Name: Bourbon Milk Punch
Ingredients: 1 1/4 ounces bourbon; 1/2 ounce dark rum; 2 ounces milk (use cream or half-and-half for a richer drink); 1/8 ounce vanilla extract; 1/2 ounce simple syrup (see note); Dash of grated nutmeg

With a place of honor in the New Orleans drink pantheon alongside the Sazerac and the Ramos Gin Fizz, bourbon milk punch is enjoyed morning and night in the Crescent City, but most commonly at brunch. Restaurants and bars often pride themselves on their particular rendition. This one comes from the famed French 75 Bar in Arnaud’s restaurant in the French Quarter. It is easily whipped up before or after a meal, and offers near-immediate gratification.

Bourbon Milk Punch

bourbon

dark rum

milk (use cream

vanilla extract

simple syrup (see note)

nutmeg

In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.

Bourbon Milk Punch

Servings: 1

Cost: $38.74 /serving

Author : Robert Simonson

Ingredients

Instructions

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