The Bourbon Milk Punch is a classic New Orleans breakfast cocktail, served to hungry locals and hungover Mardi Gras revelers.
We’ve seen a million Bourbon Milk Punch variations, calling for everything from ice cream to spiced rum. We favor simplicity here – this drink’s job is to settle the stomach and cool off a hearty breakfast of grits and spicy sausage. That’s why we like Robert Hess’ recipe, from his excellent video series The Cocktail Spirit.
You can use milk, or go with half-and-half or sweet cream. We’d avoid heavy cream; shaking it up will make the drink too thick. If you use milk, it should be full-fat.
