New recipes

The Brandy Milk Punch

The Brandy Milk Punch

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 2 Ounces brandy
  • 1 Ounce simple syrup
  • 1/2 Teaspoon pure vanilla extract
  • 1 1/2 Ounce milk
  • Freshly grated nutmeg, for garnish


Combine all the ingredients in cocktail shaker with ice and shake vigorously. Strain into a rocks glass filled with ice. Garnish with a light dusting of freshly grated nutmeg and serve immediately.

Nutritional Facts


Calories Per Serving239

Total Fat1g2%






Vitamin A20µg2%

Vitamin B120.2µg3.2%

Vitamin D0.6µg0.1%

Vitamin K0.1µg0.2%


Folate (food)2µgN/A

Folate equivalent (total)2µg1%







Sugars, added21gN/A


Have a question about the nutrition data? Let us know.


Milk Punch

Stir well with cracked ice in a chilled cocktail shaker, then strain into large goblet or Collins glass. Sprinkle with nutmeg, if you like nutmeg. You don't have to make this with rum, of course: Any of the dark liquors (whiskey, brandy) will work just fine (just don't try it with tequila -- or do what's it to us?). For Bull's Milk, use 1 1/2 ounces brandy flavored with 1/2 ounce dark rum and try not to think about stock breeding.

The Wondrich Take:

"As served on rolling days at sea and a rainy day in Colon, Panama." Somebody here at Esquire hung that tag on the Milk Punch in our 1949 Handbook for Hosts. We've got no earthly idea what he was on about. But the guys who used to drink for us, they were always, well, um. okay, they were writers. The kind who churned out things like plays, short stories, novels, memoirs. You tell these guys to do something simple and you get, well, writing. Frank Shay, Lawton Mackall, Frederic Birmingham -- men who wouldn't bat an eyelash at deploying a word like "interjubilation" or suggesting that you shake a drink "as though seven demons were goading you to it" (not the much-dreaded personal kind, we hope). Which is to say -- Colon, Panama? We'd be drinking something involving the commingling of rum, lime juice, and ice, rain or no. But if those rileys felt like Milk Punch, we're sure they knew what they were doing.

Milk Punch is one of the more ancient medications in the pharmacopoeia. They drank it in colonial times, they drank it in Boston, they drank it on the Mississippi riverboats, they drank it just about everywhere, right on through the Second World War. After that, America seems to have lost the taste. One of our younger correspondents can still recall his naive revulsion upon witnessing Barnaby Jones order a Scotch and Milk (an elemental milk punch also favored by Walt "Pogo" Kelly and Dizzy "Dizzy" Gillespie). We've since brought him to know his error, although like us he still prefers his punch with rum or brandy, or both. (This latter iteration, one of the most voluptuous and comforting of all drinks, has been known to travel under the distasteful moniker of "Bull's Milk.") And no, you can't use skim milk, or soy milk. Grow up.

Brandy Milk Punch

Combine brandy, cream, simple syrup, and vanilla extract in a cocktail shaker fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with nutmeg.

How would you rate Brandy Milk Punch?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Share All sharing options for: 12 Classic Cocktails Invented in New Orleans

Despite the popularity of Hand Grenades and sickly sweet Hurricanes on Bourbon Street during Mardi Gras, New Orleans’ history of the cocktail can be traced back to its beginning, when drinks were built simply from spirits, sugar, water, and bitters. The city may not be the birthplace of the very first cocktail, but it is where many of the most enduring drinks were invented. To honor the Crescent City for Mardi Gras, Los Angeles cocktail blogger and New Orleans native Chuck Taggart — a verifiable cocktail geek and student of cocktail historians Ted Haigh and David Wondrich — details the history of the Big Easy's classics. From the well-known Sazerac to the more obscure Café Brûlot.

Late 1830s

Drink name: Sazerac
Where it was invented: According to legend, the Sazerac was born at Antoine Amédée Peychaud’s pharmacy on Royal Street. It was then popularized at Sazerac Coffee House, a saloon on Exchange Place in the French Quarter. The drink and eventually its primary source were named for the brand of Cognac that favored the drink, Sazerac de Forge et Fils. The primary ingredient was switched to rye whiskey in 1870 due to imbibers' changing tastes and an absinthe dash/rinse was added.
Who invented it: Apothecary Antoine Amédée Peychaud, who did indeed concoct Peychaud’s bitters, served friends a brandy cocktail spiked with his bitters.
What is it: Absinthe (or Herbsaint), rich simple syrup (sugar to water ratio, two to one), Peychaud's Bitters, rye whiskey. It is New Orleans’ own cocktail in the truest historic definition. It actually bears more resemblance to what Jerry Thomas (considered the father of American mixology) referred to as an "improved" cocktail (an old term from the beginning on the cocktail, basically referring to an Old Fashioned with something added to it) with absinthe, but the Peychaud’s bitters makes it New Orleans’ own.

