Garnish:
Dust with grated nutmeg
How to make:
SHAKE all ingredients and fine strain into chilled glass.
| 1 1/2 fl oz | Italian Brandy |
| 1/4 fl oz | Galliano L'Autentico liqueur |
| 1/2 fl oz | Disaronno amaretto |
| 1/6 fl oz | Bepi Tosolini Grappa di Moscato |
| 3 1/2 fl oz | Milk (semi-skimmed/2% fat) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
The distinctive flavour of moscato grappa shines through in this milky drink, with amaretto adding rich almond notes and Galliano a touch of peppermint and aniseed.
History:
A riff on the classic Milk Punch created in 2011 by yours truly (Simon Difford) at the Cabinet Room, London, England.
Join the Discussion
... comment(s) for Italian Milk Punch
You must log in to your account to make a comment.