Ingredients:
2 lemons, peeled and juiced to get 3 ounces
1 quartV.S. or V.S.O.P Cognac
1 cupgranulated sugar
1 pintwhole milk
1 tablespoonfreshly grated nutmeg
Directions:
Infuse the cognac: Put the lemon peels in a sealable, 2-quart, heat-safe glass container and pour Cognac over them. Cover and let sit for 48 hours at room temperature.
Add sugar and lemon juice to the lemon-infused Cognac.
Once the Cognac has infused, finish the milk punch: In a small pot, heat milk on medium-high until scalding hot, stirring occasionally (when small bubbles start forming around the edge). Remove from the heat and add the cognac mixture. Stir until the milk curdles. Stir in the grated nutmeg and let the punch sit for 1 hour.
Strain through fine cheesecloth or coffee filters, and bottle. Refrigerate for up to 2 months. To serve, pour from chilled bottle into cocktail glasses or over ice, paired with your favorite spirit.