Drink name: Brandy Crusta
Where it was invented: Jewel of the South, the bar at the New Orleans City Exchange, Gravier Street, New Orleans.
Who invented it: Joseph Santini.
What is it: Cognac, Grand Marnier, maraschino, simple syrup, lemon juice, Angostura. Perhaps the first sour, and the precursor to the Sidecar.

Drink name: Brandy Milk Punch
Where it was invented: Although the drink is now heavily associated with New Orleans, milk punch recipes date back to the 17th century, and one version appears in Jerry Thomas’ first ever bar guide in 1862.
What is it: Cognac, whole milk, simple syrup, vanilla extract. It may not have been invented in New Orleans, but this drink is very much part of the city's culture and history.

Drink name: Absinthe Frappé
Where it was invented: Aleix Coffee House, later called The Absinthe Room and now known as Old Absinthe House.
Who invented it: Cayetano Ferrer, head bartender of Aleix Coffee House and later proprietor of the establishment, which he renamed.
What is it? Absinthe, rich simple syrup, anisette (optional), chilled soda water.

Drink name: Ramos Gin Fizz
Where it was invented: Imperial Cabinet Saloon, Gravier St., New Orleans.
Who invented it: Henry C. Ramos, who popularized the drink at his own bar on Gravier, The Stag, from 1907 on.
What is it: Gin, heavy cream, lemon juice, lime juice, simple syrup, egg white, orange flower water. The Ramos Gin Fizz is Henry C. Ramos' gussied up version of a Silver Fizz (gin, lemon, sugar, egg white, soda water). It is a silky, rich, beautiful, elegant drink.


Drink name: Café Brûlot
Where it was invented: Antoine’s Restaurant, French Quarter, New Orleans.
Who invented it: Jules Alciatore, son of the restaurant’s founder Antoine Alciatore.
What is it: Cognac, Grand Marnier or Cointreau, dark brown sugar, cinnamon sticks, whole cloves, strong New Orleans chicory coffee. A grand after-dinner flaming coffee drink prepared tableside with lots of ceremony and showmanship. At New Orleans’ grander restaurants (and certain grand homes as well), a special brûlot set with a ladle for straining out the fruit peel and spices is used, some of them made from sterling silver.


Drink name: Roffignac
Where it was invented: Signature cocktail at the former Maylie’s restaurant, New Orleans.
Who invented it: Obscure, but named for Count Louis Philippe Joseph de Roffignac, who was mayor in the 1820s.
What is it? Raspberry shrub, cognac, simple syrup, soda water. It's like a brandy highball with raspberry shrub. Stanley Clisby Arthur’s classic tome Famous New Orleans Drinks and How To Mix ‘em gave a recipe with whiskey and an odd ingredient called "red Hembarig." Nobody could figure out the ingredient until food writer Robert F. Moss realized that it was a conflation of the German words for "raspberry" and "vinegar" — himbeeressig, aka raspberry shrub.
*The Roffignac gained popularity around this time but exact year of creation is unknown.

Early 1900s

Drink name: Cocktail à la Louisiane
Where it was invented: Restaurant de la Louisiane, New Orleans.
Who invented it: Obscure Stanley Clisby Arthur lists it in his 1937 book.
What is it: Rye, Bénédictine, sweet vermouth, Herbsaint or absinthe, Peychaud’s Bitters. A cousin to both the Sazerac and the Vieux Carré with elements of each.


Drink name: Vieux Carré
Where it was invented: Hotel Monteleone, French Quarter, New Orleans.

Who invented it: Monteleone head bartender Walter Bergeron.
What is it: Rye, cognac, sweet vermouth, Bénédictine, Angostura bitters, Peychaud’s bitters. Pronounced "VOO ka-RAY," it translates from French to "Old Square" and is an old name for New Orleans’ French Quarter. Mr. Bergeron was the head bartender of the hotel’s cocktail lounge, pre-dating the current Carousel Bar, which opened in 1949.


