Rhubarb velvet punch

In a bowl, mix all the ingredients except milk and lemon.
Heat the milk to 194°F, just below boiling,
and stop once frothy. Add lemon juice to the mixture
and stir. Pour the hot milk into the mix immediately.
Rest in a cool place for 24-48 hours to curdle.
Filter 1–2 times using a superfi ne strainer (superbag),
ensuring the curd lines the bag. Refi lter the fi rst two quarts
for clarity.

Pour all the ingredients into a mixing glass fi lled with ice cubes and stir with a bar spoon, then pour into a glass using a strainer.