Serve inHighball (max 10oz/300ml)
Dust with grated nutmeg
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass. (Don't dry shake a Milk Punch as this produces something redolent of an Egg Nog.)
|1 1/2 fl oz||Rémy Martin 1738 Cognac|
|1 5/6 fl oz||Milk (whole milk/full 3-4% fat)|
|1/3 fl oz||Vanilla sugar syrup|
This traditional New Orleans hangover cure beats your bog-standard vanilla milkshake.
Bourbon Milk Punch
A classic which was popular during America's Prohibition era and dates back to colonial times. It is still widely served in New Orleans where it is commonly consumed with Sunday brunch.