Seasonal Milk Punch

Ingredients

• Zest of 1 lemon, removed with a peeler
• Zest of 1 lime, removed with a peeler
• Zest of 1 orange, removed with a peeler
• ½ cup (100 g) granulated sugar
• ½ cup (packed; 105 g) light brown sugar
• 2 cups (500-ml) ruby port
• 8 dashes orange bitters
• 1 750-ml bottle bourbon
• 1 750-ml bottle dark rum
• 1 cup fresh lemon juice
• 1 cup fresh lime juice
• 1 cup fresh orange juice
• 8 cups whole milk

Steps

1. Using a wooden spoon, muddle lemon zest, lime zest, orange zest, granulated sugar, and brown sugar in a medium bowl until fragrant, about 30 seconds. Add ruby port and bitters and let sit 15 minutes. Stir in bourbon, rum, lemon juice, lime juice, orange juice, and 1 cup water.
2. Bring milk to a bare simmer in a medium saucepan. Immediately pour milk into port mixture (milk will curdle right away). Cover and chill at least 1 hour and up to 24 hours.
3. Strain mixture through a fine-mesh sieve lined with cheesecloth into a large bowl. Cover and chill until cold (any remaining curds should settle at the bottom of the pitcher).
4. Carefully ladle clarified punch into a clean pitcher, leaving any remaining curds behind. Chill until ready to serve. Do ahead: Punch base can be made 1 week ahead. Keep chilled.