Brandy Milk Punch

The idea of breakfast cocktails isn't particularly popular in modern times, except in certain locals. Where I live, no alcoholic beverage may be served before 11AM, except in a private residence. That pretty much makes it a lunch cocktail, or on weekends, a brunch cocktail. In the past, many drinks were considered early morning eye openers, hell the term "cocktail" was originally described as a drink enjoyed first thing in the morning. Some cocktails are still considered best served with breakfast, such as the Ramos Gin Fizz, Caesar (Bloody Mary), Mimosa and the Brandy Milk Punch.

My day usually starts of with one or two good size mugs of French pressed coffee. Aside from the caffeine kick, I actually love the flavour of coffee. If for some reason I'm out of coffee (which is extremely rare) I'll usually opt for some cranberry juice or something not too sweet. My beverage choices in the morning are relatively limited.

Now, travel to New Orleans and go for breakfast at Cafe Adelaide or Brennan's and they'll hand you a Brandy Milk Punch to get your day started. It doesn't really wake you up like coffee does, but it doesn't seem to make you sleepy either. It actually just seems to take the edge off the morning, especially if you've indulged the night before. I wouldn't recommend a Brandy Milk Punch as the way to start every morning, but it should be an option at a Saturday or Sunday brunch.

How to Make a Brandy Milk Punch

2 oz Brandy
3 oz Half and Half
1 tsp Superfine Sugar
Garnish: 1/4 tsp Nutmeg

Instructions:
Shake brandy, Half and Half, and sugar with ice and strain into an Old Fashioned glass. Sprinkle nutmeg on top and serve,

As far as the history of this punch goes, I've found a recipe that is very similar in Jerry Thomas' How to Mix Drinks. There is a slight modification with the addition of rum, and the use of milk instead of half n' half, but they look pretty similar. I'm sure the history of this drink goes back much further than Jerry Thomas.

Milk Punch (from Jerry Thomas)

(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar.
1 wine-glass of brandy.
½ wine-glass of Santa Cruz rum.
Small lump of ice.

Fill with milk, shake the ingredients well together, strain into a large glass, and grate a little nutmeg on top.

* Photograph courtesy of Brennan's