Milk punch
| Served | Cold |
|---|---|
| Standard garnish |
Nutmeg |
| Standard drinkware | Collins glass |
| Commonly used ingredients |
Brandy, Whiskey, or Bourbon[1] |
| Preparation | Combine liquor and sugar with ice. Shake well. Strain and ice and milk.[1] |
Milk punch is a milk-based brandy or bourbon beverage. It consists of milk, the spirit, sugar, and vanilla extract. It is served cold and usually has nutmeg sprinkled on top. [3]
It is common in New Orleans and traditional on holidays throughout the Deep South.[4]
There are two variations: a punch-bowl drink and a glass drink. The former is known since the 17th century, with the recipe aimed at drink stability: the cream was curdled and strained out. It was attributed to Aphra Behn at the time. The latter is made with fresh milk or cream and is more lush.[3]
A yet another variation, "egg milk punch",[5] is actually eggnog.[3]
"Milk punch" also refers to a hot Irish drink, scáiltín, made of equal parts hot whiskey and milk. It may be flavored with melted butter, sugar, honey, cinnamon, nutmeg or cloves.
References
- 1 2 Bob Sennett (1993). Complete World Bartender Guide. p. 223. ISBN 055329900X.
- ↑ "Milk Punch". www.pannacooking.com. Retrieved 2016-04-21.
- 1 2 3 David Wondrich, "Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar", Penguin, 2007, ISBN 0399532870, p. 82, Milk Punch
- ↑ New Orleans Official Guide
- ↑ Harry Johnson, New and Improved Illustrated How to Mix Drinks of the Present Style (p. 65), self-published, New York, 1882