Blend No. 2

• 22 ounces Gaur Spiced Whiskey
• 5 lemon peel and juice with 1 cup sugar ( this is the oleo sachrum syrup)
• 1/2 pineapple
• 4 ounces concentrated Sencha green tea
• 2 dashes (Bitter End Moroccan bitters)
• Coffee ice cube
• Garnish: Mint Bouquet and Ground Nutmeg

1. Add the lemon peels, juice and sugar to a large airtight container.
2. Peel and cut the pineapple into large chunks and add them to the lemon peels and juice in the container.
3. Pour in the brewed green tea and stir to mix. Pour in 7 ounces of boiling water and immediately cover so that the liquid doesn't evaporate. Let sit overnight. Then strain the mixture and reserve the liquid.
4. Add the 20 ounces of boiling milk and the juice of 1 lemon to the strained whiskey mixture. The milk will coagulate.
5. Utilizing fine chinos lined with cheesecloth strain the liquid a little at a time. You may have to stop and replace the cheesecloth when it has too much milk buildup. Pour the liquid into a container, cover, place in the refrigerator and leave it overnight so that the remaining milk solids settle.
6. Ladle the clarified punch from the top of the container, being careful not to disturb the solids at the bottom. Strain the punch again.