6 lemons, peeled and juice reserved
6 teaspoons superfine sugar
333 milliliters lemon juice
425 milliliters turbinado simple syrup
500 milliliters Pierre Ferrand 1840 cognac
1 liter El Dorado 5-year rum
1.85 liters milk
For the Oleo-Saccharum:
Place the peels in a non-reactive bowl or container. Add 6 teaspoons of superfine sugar and muddle until the sugar starts to pull out the essential oil in the peels. Cover and refrigerate at least 3 hours, preferably overnight. After it sits the peels will shrivel and the oils and sugar will combine into a fragrant syrup. Strain.
For the Milk Punch:
In the container with the Oleo-Saccharum, combine lemon juice, turbinado simple syrup, Cognac, and rum. Stir to combine. Then add hot, scalded milk and stir vigorously, until the curds and whey have separated. Strain mixture through cheesecloth. Store in a cold cellar; serve by chaffing punch with the steamer of an espresso machine.