(Whiskey) Milk Punch / Gin Milk Punch

Today I wanted to tackle several milk punch recipes at once. They are all very similar in that they require sugar, milk, nutmeg and a spirit. Strangely the New York Bartender's Guide differentiates between a classic milk punch and a whiskey milk punch with separate titles and measurements (parts as opposed to ounces) but the recipes are pretty much the same.

The Whiskey Milk Punch and Milk Punch both call for three ounces of blended whiskey. Now I have rye and bourbon blends, but I think that when a recipe calls for blended whiskey, it means Irish or Canadian whiskey. Why? The smoothness makes it less of a flavor factor. Otherwise you can make a Bourbon Milk Punch (This one oddly served neat in an Old Fashioned glass) with that flavor profile. These drinks are subtler than that.

Then there's the Gin Milk Punch. I know what you're thinking. Why would anyone like milk and gin? Actually I've found this combination to be great in other dessert drinks, and actually the nutmeg helps with the spice profile a lot. It's less important that gin has spicy flavors and more noticeable that this is a holiday drink with hints of juniper.

That said, pick your gin carefully. I prefer a prohibition style gin over dry gin for dessert drinks. They have funky sweet notes that go well with creaminess. Filibuster Gin (Not Available outside the distillery) is aged in two barrels and flavored with only four botanicals. It is close to whiskey in that way and makes a great milk punch.

(Whiskey) Milk Punch

• 3 oz. blended whiskey (Tullimore Dew used)
• 8 oz. milk
• 1 tsp. sugar syrup
• freshly grated nutmeg

Combine all ingredients except nutmeg in a shaker with ice. Shake and strain into a Collins glass full of fresh ice. Dust with nutmeg.

Gin Milk Punch

• 3 oz. gin (Filibuster dual cask used) 
• 8 oz. milk
• 1 tsp. sugar syrup
• freshly grated nutmeg

Combine all ingredients except nutmeg in a shaker with ice. Shake and pour into a chilled Collins glass . Dust with nutmeg.