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Add the lemon juice, aperol, amaro, bourbon, and water to a large jar and stir.
To another large jar or bowl, add the milk.
Slowly pour the cocktail mixture into the milk.
Let the mixture sit in the refrigerator from 5 hours to 24 hours (I usually just let mine sit overnight).
To strain, line a funnel with 2 damp coffee filters and slowly pour in the punch — you want to do a little bit at a time. This process is definitely time consuming, but just let it do its thing and let gravity to the work. Don't force it!
When ready to serve, pour over ice and garnish with a lemon twist.