Dry Float Punch

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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