Recipe

1. Use a sharp knife or vegetable peeler to remove the zest from 8 lemons, taking care to avoid the white pith. Add the lemon zest to a large airtight container.
2. Peel and core the pineapple and cut into large chunks, and add them to the lemon peels.
3. Coarsely grind the spices with a mortar and pestle. Add the spices to the container, along with the sugar and the juice of 6 lemons. Muddle the mixture.
4. Pour in the brewed green tea, Amontillado Sherry and Pineapple juice as well. Let sit overnight, then strain the mixture into a clean container.
5. Bring the milk to a boil. Add the boiling milk and the juice of the remaining 2 lemons to the strained mixture—the milk will curdle and the solids will coagulate.
6. Strain the liquid a little at a time through a fine chinois lined with a cheesecloth, replacing the cheesecloth if it becomes too thickly layered with milk solids. Pour into a clean container, cover and refrigerate overnight to give the remaining milk solids time to settle. Ladle the clarified punch into a clean container, taking care not to disturb the solids at the bottom. Strain again, if desired.
7. Add Facundo Neo to clarified punch mixture and it is ready to serve.