New Orleans is a city famous for milk punches. Almost every major saloon seems to have its own formula for taming bourbon with a dose of dairy and ice. This recipe is from “The Bartender’s Best Friend: Updated and revised,” by Mardee Haidin Regan.
Bourbon Milk Punch
2 ounces bourbon
1/2 ounce dark creme de cacao
4 ounces of milk
Dash of vanilla extract
Pinch of cinnamon
Pour bourbon, creme de cacao, milk, vanilla and cinnamon into an ice-filled shaker. Give a long vigorous shake. Strain over ice in an old-fashioned glass. Garnish with a light dusting of ground nutmeg.
Tasting notes: Christmas in May, with cool flavorful eggless eggnog.
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