Name: Tiger's Milk
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 2 Vanilla extract; 1 Cinnamon powder; 7.5 ml Sugar syrup 'rich' 2 sugar to 1 water; 22.5 ml Milk (whole milk/full 3-4% fat); 22.5 ml Single cream / half-and-half; 15 ml Pasteurised egg white (or aquafaba)

Serve in an

Old-fashioned glass

Garnish:

Dust with grated nutmeg

How to make:

SHAKE all ingredients with ice and strain into ice-filled glass.

2 fl oz	Rémy Martin 1738 Cognac
2 drop	Vanilla extract
1 pinch	Cinnamon powder
1/4 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix)
3/4 fl oz	Milk (whole milk/full 3-4% fat)
3/4 fl oz	Single cream / half-and-half
1/2 fl oz	Pasteurised egg white (or aquafaba)
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Review:

Creamy cognac and spice.

History:

Adapted from a recipe purloined from Charles H. Baker Jr's classic book, The Gentleman's Companion. He first discovered this drink in April 1931 at Gerber's Snug Bar, Peking, China.

More cocktails by Charles H Baker

Nutrition:

One serving of Tiger's Milk contains 226 calories.

Alcohol content:

1.4 standard drinks
15.17% alc./vol. (30.34° proof)
19.4 grams of pure alcohol

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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.