Drink name: Hurricane
Where it was invented: Pat O’Brien’s Bar, St. Peter St., French Quarter, New Orleans.
Who invented it: Benson "Pat" O’Brien and Charlie Cantrell. According to the story, post prohibition there was a glut of rum and Pat and Charlie's liquor distributor would only sell them other booze if they agreed to take 50 cases of rum they didn't want. So, they concocted a mixture using a large amount of rum, passion fruit syrup and lemon juice, and it took off.
What is it: Dark rum, passion fruit syrup, fresh lemon juice or lime juice, garnished with orange slice and a cherry.


Drink name: Arnaud’s Special Cocktail
When it was invented: 1940s-1950s
Where it was invented: Arnaud’s French 75, New Orleans.
Who invented it: It was the popular house cocktail of the bar after World War II, but who actually invented it is unclear.
What is it: Scotch, Dubonnet Rouge, orange bitters similar to a Rob Roy.

Drink name: Bywater
Where it was invented: Arnaud’s French 75, New Orleans.
Who invented it: French 75 bartender Chris Hannah created the drink in honor of his favorite New Orleans neighborhood, Bywater. And like the Vieux Carré is to the Manhattan, the Bywater is to the Brooklyn.
What is it: Aged rum, Green Chartreuse, Averna Amaro, velvet falernum. A variation on the obscure Brooklyn cocktail.

How To Make Boozy Milk Punch, The Ultimate Breakfast Cocktail

Put down that bloody mary. Say no to the mimosa. If you want to day-drink like an authentic Mardi Gras reveler, you need to start off the big day the way they do in the Big Easy — with creamy, boozy milk punch.

The classic New Orleans eye-opener is usually made with dairy (milk or cream), sweetener (simple syrup or powdered sugar) and alcohol (traditionally brandy, but also bourbon or rum). Add a grating of fresh nutmeg, and you’re ready to sip on a cocktail that’s at once incredibly simple in its milk-fed sweetness, but also deeply serious in terms of the punch that can be packed in such an unassuming package.

“It’s just the perfect breakfast cocktail,” New Orleans food celebrity and “Drag Queen Brunch” cookbook author Poppy Tooker told HuffPost. Tooker lives in a town where late-night celebrations can often extend well into the next day, especially during the Mardi Gras season. In New Orleans, a morning cocktail would never be considered out of place at a celebratory breakfast — and in this city, there’s always something to celebrate.

Calling it “a great choice for an entry-level cocktail,” Tooker said milk punch is great for first-time imbibers as well as inveterate tipplers. “I think the sugar content provides a lift to the system. It’s good for you! It’s so benign you don’t even think you’re drinking.”

Tooker prefers her eye-opener milk punch made with brandy. “I think that’s a little easier on your system first-thing than a shot of whisky, but whatever floats your boat,” she said. While other mixologists use simple syrup to sweeten the punch, she believes confectioner’s sugar provides more body and offers a foamier head. “Everyone should have a milk mustache on Mardi Gras morning.”

The night before Mardi Gras, Tooker whips up batches of her special recipe (see the recipe below) and funnels the milk punch back into half-gallon milk jugs. While people gather for parade-watching, she gives the jug a last-minute shake, then pours the frothy, foamy-headed concoction into cups. “Add in a few of my signature deviled eggs, made with butter instead of the traditional mayonnaise so they’ll keep at room temperature, and you’ve got yourself a breakfast of champions,” she said.

Tooker noted that Mardi Gras parade food and drink must be easy to make, serve and consume, since participants want to spend most of their Mardi Gras energy creating elaborate costumes instead of cooking up complicated food.

Tooker isn’t the only one who makes milk punch in New Orleans. Year-round, you can get frozen bourbon milk punch at Bourbon House, a French Quarter restaurant owned by Dickie Brennan & Co . But it’s only between Jan. 6 and Lundi Gras (the Monday before Mardi Gras) that you can order up a King Cake Bevvy (recipe below), whose name comes from the slang word for “beverage” that’s come to refer to any alcoholic drink.

“Ten years ago, we started thinking we wanted to create a seasonal Mardi Gras drink,” Bourbon House spokeswoman Wesley Noble told HuffPost . “Since king cake is something we only eat this time of year, we tried to recreate those flavors in what we call our ‘adult milkshake.’” She said there was quite a bit of tinkering needed to get the recipe just right. In a shift from the traditional brandy or bourbon, the culinary team opted instead for a local spirit. “We use Old New Orleans Amber Rum , which is made here in the city, right over on Frenchmen Street. The king cake flavors lend themselves beautifully to the rum.”

