Ingredients

5 parts

Empirical Ayuuk

3 parts

Sherry

8 parts

Brewed sencha tea, cooled

1 part

Lemon juice

1 part

Pineapple syrup

3 parts

Whole milk

Build

1. 1Combine all ingredients EXCEPT the milk in a large vessel.
2. 2Warm the milk gently, then pour the punch mixture into the milk (not the other way around).
3. 3Let curds form for 1 hour, then strain through a coffee filter overnight until the liquid runs clear.
4. 4Bottle and chill. Serve straight, no ice, in a small cordial glass.

An 18th-century clarified milk punch built around Ayuuk. Sencha and sherry give it a savory frame; pineapple syrup keeps it lifted. Make ahead, let it strain overnight.