The Strange Bird

1. 1

   In a 1/2-gallon mason jar or pitcher, combine the kiwi and sugar.

2. 2

   Cover and refrigerate for 48 hours.

3. 3

   In a medium saucepan, gently simmer the milk over low heat until it develops a thin film and tiny bubbles appear around the edge of the pan, about 10 minutes.

4. 4

   Do not let the milk boil.

5. 5

   Add the gin and sherry to the kiwi mixture and stir until the sugar is completely dissolved.

6. 6

   Pour the warm milk into the kiwi mixture (it will curdle) and let stand for 30 minutes.

7. 7

   Strain half of the punch mixture into another jar or pitcher through cheesecloth.

8. 8

   Strain the remaining punch through fresh cheesecloth.

9. 9

   Cover and refrigerate overnight to allow the remaining curds to settle.

10. 10

    Carefully ladle the clear punch into a bottle, without disturbing the solids at the bottom, and refrigerate; discard the curds.

11. 11

    The clarified punch can be refrigerated for up to 2 weeks.

12. 12

    To serve, pour the punch into chilled rocks glasses over a large ice cube or smaller cubes.

13. 13

    Garnish each drink with 1 or 2 drops of coffee extract.

* Per serving · 4 servings · Values may vary.

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