50 cl bourbon25 cl brandy19 cl Jamaican rum40 cl Earl Grey syrup44 cl lemon juice42 cl whole milk19 cl half and half (15%-fat cream)1 zested lemon1 dash vanilla extract
instructions :

Add bourbon, brandy, rum, syrup and lemon juice to a nonreactive container.

Combine the milk, half and half, lemon zest and vanilla over in a pot over the stove and heat to 80ºC.

Add milk to the nonreactive container, give a stir and allow it to rest for approximately 3 minutes.

In a clean container, place a mesh strainer with a single thin layer of cheesecloth on top. Start the straining process by allowing the punch to pass through. Do not remove the curds—they help with the clarification. When you notice the rate of liquid passing through has slowed down, transfer the curd-filled strainer on a new clean container.

Add the filtered content once again into the curd-filled strainer. Filter a last time into a clean coffee filter.

Serve in a rocks glass over a large ice cube.

Garnish with grated nutmeg.

Earl Grey tea syrup:

Brew 8 oz of earl grey tea, very strong. Once ready, pour into a pot on low heat, add 16 oz of sugar in the raw and stir on low heat until dissolved. Once cooled, transfer into a bottle and refrigerate for up to 2 weeks.

source :
from Diego Pena (Eastern Standard, Boston)