1 1/2 oz Four Roses Bourbon1 1/2 oz Milk
1/2 oz Diplomatico Rum
1/2 oz Cinnamon Syrup
2 dash Housemade Aromatic Bitters
Shake with ice and strain into a Highball glass containing fresh ice. Garnish with freshly grated nutmeg.
The second drink I had at Deep Ellum two Sundays ago was the Bourbon Milk Punch which Andrea enjoyed last time we were there. Milk Punches of this sort appear in Jerry Thomas' 1862 Bartenders Guide: A Bon Vivant's Companion and became popular brunch drinks especially in New Orleans. More modern versions often go the vanilla-flavored route, but the Deep Ellum took the cinnamon path. The one bartender Jennifer Salucci made me began with a nutmeg aroma than preceded the sip full of the milk's richness and the aged rum's caramel notes. The swallow then presented the Bourbon, cinnamon, and the bitters' spice flavors, and I was quite impressed at how well the whiskey and cinnamon balanced each other in intensity.
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1 comment:
This is part boozy drink, part milkshake (but not as thick), and part holiday beverage. Also, it’s quite dangerous. I kept taking little sips to taste here and there, then finally just poured myself a glass. It’s sweet and milky, creamy from the ice cream, and the bourbon is well-hidden. My girl-friend drank half of it by herself, and then she was completely useless to make an actual dinner. So drink sparingly if you’re actually in charge of cooking)))))
Cheers,
Mark
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