MILK PUNCH RECIPE
Erica Sagon
Milk Punch is one of those cocktails with a name that is not helping its image. A punch, made of milk? Hmmm.
"Oh, I'll try just a sip of yours," you'll say cautiously to a friend. "I don't think I could finish a whole one."
But then you sip this creamy, dreamy, frothy little concoction and it becomes immediately clear that you could finish a whole one ... maybe a few whole ones, actually.
A classic milk punch is brandy or bourbon, milk, sugar and vanilla, shaken until ice cold.
Our rum-based version, created by Cardinal bartender Chris Resnick, is one of the best twists on a milk punch that we've ever had. It calls for a splash of Nocino, the smooth, earthy green-walnut liqueur that we are releasing this Saturday. (Join us, won't you? Free samples, special cocktails, bottle sales.) Even though this cocktails is steps away from a milkshake, the nocino adds a kind of warmth that you'll love.
MILK PUNCH
By Chris Resnick
Makes 1 cocktail
1.5 ounce Cardinal Spirits Tiki Rum
3/4 ounce Cardinal Spirits Nocino
1 ounce heavy cream
large spoonful of apple preserves
Shake all ingredients vigorously with ice, then strain into a glass with ice.