In the true Mardi Gras spirit, the drink even comes with a baby-shaped cocktail stirrer, a nod to the plastic baby that’s traditionally baked inside a king cake. “It’s an incredibly popular item on our drinks menu,” Noble said. “We estimate that we’ve sold more than 25,000 King Cake Bevvy cocktails since it was introduced in 2010.”

If you’re making the recipe at home, take Noble’s advice and use only top-quality vanilla ice cream. And while your cocktail will be delicious, it will lack what she calls the “ridiculously creamy” texture of the ones served at Bourbon House. “We put the ice cream base into a daiquiri machine, and that removes all the ice crystals,” she revealed. “But that’s OK — come to New Orleans and have one with us.”

Brandy Milk Punch: A New Orleans Original

Around Christmastime in south Louisiana, a familiar scene would play itself out at family parties throughout Cajun country.

Kid (aged 5): &ldquoMama, what&rsquos that? It looks like a milkshake.&rdquo

Mother: (stirred from reverie) &ldquoThis? It&rsquos a Brandy Milk Punch, baby.&rdquo

Kid: &ldquoIt looks good. Can I smell it?&rdquo (sniffs) &ldquoCan I have a taste?&rdquo

Mother: &ldquoNo, sweetie. It&rsquos for Mama. Now go and have some more cookies.&rdquo

Kid: (plunges mouth-first into the dessert table like a Tasmanian devil.)

The Brandy Milk Punch was a cold-season classic in Acadiana Christmastime. A close cousin of Aunt Rose&rsquos Egg Nog or the Lebowski&rsquos White Russian, a milk punch was a standard-issue Special Occasion Cocktail that always seemed to appear at family gatherings and &ldquodress up for grammaw&rdquo&ndashstyle house parties in Louisiana. At any mid-December gathering, you&rsquod see other people&rsquos mothers, school teachers and other female authority figures laughing in a circle, each clutching a frothy milk punch.

From a bartender&rsquos perspective, the drink follows a pretty simple formula&mdashsweetened milk (half and half if you&rsquore feeling decadent, heavy cream if you&rsquore prone to lily-gilding) fortified with brown liquor (brandy with rum is traditional, but few argue if bourbon is swapped into the mix). Add a few drops of vanilla and a light dusting of nutmeg from the tiny, round-cornered McCormick&rsquos tin, and you&rsquove got a Christmastime classic that even mother could love.

From a kid&rsquos-eye view, it was a tiny, frothy, forbidden tipple that smelled like all the joys of winter. The drink made the ladies of the Somebody&rsquos Mama Club seem a little bit more like their kids for a little while&mdashjust slightly naughty and indulgent. &ldquoWell&hellip&rdquo they&rsquod say, &ldquoI really shouldn&rsquot. But it&rsquos Christmas, after all&hellip&rdquo

The Milk Punch was one of those little holiday mysteries that faded as we eventually grew and discovered the wide world of adult vices. As the kids (now taller) learned our way around the college bars and home liquor cabinets, that memory of your mother having a little holiday cheer just got filed away as a near- disposable childhood memory.

Filed away, that is, until your first real exposure to the Big City&mdashand for Louisiana folks, that means New Orleans. Sometime during your first grown-up visit to the Crescent City&mdashcollege binges on Bourbon Street don&rsquot count&mdashyou make it to one of the Old Line joints for a morning meal, and come across a menu section devoted to the reality of the morning cocktail.

The &ldquoEye Opener&rdquo menu category was first popularized by the Brennan family&mdashfirst at the eponymous pink restaurant on Royal Street in the 1940s, then at the countless sibling restaurants that have cropped up since. The Brennans&mdashunder the auspices of Owen Brennan, then under his daughter Ella, then too many family members to count&mdashdecided early on to emphasize fancy egg dishes and civilized day-drinking under the breakfast/brunch umbrella.

Though unfailingly genteel and on the fancy-dress side of things, the Brennans have always made a &ldquodrink and a wink&rdquo part of their hosting style, always just a bit naughty and a godsend on days when the hair of the dog was a welcome morning treat. Other restaurants soon followed their lead, and the Milk Punch is now an iconic New Orleans concoction.

