Bourbon Milk Punch – A favorite brunch cocktail

Milk Cocktail with Bourbon Whiskey and Vanilla. Garnished with nutmeg and marshmallow.


50 ml I 1  2/3 oz Bourbon Whiskey
30 ml I 1 oz Vanilla Syrup
100 ml I 3  1/3 oz Whole Milk

Add all ingredients in a shaker with ice and shake. Strain into a cocktail glass or brandy snifter. Garnish with freshly grated nutmeg. I also garnish with a toasted marshmallow.

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The story of the Bourbon Milk Punch

The Bourbon Milk Punch has a long history that dates back to the 1600s, when milk punches were popular in Europe. The drink was brought to America by the colonists, who adapted it to their local ingredients and preferences. Bourbon became the preferred spirit for the drink in the South, especially in New Orleans, where it was served in many famous establishments like Brennan’s and Arnaud’s French 75 Bar.

The first time Milk Punch found publication in a cocktail book was in Jerry Thomas‘ 1862 Edition of his Bar-Tenders Guide, but it was first seen in publication around 1688 where in popped up in William Sacheverell’s travelogue of the Scottish Isle of Iona and was also published in a 1711 Cookbook written by Aphra Behn which was the first time it was actually published.

A Bourbon Milk Punch is usually enjoyed during brunch or as a nightcap. Some people say that it is a soothing and comforting drink that can cure a hangover or help you relax.

The original recipe consists of bourbon, whole milk, simple syrup and vanilla extract. Instead of the simple syrup and vanilla extract I use vanilla syrup. This also works very well. 

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