This is clarified milk punch, a cocktail-making technique dating back over 300 years. Benjamin Franklin was a fan and even shared his own recipe in 1763.

I made mine with rum, port, Earl Grey tea, citrus, and spices. Adding the mixture to milk causes it to curdle, and filtering out the curds leaves behind a beautifully clear, ruby-red cocktail.

The curds actually help filter the drink, removing particles and softening some of the harsher flavors. It's a surprisingly satisfying process!

I hate having to push what I am writing over towards the edge of the paper to dodge the binder-ring holes, but luckily, I can kind of ignore it ad consider the hole as the "O".

It’s like a micron thin. The plane probably sings it off.

Source: oudeschuurtje