A first sip of Milk Punch in the Boozy Brunch context&mdashsweet and smooth, just foamy enough, the brandy or bourbon applying a subtle liquid kick&mdashsomehow transforms a mundane morning-after into a full-blown Special Occasion. The fragrance of freshly-grated nutmeg triggers memories of sparkling pine trees, shiny wrapped presents and dessert tables groaning with sweets.

And you start to understand the wistful, far-away looks of the Somebody&rsquos Mama Club&mdasheach remembering their own young, decadent weekends in New Orleans&mdashsavoring a brandy- flavored break from adult responsibilities, sneaking a silky- smooth sweet sip before the inevitable tug at the hem of their party dresses.

&ldquoNo, sweetie. It&rsquos for Mama. Go and have some more cookies.&rdquo After all, it&rsquos Christmas. Everybody wins.

This article originally appeared in the November/December 2015 print edition.

Milk Punch Recipe

Think of it as an easy, no-egg eggnog. Or think of it as a classic Southern tipple, with an alluring blend of sweetness and richness, and a deep-flavored kick. However you approach the milk punch, just be sure to think of it sometime during the holiday season.

I had a great time sipping one of these on a July morning in New Orleans, but with its fullness of flavor, its silky texture and its nutmeg finish, the milk punch seems particularly well-suited to this time of year. Classically made with a combo of brandy and rum, the milk punch also works well with bourbon in the place of either or both. And while it's lovely to drink the punch when poured into a glass full of crushed ice, you can instead serve it hot, for a rich and potent warmer. Either way, this drink that dates back to horse-and-buggy days has a way of slowing everything down, taking the edge off a hectic holiday season if only for an hour or two.

Milk punch

Old as it may be, I hadn’t heard of milk punch before a few weeks ago but can assure you, I’ve thought about nothing else since, not blizzards, not book deadlines and not how long it will take for all of the molars to show up so we can get back to sleeping again. Nope, nothing but milk punch. An avid fan of eggnog — also, John Denver & The Muppets Chrismas album, carolers, chestnuts roasting on open fires and all sorts of things that are probably not expected from girl who celebrates Hanukah — but wary of all of the raw eggs and too impatient to tuck it away for anywhere from three weeks to a year to mellow flavor, milk punch seemed right up my alley.

Like all great drinks, it has an equally great history. Namely, that if you’re using it to cure whatever ails as you ring in the new year (or tomorrow, as a hair of the nog that bit you and yes, I do crack myself up) you’re doing it absolutely right as milk punch was initially concocted not as what I unbiasedly believe to be the coolest thing you could mix up at a party tonight but as medication. Apparently, people drank it in colonial times (even Ben Franklin had his own recipe!), people drank it on Mississippi riverboats but then sometime around World War 2, it fell off the map everywhere but New Orleans. Ah, New Orleans, this is just one more reason we like you.

Recipes for milk punch vary wildly. Some use superfine sugar, others use powdered sugar, which dissolves almost instantaneously. You might use brandy, whiskey or bourbon in it, but you know I used bourbon because, well, I always do. Some use milk, some use half-and-half (half cream, half milk, with about 10.5 to 18 percent milkfat) and many use both. The recipe below uses both but I’m going to be honest, given that most of us have retired any notions of healthfulness, at least until tomorrow, I might make it next time with all half-and-half as more of a cushion against the high booze ratio. Some recipes have you shake it with ice and serve it immediately but the ones I couldn’t get out of my head had you freeze it until slushy, a word I can assure you is much more charming inside this apartment than out.

I’ve been poking around the web this afternoon, since we dropped the little snowman off at his grandparents for the night, and I’ve read a lot of beautiful summaries of the year. There are recipes for black-eyed peas and tallies of the highs of 2010 and for a moment, I fretted that the pressure was on to say something pithy and clever. But did you read that part about dropping the baby off? You see, I have a party to get to and hope you don’t mind that I made you a drink instead. It’s slushy but toasty and I hope you clink glasses tonight with everyone that you love.

Milk Punch
Adapted from Canal House, v.2

5 cups of a mixture of whole milk and half-and-half (4:1 is suggested, but I might go more like 3:2 next time)
1 1/2 cups bourbon, another whiskey or brandy
1 cup powdered sugar, sifted
1 tablespoon vanilla extract
Freshly grated nutmeg, for garnish.

