The mention of Brandy Milk Punch conjures up such fond memories -- Sunday brunch at Galatoire's, Fat Tuesday parades on St. Charles Avenue, and many holiday mornings. We sip them until dinner is served at Thanksgiving and a batch has to be mixed before present opening can commence on Christmas morning. Make a batch the night before and store them in the fridge -- they are even better when made ahead.
This recipe for one cocktail is from In the Land of Cocktails, a handy little drink book by New Orleans mavens Ti Adelaide Martin and Lally Brennan.
Brandy Milk Punch
For the Simple Syrup:
- 1 cup of sugar
- 1 cup of boiling water
For the Brandy Milk Punch:
- 1 ounce simple syrup
- 2 ounces brandy
- 1/2 teaspoon good quality vanilla extract
- 1 1/2 ounces milk
- Freshly grated nutmeg
- Pour the sugar into a small saucepan, add the boiling water and stir until the sugar dissolves.
- Let the simple syrup cool to room temperature. The simple syrup can be stored covered in the refrigerator for up to a month
- Combine one ounce of the simple syrup with the brandy, vanilla and milk in a cocktail shaker. Shake vigorously,
- Pour over ice into a cocktail glass.
- Grate or grind a dusting of fresh nutmeg over the top.
- Serve immediately.
Yield: One cocktail
I like to serve Brandy Milk Punch in a tall skinny glass or a wine goblet, although rocks glasses are often used. I've drunk more than my share from plastic go-cups as well.