Weigh out 7oz of whole milk into a large bowl and set aside to come to room temperature.

Blend together honey, water, and (cleaned and trimmed) rhubarb for ~2 minutes.

Strain mixture through a fine wire-mesh strainer or cheesecloth into a second bowl.

Measure out rhubarb wine and gin; add to rhubarb-honey mixture. Return the remainder of bottles to the fridge to be consumed later with strawberries and soda water.

Whisk the contents of "punch" bowl into the milk bowl slowly; a measuring pitcher is nice for bailing the punch into the milk bowl - pouring with one hand and whisking with the other.

Allow everything to rest (covered) in the refrigerator for 20 mins or up to 3 hrs. The punch will begin to curdle the milk almost immediately when mixed, but will develop a creamier texture the longer they mingle

Strain punch slowlythrough a cheese-cloth-lined colander into another bowl. Pour slowly; be sure to not overflow the cheese-cloth. A curd "nest" will develop as more curds collect against the cheesecloth. Be careful to not overly disturb this "nest" as you add punch to the strainer -- this is the filter that clarifies your punch.

Return every 30-60 mins to check progress (or add more punch if you filled your colander without adding in the whole batch - remember to be careful of your nest!) until all the punch has passed through the cheesecloth.

Re-pass your punch through the nest as many times as desired. Once will likely be a little 'yogurty'; twice will be more fruity and clean; thrice will be very refined and light.

Store your punch in a glass quart jar, either in the fridge (or freezer) for as long as you like - this will keep quite well almost indefinitely.

To serve, pour over rocks and garnish with a sprig of mint, red clover flower, lilac flowers, cut strawberry, candied ginger, fresh apple or anything that is friendly with rhubarb and in-season where you live.