Bourbon Milk Punch
CLASSIC · BOURBON WHISKEY

Bourbon Milk Punch

A New Orleans brunch fixture alongside the Ramos Gin Fizz and the Sazerac, and a genuine 18th-century punch format.

Ingredients
Bourbon Whiskey60 ml
Whole Milk90 ml
Simple Syrup15 ml
Vanilla Syrup5 ml
Freshly Grated Nutmeg
Glassware
Highball glass
Chilled.
Method
  1. 1

    Combine the bourbon, milk, simple syrup and vanilla syrup in a shaker.

  2. 2

    Add ice and shake hard for 12 seconds until cold and frothy.

  3. 3

    Strain into a highball glass over fresh ice.

  4. 4

    Grate fresh nutmeg generously over the surface.

  5. 5

    Serve immediately, before the froth settles.

From the Bartender

A New Orleans brunch fixture alongside the Ramos Gin Fizz and the Sazerac, and a genuine 18th-century punch format. This is the shaken version; the clarified milk punch, where acid curdles the milk and the solids are strained out, is a different and far slower drink.

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