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Milk Punch

  • 5m Prep Time
  • 0sCook Time
  • 5m Ready In

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  • Cuisine : American
  • Course : Brunch

1 serving Another New Orleans classic, from the French 75 bar in Arnaud’s restaurant. It is often consumed at brunch, and we agree that this is a cocktail worth getting out of bed for.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 ounces milk or half-and-half
  • 1 ½ ounces bourbon
  • ½ ounce dark rum
  • 1
    • 2 cups sugar
    • 1 cup water
    Sub-recipe steps
    1. Combine in a saucepan: 2 cups sugar; 1 cup water
    2. Cook over low heat, stirring occasionally, until the sugar has completely dissolved. Let cool, then chill until needed. Rich simple syrup will keep in the refrigerator for 6 months; a weaker one-to-one syrup will keep for 1 month.
  • ½ teaspoon vanilla
  • Freshly grated nutmeg

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 ounces milk or half-and-half
  • 1 ½ ounces bourbon
  • ½ ounce dark rum
  • 1 ½ ounce Simple Syrup
  • ½ teaspoon vanilla
  • Freshly grated nutmeg

Let's Cook

  1. Step 1.

    Fill a cocktail shaker with ice cubes. Add: 2 ounces milk or half-and-half; 1 ½ ounces bourbon; ½ ounce dark rum; ½ ounce Simple Syrup; ½ teaspoon vanilla

  2. Step 2.

    Shake until well chilled, about 12 seconds. Strain into a chilled cocktail glass and dust with: Freshly grated nutmeg

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