Spinel Punch

These quantities make a clarified punch-bowl batch. Combine the finished filtered base with the listed Cava in the punch bowl for service.

Create an oleo-saccharum by peeling two lemons and two oranges. Muddle the coarse brown sugar with the peels in a medium bowl until the sugar is damp. Cover with plastic wrap and let it rest overnight.

In a large container, pour in the whole milk. Juice the lemons and oranges directly into the milk. Add the Ruby Port and Cognac.

Pour the hot, strong black tea over the oleo-saccharum, dissolving the sugar completely. Strain this mixture into the container with the other liquids.

Stir the combined mixture thoroughly to ensure it curdles, then let it rest in the refrigerator overnight.

The next day, strain the mixture, then fine strain it through a coffee filter into a clean container until the punch is crystal clear. Refrigerate until ready to serve.

For serving, add the punch base and the pink, dry Cava to a large punch bowl. Grate fresh nutmeg over the top and float a decorative chunk of ice in the center.