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Brandy Milk Punch

  • 1 1/2 oz Cognac
  • 1 dash Aged Jamaican Rum (overproof and funky if you can)
  • 3 oz Milk (whole, or half n half)
  • 3/4 oz Rich Gum Syrup (or 1 tbsp superfine sugar)
  • 2 drops Vanilla Extract
  • 1 pinch Nutmeg

Shake with ice and strain into a rocks glass filled with new ice.  Garnish with a dusting of nutmeg.

Prep Time 2 minutes
Servings 1
Category Punch
Tags 1933-1969 (Tiki to Martinis), Hair of the Dog, Morning Drink, New Orleans
Proof 17.3
Strength 1 standard drinks
Glass Old Fashioned or Rocks Glass
Temp Cold

The quintessential New Orleans morning drink, the Brandy Milk Punch can be found on almost any brunch menu in the city (and a lot of the other drink menus). 

The rum is not strictly necessary, but I have seen it in some older recipes and I think it lends a marvelous overtone to what otherwise is a pretty soft drink (with all the cream).  Smith and Cross works well.  If you have some non-overproof funky rum, up the amount to 1/4 ounce. 

I have the ingredients for this drink on hand in the hotel room whenever I visit New Orleans.  It helps us get going in the morning (one in the room and one "to-go").

Ingredient Profile

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