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