar with the water, lime and lemon juice, add everything but the milk and rum float and strain into a pitcher, making sure to push on the pulp with a spoon to get it all.. Warm the milk and add the punch base to it. Stir and wait 5 minutes for it to curdle. Strain through a damp Chemex filter into a carafe overnight in the refrigerator. When you're ready to serve, pour over crushed ice in an double OF glass and float rum.
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