by Claire Sprouse at Tin Roof Drink Community.
- 12 oz Corncob and husk infused Absolut Elyx
- 12 oz Chardonnay
- 6 oz Orange Juice
- 6 oz Lemon Juice
- 3 oz Simple Syrup
- 12 oz Whole Milk
Combine all ingredients except milk and let sit for 30 minutes to fully incorporate. Slowly stir the mix into a larger container holding the milk. Let sit for 30 minutes. Strain through a coffee filter, allowing the curds to build up (this cream can be set aside for other uses) and strip away any solids until the punch runs clear. Store refrigerated and serve over one ice cube.