1. Heat 2.25 cups of water to 208F. Using a large pitcher, pour the heater water over the 8 Earl Gray tea bags and steep for exactly 3 minutes. Remove the tea bags once steeped making sure not to squeeze excess liquid from the tea bags. 2. Dissolve sugar in the tea 3. Once the sugar is dissolved, add the Ruby Port, Dark Rum, Allspice Dram, and Lemon Juice to the mixture 4. Allow the mixture to cool to room temperature (~20 minutes) 5. Pour the Whole Milk into another large pitcher. Slowly pour your punch mixture into the Whole Milk. DO NOT pour the milk directly into the punch. The curdling process will not work as well if you add the milk directly to the punch. 6. Allow the milk punch mixture to curdle for about an hour. 7. Using a fine mesh strainer and a large commercial size coffee filter, filter your milk punch mixture into a separate large pitcher. This process will take about another hour, but you should be left with a completely clear punch after the filtration. If the punch still contains milk curdling after the first filter, filter until the liquid is clear. 8. Bottle and chill in the fridge for a refreshing and smooth readymade cocktail. Makes about 1.75 liters.

Glass

Coupe Glass

Ice

None

This clarified punch traces its roots to 18th-century England, where milk clarification was developed to create shelf-stable punches with remarkable clarity. The process strips away tannins and harshness while leaving behind a silky, almost luminous drink. Earl Grey's bergamot meets the dried fruit richness of ruby port and the warming spice of allspice dram, with dark rum providing backbone and lemon juice cutting through the sweetness. The result is surprisingly delicate—tea-forward and aromatic, with a texture that feels impossibly smooth on the palate.