**MILK PUNCH** as interpreted by Tattersall Distilling
• 10 lemons
• 2 Seville oranges
• 3 quarts brandy or rum

*Using a vegetable peeler, remove the peel from lemons and oranges, leaving as much of the white pith behind as possible. Place the peels in brandy or rum. Steep 24 hours.*

Add:
• 1 cup lemon juice
• 3 cups of orange juice
• 10 cups of water
• 2 teaspoon ground nutmeg
• 1.25 pounds refined sugar

*Steep another 24 hours.*

Add:
• 7 cups boiling milk

*Let stand for 12 hours, then strain through a sieve. Strain again with cheesecloth or a coffee filter. Repeat until the punch runs clear. Serve with ice and/or top with soda, if desired.*

**PEAR RATAFIA** as interpreted by Tattersall Distilling
• 3 quarts apple brandy
• 3 quarts pear juice
• 3-4 cinnamon sticks
• 7.4 grams coriander seed
• 1 gram whole cloves
• 2 grams aniseed
• .5 ounce Mahlab (an imported sour cherry stone from Iran/the Middle East; you can get equivalent sour cherry stones at [Penzey's Spices](https://www.penzeys.com/))

*Combine all ingredients. Steep 2 weeks. Strain through a cheesecloth or a coffee filter to remove botanicals. Serve, or bottle and save.*

**SAFFRON BITTER TONIC** by Tattersall Distilling
• 1 ounce [Saffron Infused Bitters](/recipes/saffron)
• ½ ounce [mint syrup](/appendix)
• ¼ ounce lime juice
• 1 lime
• High-quality tonic water

*Fill an 8 ounce glass with ice cubes. Add bitters, mint syrup, and lime juice. Top with tonic water. Garnish with lime wedge.*

**PLAGUE PARTY** by Tattersall Distilling
• 1 ounce Green Chartreuse (substitute for [Plague Water](/recipes/plague-water))
• 1/2 ounce Becherovka (substitute for [Aqua Mirabilis](/appendix))
• 1/2 ounce pineapple juice
• 1/4 ounce honey sage syrup
• 1/4 ounce lemon juice

*Honey Sage Syrup: In a saucepan, add 1 cup honey, 1 cup water, and 1 tablespoon fresh sage roughly chopped. Cook on medium, stirring until simmering. Reduce heat and simmer 5 minutes. Cool and strain.*

*Combine Honey Sage Syrup and remaining ingredients with ice. Shake. Strain.*
*Pour in coupe glass. Garnish with lime wheel.*

**CLEAR SKIES AHEAD** by Tattersall Distilling
Clear Skies Ahead is our historical take on a classic Aviation. Developed in the early twentieth century, an Aviation typically calls for maraschino liqueur, gin, crème de violette, and lemon juice. Using crème de fleur and our historically inspired cherry (cherrie) water cuts down on the sweetness and adds herbal notes that make this a nice alternative to the classic.

• 1 ounce Tattersall gin
• ¾ ounce Luxardo, Maraschino, or Kirsch (store-bought options for [Cherrie Water](/recipes/cherrie-water)
• ½ ounce Tattersall Crème de Fleur (store-bought option for [Water of Flowers](/appendix)
• ¼ ounce lemon juice
• ¼ ounce simple syrup

*Shake. Strain.
Pour into coupe glass.
Garnish with lemon peel.*

**MINT SYRUP** by UMN Premodern Food Laboratory
• Approx. 1 cup fresh mint leaves
• Approx. 1 cup fresh basil leaves
• Approx. 1 cup grapefruit peel
• Approx. ¼ cup cloves

*Heat together in a small saucepan with enough water to cover the ingredients. Cook until mixture is fragrant and very flavorful, perhaps 20 minutes. Strain to remove the ingredients, return the water to the stove, and add 1 lb granulated sugar. Simmer until all of the sugar has dissolved and the liquid is somewhat reduced. Keep in the refrigerator.*