Recipe from Michael Mooney and the now defunct Geraldine in Toronto. Amazing flavor and mouth feel. A bit of work but it's worth it.
10½ oz. fresh lemon juice (divided)
Peel of 8 Lemons (just the yellow portion)
24 oz. Pineapple Juice
1 lb. Granulated Sugar
30 coriander seeds
3 Allspice Berries
1 star anise
1 cinnamon stick
20 oz. Calvados
10 oz. Overproof Rum
5 oz. Dark Rum
5 oz. Havana 7 rum
5 oz. Absinthe
12 oz. strong Rooibos & Lavender Tea*
5 cups boiling water
5 cups Whole Milk (heated to 185 degrees)
*3 Tbsp. Rooibos Tea and 1 Tbsp. dried Lavender Flowers in 12 oz. boiling water.
Grind the spices in a spice grinder. In a large bowl, add the lemon peel, sugar, spices, cinnamon stick, tea, and boiling water. Stir to dissolve the sugar and allow to cool for 20 minutes. Add 8 oz. of lemon juice, the pineapple juice, and liquors.
Stir, cover, and let infuse for 48 hours.
Next, add 2½ oz lemon juice and the scalded milk. Stir the curdled solution and strain into clean bottles through a fine (90 grade) cheese cloth followed by coffee filters. (If milk solids reform in the bottle, re-filter or allow them to settle and decant.) Chill and serve over ice. Garnish with grated nutmeg. Yields about 4½ liters.