Clarified Autumn Reverie

Look, I'll be straight with you: this is untested territory. Milk-clarified cognac punches aren't exactly common, and adding black tea and pear to the mix? That's either brilliance or madness, and honestly, I won't know until someone braver than me tries it. Here's the theory though. Milk clarification strips out the harsh tannins from both the cognac and tea while keeping all those gorgeous aromatics intact. You're left with something crystal clear and impossibly smooth. The pear liqueur should bring orchard sweetness, the cinnamon adds warmth without weight, and the lemon keeps everything honest. Think autumn in a glass, but make it weird and translucent. Fair warning: this is for the explorers among you, the people who get excited about kitchen chemistry and don't mind if something lands sideways. The clarification process takes patience and a willingness to potentially waste some good cognac in the name of discovery. But if it works? You'll have something nobody's tasted before. Make it, report back, tell me if I'm onto something or completely off base.