Brandy Milk Punch
The search for “the cure” after too much fun the previous evening is an eternal one. But what do you do when it’s been a whole year of harsh realities and disappointing outcomes?
Last Call presents a suggestion of how to get the New Year started in the proper direction. It involves a drink that’s heavily associated with our town, but may not actually have been created here.
Unlike New Orleans’ own Sazerac or Ramos Gin Fizz, the provenance of Brandy Milk Punch is as opaque as its prime ingredient, but bar professionals the world over profess that the Crescent City is the spot that can best lay claim to where the drink began.
Whatever or wherever its beginnings, this is a protein-laden drink that can take the edge of an edgy night before. Even if you don’t feel better, you think you do. Perception becomes reality.
“Never start drinking or never stop.”
Dale DeGroff, aka King Cocktail
The Brandy Milk Punch
As presented by master mixologist Chris McMillian, Bar UnCommon, Renaissance Pere Marquette Hotel
1 1/2 ounces brandy
1 ounce simple syrup
1/2 bar spoon high quality vanilla extract
A couple ounces of half-and-half
Pinch nutmeg, grated
Pour brandy, simple syrup, vanilla extract and half-and-half into a pint glass. Add ice to a shaker and shake the concoction until well mixed and frothy. Add cubed ice to a rocks glass and, using a strainer, pour the mixture into it. Top with a bit of grated nutmeg.