Champagne Milk Punchfrom: kimballsource: hereALL (0) >>INVENTORY<<

• Add all ingredients except lemon juice and milk to a large container and whisk well
• Bring milk to a gentle simmer. Remove from heat and add lemon juice. Whisk well.
• Add lemon and milk mixture to the vessel that you built the punch in, and whisk well.
• Once curdled, pour through a large conical strainer with a filter or cheesecloth to collect in another vessel. Once running clear, move the strainer to another clean vessel and pour the cloudy mixture back over the top. Let strain slowly until it all passes through as clear as possible.

To build the drink:

Add 4 oz of the milk punch to a mixing glass with cubed ice. Stir until chilled and strain into a snifter over a large cube of ice. Top with 2oz of Pascal Ponson champange, give it a gentle stir, express a lemon peel over the surface and discard.