Brandy Coffee Milk Punch
This particular style of milk punch–far milkier than the “clarified” kind–is associated closely with New Orleans, where it transitioned from being served in a large format to individual servings. The traditional base is brandy or bourbon, but our version combines brandy (specifically Cognac) with rye and spikes the whole thing with notes of coffee and chocolate.
INGREDIENTS
1½ oz. Cognac
½ oz. rye
½ oz. coffee liqueur
½ oz. (scant) rich demerara syrup
2 oz. milk
2 oz. half & half
1 dash chocolate bitters
Nutmeg, for garnish
ABV LEVEL
Combine all in a shaker tin. Add a small scoop of ice cubes. Roll the contents back and forth carefully between two shaker tins a few times until just combined. Dump into a rocks glass; top off with ice if needed. Garnish with freshly grated nutmeg.