Behold our Hot Milk Gin Punch, Not Shoddy!
1 Bottle of Williams Elegant Gin
5 Bramley (cooking) Apples
250g Caster Sugar
4 Sliced Lemons
2 Bags of Earl Grey Tea
150ml Whole Milk
(Makes two bottles worth)
Method: Peel the apples and add the skin to the caster sugar, mixing slowly until all the skins are covered with sugar. Leave to infuse for 2 hours. With the peeled apples, core, chop, juice and simmer on a low heat. Add the apple sugar, reduced apple, water, sliced lemons, and tea to a pan and let simmer on low heat for 1 hour. Strain the mixture with a sieve so you are left with a light syrupy juice. Add the Williams Elegant Gin . Heat the milk to 82 degrees and pour it into the gin and juice, it will instantly curdle. Fine strain the punch through cheese cloth separating the curds from the rest of the punch and bottle. Serve hot with marbled brown butter.