Combine Skrewball, lemon, and lime.
Pour mixture into milk and allow to curdle for maybe 30 minutes.
Strain through a paper coffee filter
First couple drops will be a little cloudy so after maybe five minutes, put it back through the curds.
Let this strain in the fridge so it’s nice and cold, this will take a while.
Add clarified sour pb whiskey mix to tin with Midori and ice.
Shake gently just a couple of times to combine.
Clarified liquids foam up hugely.
Pour in highball with beautiful clear ice spear.
Top with your topo chico.
