I’ve been trying to make every cocktail in Ted Haigh’s Vintage Spirits and Forgotten Cocktails (see the cocktails I’ve already made here) – partly because it’s an unusually well-curated cocktail book, and partly because it’s written so well, with a little history of each cocktail and notes on the recipe. I’ve actually read it cover to cover.
When Girl Scout cookies come around every year, I order shortbreads. Always. 2 boxes. I love those damn shortbreads. So it seemed like a good time to try out Milk Punch – Milk Punch and cookies.
Generally speaking, the idea of milk or cream cocktails sounds really gross to me. I could blame my lack of naturally-occurring lactase for that, but I felt that way before my body quit making lactase, too.
But this milk cocktail is surprisingly tasty. Milk, dark rum, brandy, simple syrup, a touch of nutmeg … it’s one of the few things brightening the last bleak, frigid days of winter.
The Milk Punch recipe in Haigh’s book is heavy on the milk – 4 ounces. I also own The PDT Cocktail Book, and Jim Meehan’s recipe calls for just 1.5 ounces, and bumps up the rum & simple syrup a bit. I like Haigh’s addition of a few drops of vanilla, and the lighter milk portion and higher rum content of Meehan’s. Haigh calls for serving over crushed ice; Meehan over one large cube.
Since the two couldn’t quite agree, I pieced the two recipes together and came up with this compromise that doesn’t taste like a compromise:
2 oz. whole milk
1 oz. brandy
1 oz. dark rum
3/4 oz. simple syrup
a few drops of vanilla extract
Shake well with ice. Strain into glass with one ice cube. Sprinkle a little nutmeg on top. Enjoy with a few* Girl Scout cookies.
* They package them in the sleeves because that is one serving, right?