BOURBON MILK PUNCH
Bourbon Milk Punch: The New Orleans Brunch Drink That's Been Around Since the 1600s
Milk Punch originated in England during the 1600s, where it was made with brandy, milk, sugar, and spices. The drink traveled to colonial America and eventually became associated with New Orleans, where it transformed into a bourbon-based brunch tradition by the 1800s.
The New Orleans version specifically uses bourbon rather than brandy, which gives it a distinctly American character. The drink became popular as a morning or afternoon cocktail because the milk makes it feel gentler than straight spirits. Restaurants like Brennan's helped cement Bourbon Milk Punch as a New Orleans brunch staple throughout the 20th century.
What makes Bourbon Milk Punch work is how the milk's fat content smooths out the bourbon's bite while the sugar and vanilla add sweetness without being cloying. The freshly grated nutmeg on top provides an aromatic spice note that's essential to the drink's identity.
The cocktail is served cold and shaken hard with ice to achieve proper dilution and chill. Unlike clarified milk punch, which is a completely different preparation involving curdling and straining, Bourbon Milk Punch is simply shaken and served immediately, creating a creamy, frothy texture.
RECIPE:
2 oz bourbon
3 oz whole milk
½ oz simple syrup
½ tsp vanilla extract
Freshly grated nutmeg
Method:
Add bourbon, milk, simple syrup, and vanilla to shaker with ice
Shake vigorously until well-chilled
Strain into ice-filled rocks glass
Grate fresh nutmeg generously over the top
Serve immediately