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Ingredients
- 2 pounds kiwi (about 9), peeled and roughly chopped into 1/2-inch pieces
- 1 1/2 cups cane sugar
- 8 ounces whole milk
- 12 ounces London dry gin
- 10 ounces manzanilla sherry
- Ice cubes, preferably large, for serving
- Coffee extract, for garnish
Method
- In a 1/2-gallon mason jar or pitcher, combine the kiwi and sugar.
- Cover and refrigerate for 48 hours.
- In a medium saucepan, gently simmer the milk over low heat until it develops a thin film and tiny bubbles appear around the edge of the pan, about 10 minutes.
- Do not let the milk boil.
- Add the gin and sherry to the kiwi mixture and stir until the sugar is completely dissolved.
- Pour the warm milk into the kiwi mixture (it will curdle) and let stand for 30 minutes.
- Strain half of the punch mixture into another jar or pitcher through cheesecloth.
- Strain the remaining punch through fresh cheesecloth.
- Cover and refrigerate overnight to allow the remaining curds to settle.
- Carefully ladle the clear punch into a bottle, without disturbing the solids at the bottom, and refrigerate; discard the curds.
- The clarified punch can be refrigerated for up to 2 weeks.
- To serve, pour the punch into chilled rocks glasses over a large ice cube or smaller cubes.
- Garnish each drink with 1 or 2 drops of coffee extract.
