Navigating December is like traversing an alcoholic minefield of potentially dangerous Christmas work “to-dos” and the resulting, all-consuming hangover of doom. If this is a month of joy, it is also a time of physical fragility.
If the world’s most famous holiday tipple—the stomach-churning eggnog made from eggs, cream, and alcohol—seems like a gastronomic risk you’d rather not take, why not opt for its boozy cousin? Although the taste is lighter, the potency is not reduced at all.
The traditional bourbon milk punch is one of the oldest drinks in cocktail history, and while its mixture of smooth milk and dark, potent spirits may seem like an odd combination to modern tastes, it Popular since colonial times, especially throughout the United States.
It’s a sweet, smooth drink with a wonderfully warm flavor, and its core ingredients and method are pretty simple: spirit (usually bourbon, rum, or brandy), milk, and sugar, served over ice Shake well. However, thanks to recent rave reviews, bartenders around the world have updated the seasoned draft with their own innovative flair.
“Milk Punch is the perfect antidote to the cold winter months,” said Bulleit Bourbon Brand Ambassador Andrea Montague. Luca Cinalli, the die-hard cocktail team behind East London’s most notorious speakeasy Nightjar Luca Cinalli, bar manager at Oriole, the new outpost of the speakeasy, agrees. “Our version of Prairie Horn is based on a classic concept: milk punch with bourbon at its core. But the additional blend of herbs and fruits from the American prairies is very unique in approach and flavor.”
Not content with adding authentic historical flavors to an already war-torn cocktail, the Oriole team also added popcorn tea or genmaicha (a green tea stuffed with brown rice) to impart a nutty and complex spiciness. Wasabi foam replaces the more traditional milk in the drink.
“We serve it in buffalo horn glasses,” says Cinalli, “but it can be served in any container. Pairing it with the drink is part of the fun.”
For the mustard foam:
1 can condensed milk
1 egg yolk
1 tablespoon marshmallow sauce (or a handful of melted marshmallows)
1 teaspoon mustard powder
For cocktails:
2 cups (50 ml) Bullet Bourbon
1 cup (25 ml) cinnamon syrup
1 cup (25 ml) mustard foam
1 pack buffalo popcorn tea/genmaicha
Serve:
Frozen Collins Glass
ice cubes
A few pieces of melted white chocolate
Hundreds and thousands of decorations
“At Oriole, we use Prekese syrup instead of cinnamon. Prekese is a traditional African medicinal plant rich in many vitamins. It is commonly used as a sweetening spice and is used in Ghana to sweeten soft drinks. To make, simply add Just boil the fruit in water with some sugar and remove the fruit before use.”
“Bulleit bourbon is sweeter and less peppery than rye whiskey – changing this base means changing the overall balance of the drink. You should be able to buy popcorn tea from most established tea retailers.”
