Bourbon Milk Punch

Smooth and sweet – this New Orleans cocktail knows how to pack a punch. 

Few cities have impacted the cocktail world more than New Orleans. Throughout the years, the Crescent City bartenders have produced classic cocktails like the Sazerac, A La Louisiane, Vieux Carré, and the Bourbon Street Blues. But before any of those drinks roamed the French Quarter, New Orleans residents were sipping on Milk Punch. 

Versions of the Milk Punch started appearing as early as the 1600s. In the early days, brandy was the primary spirit of choice. Brandy, a liqueur distilled from fruit or wine, was a popular French import for New Orleans drinkers with Cognacs and Sherry flooding the market. While that may be the traditional version, additional adaptations have since included bourbon, dark rum, and even a mixture of the three. However, thanks to mid-century bartenders across the French Quarter, bourbon is now the most common spirit. We’re certainly not complaining. 

The Bourbon Milk Punch, as we’ll call it now, is a creamy cocktail that shakes together bourbon, whole milk, simple syrup, and a drizzle of vanilla extract. The texture and flavor is versatile enough for any time of day or season of the year. In fact, its popularity was the inspiration for more common, cream cocktails like Eggnog, the Brandy Alexander, and the White Russian.  

When it comes to nightlight in New Orleans or late night festivities on Mardi Gras, it’s hard to beat the Hurricane or Sazerac. But if you’re looking to add a boozy little punch to a New Orleans breakfast, try sipping a Bourbon Milk Punch.