Stir all ingredients in a frozen mixing glass until chilled. Strain over a large chunk of ice in a Double Old Fashioned glass and serve garnished with an orange peel.
* For the clarified milk punch simmer 700 ml gin with 1 kg cane sugar, the zests of 1 orange, lemon and lime each and 2-3 bar spoons of citric acid. Pour in 1 l of milk. The acid will cause the milk protein to flake and will bind all of the mixture’s cloudy particles. Refrigerate for 1-2 days. Afterwards, strain once coarsely one finely, and then once through a coffee filter. A clear, velvety, sweet-and-sour milk liqueur is the result.