The Strange Bird

Directions

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.