leyenda milk punch

1 1/2 oz Pampero Aniversario Rum (Diplomatico Añejo)
1 1/2 oz Oloroso Sherry (Lustau)
1/2 oz Licor 43
1/2 oz Honey Syrup
3 oz Whole Milk (Soy Milk)

Shake with ice, strain into a Collins glass, fill with crushed ice, and garnish with grated nutmeg and a cinnamon stick (freshly grated nutmeg and cinnamon).

Two Fridays ago, I decided to make a drink that I had spotted while reading Fred Minnick's Rum Curious book called the Leyenda Milk Punch. The recipe was attributed to bartender Max Solano, and I was drawn to it for I love New Orleans-style milk punches and even crafted one for my last program's brunch menu. As I wrote in my first exposure to the style, milk punches of this sort (opposed to the clarified type) appear in Jerry Thomas' 1862 Bartenders Guide: A Bon Vivant's Companion and later became popular brunch drinks especially in New Orleans.
Once prepared, the Leyenda Milk Punch shared a nutmeg and cinnamon aroma from the garnishes. Next, a creamy sip gave forth grape and honey notes, and the swallow was a pleasing combination of aged rum and nutty sherry with vanilla accents from the Licor 43.