Muddle all the spices and fruit with sugar, add the zest and the hot tea.
Let it cool down, add the Apple juice and let it rest for 24h well covered in the fridge.
Strain the punch in a jar.
Warm up the milk until 80°c, add it to the punch while you are pouring the lemon juice in it.
Let it rest for 30 minutes until it will naturally curdle and strain it with coffee filter paper.
Once the liquid is filtered through, bottle it and label it.
Add Caorunn Gin and milk mixture to a Boston.
Shake and strain into an old fashioned glass.
Add a large ice cube.
Top up with pear cider.