Bourbon Milk Punch
One of the most voluptuous and comforting of all drinks, milk punch has also been known to travel under the objectionable nickname, “Bull’s Milk.” Like all great drinks, it has an equally great history. Namely, that milk punch was initially concocted not as what we think is the greatest milk-based cocktail of all time, but as a medication. Apparently, people drank it in during colonial times; Ben Franklin even had his own personal recipe. During the 1830’s people enjoyed it while cruising up and down the Mississippi river aboard elegant steamboats. Then sometime around World War II, it fell off the charts everywhere but in New Orleans. New Orleans, now there’s a city that knows a good thing.
Recipes for milk punch vary wildly. Some use superfine sugar, others use powdered sugar which dissolves almost instantaneously. You might use brandy, whiskey or bourbon in it, but you know we use bourbon because that’s how we roll. Some recipes call for milk, some half-and-half and many, like ours, use both. There are recipes that have you shake it with ice and serve immediately, ones that serve it hot, but we prefer to freeze it until it becomes a slush. We even toss one of our unique whiskey stones in, to keep the chill going until the end.
Either way you choose to prepare it, milk punch is both historically and scrumptiously rich. It’s an unusual cocktail that needs a renaissance. So, whip a bunch up tonight and clink a few glasses with people you love. You’ll be glad you did. And no, you can’t use skim milk, or soy milk. Grow up.
Hammerstone’s Bourbon Milk Punch
3 cups whole milk
2 cups half-and-half
1 1/2 cups bourbon
1 cup powdered sugar, sifted
1 tablespoon vanilla extract
Freshly grated nutmeg, for garnish.
1 Whiskey Disk brand, whiskey stone (frozen)
In a pitcher, whisk together milk, half-and-half, bourbon, sugar and vanilla. Freeze until slushy, which will take 3 to 4 hours, but you can leave it in there up to a day. Stir, before pouring it over one of our disk-shaped whiskey stones, and serve finished with a few gratings of fresh nutmeg.