Happy Fat Tuesday! I thought I’d bring a little Mardis Gras spirit to the kitchen tonight by making a brandy milk punch. This 19th century classic is popular in New Orleans, with many bars putting their own spin on the recipe. It is a concoction of milk, brandy, vanilla, and sugar which is served cold and topped with nutmeg. Traditionally it is sipped after a rich meal, and again in the morning alongside breakfast.
1 ¼ oz brandy
½ oz simple syrup
4 dashes good quality vanilla extract
2 ¼ oz milk
garnish: freshly grated nutmeg & an additional dash of vanilla
Combine all ingredients with ice and shake. Serve over ice in a highball glass and sprinkle with freshly grated nutmeg.