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A HEALING-Restorative Milk Punch

New Orleans- photo: Warren Bobrow, Leica M8

The most important meal of the day, as we all know is breakfast.  But what should happen if we choose to drink our breakfast rather than eat it?  Well, in my professional Cocktail Whisperer’s opinion- it would make for a boozy day indeed!

But what should I drink for medicinal and restorative purposes?  I recommend a Milk Punch.  It doesn’t make you overly tired, in fact it does the opposite, it revives you!  What is this magical elixir made of?  Well, down in old New Orleans you might find a Milk Punch prepared a number of ways.  The classic Jerry Thomas method uses both rum and brandy along with superfine sugar and fresh milk.

I seem to prefer the more modern adaptation frothed with ice cold milk and bourbon.

Somehow the feeling of the cool milk caressing the inside of your throat as it slips ever so quickly into your stomach becomes quite beguiling.  Imagine a hot morning where the humidity is rising along with your ardor.  The air is suddenly stagnant and the sounds of the birds seem very far away.

Your stomach rumbles hunger but your thirst takes over and the liquor cabinet is closer than the front door to your flat.

In your refrigerator there is some cold milk and thick cream- in the cabinet some bartenders extra fine sugar (of course you have this) and the ice in the freezer was made by using water filtered through your Mavea Inspired Water Pitcher.

(The cubes freeze almost crystal clear)

Inside the liquor cabinet there is the usual muddle of assorted glassware, but this cocktail requires something like a wide mouthed- Burgundy glass to fully appreciate the healing nature of the ingredients.

There aren’t small amounts of liquor in this drink so beware my friends.

Historically, the milk punch is meant to numb the experience of the night before and open your palate to the day in front of you.

The last time I was down in New Orleans, it was for Tales of the Cocktail.  There was a fleeting opportunity,  to enjoy a hand-crafted milk punch.

The Carousel Bar at the Hotel Monteleone makes this very rich stomach reviver.  Their milk punch involves the use of both milk and cream so the texture is all at once elegant as it slips down.  They also seem to use vanilla extract of some nature along with plenty of dark sugar syrup. Nutmeg is always scraped over the top in a tip of the hat to the Caribbean.

Bourbon is the intoxicant of choice although I’m sure they would add whatever you desired as an augmentation.  I use an Absinthe wash in my personal recipe to give a depth of flavor unknown in the original amalgamation.  Bitters also enter my recipe- although they are not used at the Carousel Bar.

They keep it pretty simple.

My Cocktail Whisperer Version of the Bourbon Milk Punch is named the Cabilido Cocktail after the imposing architecturally stoic, former city hall.  I envision this cocktail to be as strong as the heavy stone that makes up this historic building.  If you have too many of them at once and you walk into a stone wall, you’ll know what I mean immediately.  Drink responsibly!

The Cabilido Cocktail (Milk Punch, Twisted Cocktail Whisperer style)


Tenneyson Absinthe (for the wash)

Four Roses Small Batch Bourbon Whiskey

Simple Syrup made with dark brown sugar



Bitter End Mexican Mole’ Bitters ice- I filter my water through a Mavea Inspired Water pitcher then drop the 6 drops of these expressive bitters right into the ice cube tray and then freeze as normal

Preparation for two highly potent reminders of the night prior

Wash two Burgundy-style glasses with about a shot of Tenneyson Absinthe and ice/water to chill down and wash the glasses

Pour out the wash when glasses are nice and frosty

(you should pour this ice/water and Tenneyson Absinthe mixture down your throat!)

This is a stirred drink so add to a beaker about 1/2 fill of regular ice


5 oz. Four Roses Small Batch Bourbon Whiskey

1 teaspoon Vanilla Extract

2-3 tablespoons dark brown sugar simple syrup

5 oz. Fresh Milk

2 oz. Fresh Cream

Stir to combine

Add the Bitter End Mexican Mole’ Ice cubes to each glass

Pour the milk, cream and bourbon mixture over the ice

Scrape some fresh nutmeg over the top and sip slowly (essential!)

Danger Level 4 out of 5.  Danger!  Danger!

Florence von Pelet

Florence is a senior editor at Modenus.com. Aside from her natural passion for interiors, kitchens and baths Florence also leads the way on Modenus’ BlogTours around the world so please follow her on Twitter to get the latest information and inspiration about design trends from around the world.


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