Brennan’s Brandy Milk Punch
Along with the bloody mary, this creamy cocktail is a New Orleans brunch mainstay. It features an aromatic cognac named for the French emperor Napoleon Bonaparte that’s aged at least five years. This recipe first appeared in our April 2013 special feature on New Orleans.
- 2 oz. Napoleon brandy
- 4 oz. half & half
- 1 oz. simple syrup
- 1⁄4 oz. vanilla extract
- Freshly grated nutmeg for garnish
- Combine brandy, half & half, simple syrup, and vanilla extract in a cocktail shaker filled with ice. Shake vigorously and pour into a chilled old-fashioned glass. Garnish with nutmeg.