This recipe is adapted from Ruby Punch, a recipe that cocktail historian David Wondrich found in Jerry Thomas’s Bar-Tenders Guide from 1862 (but can trace back even further) and which he describes as “a plush and seductive punch that practically drinks itself”. He’s not wrong. It features a seriously tasty combination of black tea, ruby port, lemon, and a funky rum-esque liquor called Batavia Arrack. In its original form (not clarified with milk) the tannins from the black tea and port provide grip and add texture, not to mention deep, inky color. After clarifying with milk the result is full bodied, but silky smooth with a rosé-like color and fruitiness. This is my personal favorite milk punch recipe.