Cognac, shaken
Brandy Milk Punch
Barline 2,2,h,Rcin
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 2 oz Cognac
- 2 oz Cream
- 1/2 oz Simple syrup
Shake hard with ice, then strain.
Rocks, iced, grated cinnamon.
Taste
Two ounces of cognac, two of cream, half an ounce of simple, shaken hard and poured over ice in a rocks glass. Cold, rich, and only a little sweet; the cream rounds the brandy and the grape and oak come through it. Grated cinnamon on top is the first thing you taste. The classic grate is nutmeg, and this shelf keeps cinnamon.
History
Milk punch is colonial: spirit, milk, sugar, and spice, drunk in Britain and America through the eighteenth century. New Orleans kept it as a morning drink, and Brennan's made the brandy version a fixture of the city's brunch, shaken with half-and-half, sugar, and vanilla and dusted with nutmeg. Difford's pours it with cognac and whole milk. This menu pours two ounces of cognac, two of cream, and half an ounce of simple, shaken, over ice, grated cinnamon.
Same shape, other bottles
The Fancy family, with the bottle that changed.
- Brandy Alexanderwith crème de cacao
- Barbary Coastgin and scotch for cognac
- Alexandergin for cognac
- Angel Facegin, apple brandy, and apricot liqueur for cognac and cream
- Friscobourbon and Bénédictine for cognac and cream
- Cock 'n' Bull SpecialBénédictine and orange liqueur for cream
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.