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Combine 150 ml gin with 4 g earl grey tea and steep for 2 hours
Remove the tea, then add 50 ml lemon juice
In a separate vessel, add milk, then pour gin and lemon mixture over the milk and allow it to curdle for about 20 minutes
Pour curdled mix through a coffee filter until liquid runs clear
Once clear drops appear, place filter on top of a different vessel and add the cloudy mix back into the filter
After clarification, add 50 ml gin, sugar, citric acid, vanilla extract and lactic acid, then stir until dissolved
Reserve in the fridge until ready to use
To serve, add 2 oz of punch to a highball glass with ice
Top with soda water and stir quickly to incorporate
Garnish with a lemon peel