FROM OUR RECIPE ARCHIVES: Brandy Milk Punch

With holiday parties looming and menus to plan, we thought of this rich, frothy punch by mixologist Casey Van Heel of Rye Restaurant in Williamsburg. Light as a feather, yet decadent thanks to the upstate milk, this cocktail is more dessert than drink and perfect for filling guests’ glasses at winter gatherings.

With holiday parties looming and menus to plan, we thought of this rich, frothy punch (featured here in our magazine early this year) by mixologist Casey Van Heel of Rye Restaurant in Williamsburg.  Light as a feather, yet decadent thanks to the upstate milk, this cocktail is more dessert than drink and perfect for filling guests’ glasses at winter gatherings.

Brandy Milk Punch
From Casey Van Heel, Rye Restaurant
Serves one

1 orange slice, to rim the glass
2 tablespoons Mast Brothers cocoa nibs, crushed
2 ounces Jacques Cardin brandy
3/4 ounce demerara sugar simple syrup
5 ounces Ronnybrook whole milk

Moisten the edge of a Highball glass by running the orange slice around the glass rim. Gently roll the edge of the glass in the cocoa nibs to coat.

In a cocktail shaker, combine the brandy, simple syrup, milk and ice. Shake vigorously, and strain into prepared glass.

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