In a pitcher, whisk together milk, half-and-half, bourbon, sugar and vanilla. Freeze until slushy, which will take 3 to 4 hours, but you can leave it in there up to a day. Stir before serving it in chilled glasses, finished with a few gratings of fresh nutmeg.

Julia Reed’s Milk Punch

“I never serve eggnog—the one holiday culinary tradition I have not been able to get behind—but I do make milk punch. With its frothy top and not-so-jaundiced color, a milk punch is prettier to look at than eggnog and is not nearly as rich and cloying, saved from that state by an effective combination of bourbon and brandy. They are especially good before a holiday lunch with, naturally, cheese straws and pecans. By evening, everyone wants a Santa hat.” — From Ham Biscuits, Hostess Gowns, and Other Southern Specialties by Julia Reed (St. Martin’s Press, 2008)

Milk Punch


  • 1/2 cup sugar
  • 1/2 cup water
  • 1 quart (4 cups) whole milk
  • 1 pint (2 cups) heavy cream
  • 2 cups brandy
  • 1 cup bourbon
  • 1 tablespoon pure vanilla extract
  • Freshly grated nutmeg for garnish


1 | Make a simple syrup by combining the sugar and water in a saucepan. Bring to a boil, cooking just until all the sugar has dissolved, 3 to 5 minutes. Allow the syrup to cool. It may be stored, refrigerated in a jar, for up to two weeks.

2 | Whisk the milk and the cream together in a large pitcher or punch bowl until blended. Stir in the spirits and vanilla. Add 1/2 cup of the simple syrup. Taste and add more simple syrup as needed.

3 | Refrigerate until thoroughly chilled. To serve, pour into tumblers or goblets (pictured in green goblets from Reed Smythe & Company) and grate nutmeg on top.

How to Make English Milk Punch

The Super Bowl is arguably the biggest party of the year and an unofficial national holiday. We fill up carts with wings, chips, and booze—plus the supplies to build a guacamole stadium. Inevitably in my house, the drink decisions are left up to me. No one knows what I will make—including me—until I suddenly stumble upon something that sparks my curiosity. So what's on the menu this year? Milk Punch.

Often when people hear the words milk punch, their minds immediately jump to that quintessential morning drink made famous in New Orleans called the Brandy Milk Punch. While that drink deserves its place in the pantheon of greatness I want to introduce to you a wholly different animal: the clear English Milk Punch.

Its origins date back several centuries. According to David Wondrich, the concoction was first mentioned in William Sacheverell's 1688 writings about the Scottish island of Iona. 17th century English dramatist and spy Aphra Behn extolled the virtues of milk punch throughout her writings, but then the concoction seems to have disappeared again until the mid 18th century, when, Wondrich tells us, "it suddenly, for whatever reason, became all the rage."

But what exactly is milk punch? Possibly the most famous recipe for this punch is Benjamin Franklin's from 1763, although the oldest-known recipe is Mary Rockett's from 1711. Franklin's recipe has something in common with two old forms of drink: the posset and syllabub. Posset is a British hot drink made with curdled milk and spices. Syllabub is an English drink in which milk and sugar is slightly curdled by the addition of wine.

How does all of this relate to my milk punch? Essentially, English milk punch is made up of two distinct parts that are combined. The first part is a rum, sugar, and citrus juice mixture. Then, hot milk and spices are added and allowed to infuse until the milk curdles.

Wait a minute—did he just say something about curdled milk? Seriously? And you want me to drink it and serve it to my guests?

I initially had the same reservations. But after mulling it over I finally decided to make a Rum Hibiscus version from Drink in Boston and I couldn't get enough. The curdled mixture is strained through a fine mesh strainer and several layers of cheesecloth—so the final result isn't gross-looking at all. I promise.

The end product is delicious—lightly sweet, silky, translucent and positively baffling. There are layers of flavors with the spices interplaying and dancing on the tongue.

What is the weirdest drink (alcoholic or non-alcoholic) you've drunk that was surprisingly good?

Watch the video: Kazani za rakiju Model Praktik - Destilatori Subotica (June 2022).


  1. Tzion

    It agree, very useful message

  2. Mabei

    This is a convention, no more, no less

  3. Kakus

    I think you are wrong. I'm sure. I propose to discuss it. Email me at PM, we'll talk.

  4. Cadda

    Many thanks for support how I can thank you?

  5. Heanford

    I believe you were wrong. We need to discuss.

  6. Valiant

    Dictate please, where can I read about this?

Write a message