Calling Bourbon Milk Punch a seasonal cocktail is a bit of a misnomer since New Orleanians imbibe it as a brunch cocktail year round (Hey, I just live here. I don't make the rules!) But it's definitely the season for eggnog and this version has a local spin to it, with the addition of Sazerac Rye and Praline, a pecan liqueur. A little something to make it all just a bit more festive.
Bourbon Milk Punch
2 ounces bourbon (we like to make it with Makers Mark)
2 ounces half-and-half
1 ounce Simple Syrup
1/8 teaspoon pure vanilla extract
Shake all of the ingredients in an ice-filled cocktail shaker. Serve neat, or on the rocks. Garnish with freshly grated nutmeg.
Simple Syrup: 1/2 cup water and 1/2 cup sugar. Bring just to a boil; stir to dissolve sugar, then remove from heat. Let cool. Keep refrigerated.
(makes 2 large drinks)
2 ounces Sazerac Rye
2 ounces Praline Liqueur
1 1/2 ounces Brandy
1 1/2 ounces Simple Syrup
4 ounces whole milk
4 ounces heavy cream
Put all of the ingredients in a blender to combine. Refrigerate until thoroughly chilled. Serve neat with grated nutmeg on top.