Bourbon Milk Punch

Name: Bourbon Milk Punch
Total time: 3 min
Yield: 1
Ingredients: 60 ml Bourbon whisky; 1 Pinch Ground nutmeg - for garnish; 90 ml Milk; 30 ml Simple syrup; 2 Dashes Vanilla extract

Ingredients

60 ml Bourbon whisky
90 ml Milk
30 ml Simple syrup
2 Dashes Vanilla extract
1 Ground nutmeg - for garnish

oz ml cl

Glass: Rocks

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Instructions

Combine the ingredients into a cocktail shaker filled with ice. Shake vigorously until the drink is sufficiently chilled. Strain the drink into the chilled Rocks glass. Garnish with the Ground nutmeg.

Bourbon Milk Punch origin story

Country: United States

1 person has tried this recipe

by @inerte at Saturday, 11 March 2023

Specific liquor brands used
- Bourbon whisky Old Grand-Dad Bonded Bourbon

Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Bourbon whisky	150	0	0	0	0	0
Milk	37.8	0.9	39.6	4.5	4.5	3.1
Simple syrup	78	0.0	3.6	20.1	18.1	0.0
Vanilla extract	?	?	?	?	?	?
Total	265.8	0.9	43.2	24.6	22.6	3.1

About the ingredients

Bourbon whisky: Bourbon is a type of American whiskey, a barrel-aged distilled liquor made primarily from corn. The name derives from the French Bourbon dynasty, although the precise inspiration is uncertain; contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans, both of which are named after the dynasty. The name "Bourbon" was not applied until the 1850s, and the Kentucky etymology was not advanced until the 1870s. Bourbon has been distilled since the 18th century. Although bourbon may be made anywhere in the United States, it is strongly associated with the American South in general, and with Kentucky in particular. As of 2014, distillers' wholesale market revenue for bourbon sold within the US was about $2.7 billion, and bourbon made up about two thirds of the $1.6 billion of U.S. exports of distilled spirits. According to the Distilled Spirits Council of the United States, in 2018 U.S. distillers derived $3.6 billion in revenue from bourbon and Tennessee whiskey (a closely related spirit produced in the state of Tennessee). Bourbon was recognized in 1964 by the United States Congress as a "distinctive product of the United States". Bourbon sold in the United States must be produced in the U.S. from at least 51% corn and stored in a new container of charred oak.
Simple syrup: Simple syrup (aka sugar syrup, or bar syrup) is a basic sugar-and-water syrup used by bartenders as a sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. For pure sucrose the saturation limit is about 5:1 (500 grams (18 oz) sucrose to 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) water).