New Orleans, 1800s
Milk Punch may be the ultimate “oh, why the hell not?” drink.
Just about as soon as folks in England figured out how to distill beverage alcohol, they figured out booze went great with milk and a little sugar, mixing up all kinds of Egg Nogs and punches. They drank their Milk Punch hot, out of a big sweaty communal bowl, and cut with lemon juice. That’s all well and fine for the time, I suppose. 16th century, what are you gonna do? But people in New Orleans already knew all about hot and sweaty – so they got this drink back on the right track by cooling it over crushed ice, softening it with vanilla, and making it purty and fragrant with a dusting of nutmeg.
Our friends down in New Orleans have perfected the art of day-drinking (and night-drinking, too, now that I think of it). That’s not to give any credit to the boorish bros and misguided tourists on Bourbon Street – they’re not included among our friends. You and I, we prefer the finer things in life. And there are few things finer than this soothing combination of spirit, milk, sugar, and vanilla. In New Orleans, it’s not uncommon to enjoy a Brandy Milk Punch with breakfast, a Pimm’s Cup while waiting out the muggy afternoon storm, a Sazerac before dinner… all best enjoyed with a savory, gut-busting meal and the company of a good friend.
Try this with a good brandy or cognac (or 50/50 with an aged Jamaican rum). Bourbon is also common, but makes for a slightly sweeter drink. This is also a chance to use that delicious batch of homemade vanilla syrup – but in a pinch, you can use regular simple syrup and three drops of real vanilla extract.
Look, this drink won’t do your waistline any favors. But somedays… just getting out of bed is enough of an accomplishment. Cut yourself some slack.
Hardware: Shaker, Jigger, Muddler or mallet, Lewis bag, Nutmeg Grater or Microplane
Ice: Ice cubes, crushed ice
Glassware: Old Fashioned glass
Spirit: Brandy or cognac (recommended: Germain-Robin Craft Method) or Bourbon (recommended: Buffalo Trace, Wild Turkey 81)
Mixers: Whole milk, Vanilla syrup
Garnish: Freshly-grated nutmeg
Using a Lewis bag, crush enough ice to fill an Old Fashioned glass about two-thirds full to a fine, even consistency by pounding with a muddler or mallet.
In a shaker about a third-full with ice cubes, add:
2 oz brandy (or cognac) or bourbon
2 oz whole milk
3/4 oz vanilla syrup
Shake well to blend and chill, then double-strain into the ice-filled glass. Top with a dusting of freshly-grated nutmeg.