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1
Before you get started juicing, take the peels off the limes, lemons and oranges and mash them up with the port, bitters and sugar.
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2
Set aside for 15 minutes.
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3
Add the bottle of dark rum, the bourbon, water and the citrus juices to the mixture.
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4
Heat the milk in a sauce pot until it just starts to make wisps of steam on the surface.
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5
Shut the heat off and add a few tablespoons of the spirit/citrus/water mixture to the hot milk.
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6
After a stir, you will notice it start to break into curds and whey.
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7
At this point you can add all the ingredients together.
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8
The mixture will look very unappetizing.
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9
Dont worry.
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10
Strain through a strainer with several layers of cheesecloth folded over each other and a coffee filter under the cheesecloth.
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11
The straining process will become slow after the cheesecloth fills up with curds.
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12
That curd should not be removed as it is important in the filtration process.
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13
After all the liquid has fallen through the cheesecloth, it will still be cloudy need to be refridgerated for several hours to overnight.
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14
The best container is one that is tall, fairly thin and transparent with a large enough opening on top for a ladle.
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15
We use quart containers.
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16
It is okay to separate the liquid into a few containers.
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17
After settling for several hours you will see a separation between a silt-like substance on the bottom and a larger amount of clear liquid on top.
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18
Simply scoop the clear liquid with a ladle into a clean container.
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19
Dont get greedy: if the liquid starts clouding up from the bottom, stop.
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20
After you have taken as much of the clear liquid as you can, mix the remainders of each of the cloudy containers and place in the refrigerator to settle again.
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21
Repeat process.
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22
Serve the drink over ice, 3 to 4 ounces per serving.
