Bourbon Milk Punch
ClassicBourbon, milk, and vanilla, shaken and dusted with nutmeg. A New Orleans brunch classic.
Creamy, sweet, and soothing. Bourbon's vanilla and caramel melt into cold milk, vanilla syrup rounds it into something like boozy custard, and a dusting of nutmeg adds warm spice. Gentle and indulgent — more dessert than drink.
Ingredients
- 2 oz Bourbon
- 3 oz Milk
- 0.75 oz Vanilla Syrup
- Nutmeg · optional garnish
Method
- 1
Add the bourbon, milk, and vanilla syrup to a shaker with ice.
- 2
Shake hard until frothy and well chilled.
- 3
Strain into a rocks glass over fresh ice.
- 4
Grate fresh nutmeg over the top.
The Story
Milk punch is one of the oldest cocktail styles in the English-speaking world, popular since the 1700s, and bourbon milk punch became a New Orleans institution — a morning-after, eye-opener served at brunch tables across the city. The formula is little more than spirit, milk, sugar, and nutmeg, which is why it has barely changed in more than two centuries.