Six Spiced Inferno Punch

Ingredients:
250ml Honest Six Spiced Rum
120ml pear syrup
180ml lemon juice
30ml orange liqueur
45ml pineapple juice
120ml whole milk
120ml Apothic inferno

Method:

1. Place all the ingredients (except the apothem wine and milk) into a glass container, and stir until all ingredients are full combined.
2. In a separate pot, heat the milk until almost boiling, and slowly pour the cocktail mix into the milk (it will later to curdle). 
3. Place in fridge to rest for two hours
4. Stir for a few minutes, then run the mix through a cheesecloth.
5. Serve over ice, add apothem wine over the mix, and garnish with a dehydrated pear slice.