Ingredients
Method
To make the clarified milk punch
- Pour milk into a large glass jar. In a separate large mixing glass or pitcher, combine all other liquid ingredients. Slowly pour the latter into the jar with the milk. Stir gently. The mixture should have the textured look of shattered egg shells. Allow to stand for 15 to 20 minutes at room temperature, or until milk is fully curdled. Gently stir once more.
- Secure a large piece of cheesecloth or a nut bag over a second large glass jar. Slowly and gently pour the mix over it.
- Pour the clarified milk punch into a large glass pitcher filled with ice. Pour a half-teaspoon of the Chartreuse into a double-old fashioned glass or stemless wine glass, gently tip until it’s almost sideways, and slowly coat the insides with the liqueur. Discard any extra. Pour in the punch and serve. Cheers!
To make the rich simple syrup
- Combine 2 cups of sugar with 1 cup water in a small pot over heat. Bring to boiling and then lower until simmering, stirring occasionally. Cook until the sugar dissolves and the liquid starts to become syrupy, about 10 minutes. Allow to cool and store in an air-tight container for up to two weeks in the refrigerator.