Milk Punch

This is one of those recipes that does not necessarily grab you when you read it, but which is completely wonderful when you actually drink it. I made it for several family members over the Thanksgiving holiday, and they loved it.

It's a great drink to make when you do not have the luxury of working out of your home bar, because most people have all of the necessary ingredients in their house. OK, sure, they might not have bitters, but there are some things a man should always carry on his person. And they might not have cinnamon syrup, but you can easily make some. Sugar, cinnamon, water it really is that easy.

Milk Punch

1.5 oz Dark Rum

1.5 oz Whole Milk.5 oz Bourbon

.5 oz Cinnamon Syrup

2 dash Aromatic Bitters (Angostura)

Dry shake and then shake over ice and double-strain over fresh ice.

Garnish with cinnamon, cloves, and star anise.

Don't forget that when working with dairy, it is appropriate to dry shake first, as with egg whites, in order to froth the milk. I have also made this drink with half and half, which makes it yet more of an indulgence. And don't skimp on the milk! Better milk will make a better drink, period.

In the original recipe, bourbon was the base, and rum was an accent, but I tried it both ways and decided that I wanted to bring the rum to the foreground. I think you could adapt any combination of your favorite brown spirits to this format, and still be happy with the results. \

Milk Punches of this sort appear in Jerry Thomas' 1862 Bartenders Guide: A Bon Vivant's Companion and became popular brunch drinks especially in New Orleans. I highly recommend it.

Cheers!