Create oleo-saccharum by muddling lime peels with sugar.
Mix this syrup with water, lime juice, and lemon juice.
Combine all ingredients except milk and rum float in a pitcher.
Press the pulp to extract as much flavor as possible before straining into a container.
Warm the milk separately and then mix it with the punch base.
Let sit for 5 minutes until curdled.
Strain through a wet Chemex filter into a carafe, chill overnight.
To serve, pour over crushed ice in a double old-fashioned glass and float rum on top.

Dry Float Punch

Ingredients