Monday, December 26, 2011

Brandy Milk Punch

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
  1. Pour the sugar into a small saucepan, add the boiling water and stir until the sugar dissolves. 
  2. Let the simple syrup cool to room temperature. The simple syrup can be stored covered in the refrigerator for up to a month
  3. Combine one ounce of the simple syrup with the brandy, vanilla and milk in a cocktail shaker.  Shake vigorously,
  4. Pour over ice into a cocktail glass.
  5. Grate or grind a dusting of fresh nutmeg over the top.
  6. 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.


The Café Sucré Farine said...

Sounds quite yummy!

Lynn said...

An excellent weekend morning treat!