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").