What’s better than Bourbon Milk Punch on a hot day? Frozen Bourbon Milk Punch, with ice cream instead of half and half (photo courtesy Bourbon House | NOLA).
 Traditional Bourbon Milk Punch, made with half-and-half instead of ice cream (photo courtesy The Cocktail Project).
 Make Bourbon Milk Punch even more festive by using your coupe glasses (photo courtesy Bread Booze Bacon).
This recipe was a big hit this weekend chez nous (we add the French in homage to the heritage of New Orleans, which was founded in 1718 by the French as Nouvelle-Orléans).
This recipe is from one of the popular restaurants of the Brennan family, Bourbon House.
Bourbon milk punch is a local specialty in New Orleans. When the restaurant opened in 2002, Dickie Brennan and his team set wanted to create a noteworthy versopm pf Bourbon Milk Punch.
“Through much trial and the occasional error,” says the website, “the Frozen Bourbon Milk Punch was born.” [Editor’s lament: Why don’t we ever get in on these trial and error tastings?]
The Bourbon House inspiration: add vanilla ice cream to create Frozen Bourbon Milk Punch.
The final recipe combined house-made vanilla gelato and Old Forester Bourbon in a frozen daiquiri machine.
Where Magazine New Orleans included the drink on the list their “30 Favorite Things About New Orleans.” Tales of the Toddy has voted it the “Best Milk Punch.”
And now, the Bourbon House team invites you to create it drink at home, using your blender. The regular milk punch version from Brennan’s restaurants is below.
RECIPE #1: FROZEN BOURBON MILK PUNCH
Ingredients For 4 Servings
4 cups vanilla ice cream
1 cup Old Forester bourbon (or substitute)
½ teaspoon vanilla
1 teaspoon simple syrup
Garnish: dash of nutmeg
Combine all ingredients and blend until smooth. Pour into rocks glasses and garnish with nutmeg.
For a taller, colder drink, add ice cubes to a collins glass.
RECIPE #2: BRENNAN’S BRANDY MILK PUNCH
This, and other cognac-based milk punches, often use Napoleon brandy, a designation for a brandy or cognac aged at least five years. Feel free to use VSOP; with all the cream and sugar, the nuances of the Napoleon will be covered up.
If you don’t like or don’t have brandy, you can substitute bourbon, rum, whiskey and even tequila.
Ingredients Per Drink
2 ounces/4 tablespoons brandy or cognac
4 ounces/1/2 cup half & half
1 ounce/2 tablespoons simple syrup* (recipe)
1/4 ounce/1.5 teaspoons vanilla extract
Garnish: freshly grated nutmeg
Cocktail shaker and ice