Caribbean Milk Punch
This Caribbean Milk Punch is a brunch specialty at Brennan’s, a restaurant in New Orleans. It’s pretty hard-hitting for a midday cocktail, but it is undeniably delicious!
Brennan’s uses Smith and Cross’ dark rum, which has a lovely funky character typical of Jamaican rums. You can use whatever dark rum you like – but it shouldn’t be too tame, lest it be subsumed by the rich creaminess of the heavy cream. If you’re using half-and-half, or a similar medium-fat cream, you might want to reduce the syrup just a touch.
As in all milk punches, nutmeg isn’t a just a garnish – it’s a required ingredient that contributes a lot of flavor and dimension to the drink. Fresh-ground is best, but even the pre-ground stuff is better than nothing.
- 1 part Dark rum
- ½ part Bourbon
- 1 part Vanilla syrup
- 1 part Heavy whipping cream or Sweet cream
- 1 pinch Ground Nutmeg
Vigorously shake all ingredients (except the nutmeg) with ice. Strain into a chilled cocktail or coupe glass and garnish with the nutmeg.
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- Brennan’s Caribbean Milk Punch at The Washington Post