In a carbonator bottle, combine gin, clarified gin milk punch and 3/4 cup water and carbonate.
Pour into large tulip glass.
Add one block of ice.
Garnish with orange blossom bubbles.
*Clarified gin milk punch: Combine 2 1/2 cups green tea, 3 1/3 cups Tanqueray gin, 300 g sugar, 1 cup Banks 5 Island Blend rum, 2/3 cup Sailor Jerry rum, 3 oz Koko Kanu rum, 3 oz La Fée bohemian-style absinthe, 2 1/2 cups fresh lemon juice, 18 pieces of 1x5 cm orange peel, 9 pieces of 1x5 cm lemon peel, 18 cloves, 1 1/2 pieces of star anise and 1 cinnamon stick in a large bowl. Stir to dissolve sugar. Cover and transfer to fridge for 12 hours to let ingredients infuse. Pour mixture through a sieve to separate spices and peels and discard, reserving spiced liquid infusion. Heat 1 1/4 cup milk in a pan over medium heat until it reaches 140 degrees F, then pour into spiced liquid infusion. Stir and transfer mixture to fridge for 12 hours. Remove liquid from fridge and strain through cheesecloth into large bowl. According to volume, set aside 1 g agar agar for every 3 3/4 oz liquid. In a pan, combine agar agar with 1/3 of liquid. Slowly heat mixture to 131 degrees F, then add remaining 2/3 of liquid into pan. Stir. Transfer mixture to fridge and let cool for 3 hours. Strain mixture through a coffee filter.
**Orange blossom bubbles: Combine 2 cups water, 1 3/4 oz orange blossom water, 2.5 g Versawhip and 1.2 g xanthan gum in a bowl. Using a hand blender, blend ingredients to dissolve. Use aquarium air pump to force air into liquid and create bubbles.