Bourbon Milk Punch
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.
- 1½ parts Bourbon
- 4 parts Milk or Sweet cream
- 2 tsp Simple syrup or Brown sugar syrup
- 2 dashes Vanilla extract
Shake all ingredients with ice and strain into a cocktail glass, goblet, or brandy snifter without ice.
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- Bourbon Milk Punch on The Cocktail Spirit with Robert Hess