Smooth as Butter

Prepare the toasted milk first. Toast 40 g whole-milk powder at 275°F for 15 minutes. Bring 8 oz water to a simmer, whisk in the toasted powder and 0.5 g salt, and rehydrate over low heat for at least 5 minutes. Cool and whisk thoroughly.

For the punch base, combine 9 oz reposado tequila, 6 oz Amontillado sherry, 3 oz PX sherry, 2 oz mezcal, 1.5 oz Benedictine, 1.5 oz Cynar and the listed 1/2 teaspoon bitters. Pour this mixture into 8 oz of the prepared toasted milk. Rest for 10 minutes, then strain twice through the same fine sieve and bottle.

For one drink, pour 3 oz of the finished clarified base over one large fresh ice block, stir briefly to chill, and garnish with the listed raisin.