Brennans Caribbean Milk Punch Recipes

BRENNAN'S CARIBBEAN MILK PUNCH

Steps:

• 1 Chill a cocktail coupe
• 2 Fill a cocktail shaker with ice, then add the rum, bourbon, vanilla simple syrup and cream
• 3 Seal and shake vigorously for 10 seconds, then strain into the glass
• 4 Grate a little nutmeg over the top of the drink and serve
• 5 NOTE: To make the vanilla syrup, combine 2 cups of sugar and 2 cups of water in a saucepan over low heat
• 6 Split one vanilla bean open with a knife, then use the knife to scrape the seeds directly into the pan (may substitute 1 teaspoon vanilla bean paste; see headnote)
• 7 Increase the heat to medium-high, stirring to make sure the sugar has dissolved and the vanilla bean is distributed
• 8 Once the mixture begins to boil, reduce the heat to low and cook for 2 minutes, then turn off the heat
• 9 Cool completely before using or storing (in an airtight container in the refrigerator, for up to 3 weeks)
• 10 The yield is about 2 1/2 cups

CARIBBEAN MILK PUNCH

Steps:

• Make the vanilla syrup: Combine 1 cup water, the sugar and vanilla bean in a small saucepan. Bring to a simmer over low heat, stirring until the sugar dissolves. Remove from the heat and let cool, then remove the vanilla bean.
• Make the cocktail: Combine 1 ounce vanilla syrup, the rum, bourbon and heavy cream in a cocktail shaker with ice. Shake until frothy.
• Strain the drink into a coupe glass. Sprinkle with nutmeg.