As the author/creator of Top Shelf, I like to think that I know a thing or two about unusual, old-timey, classic, or forgotten drinks. Then my editor, Steve Bramucci, told me about the best cocktail he’d ever had, and that it was called milk punch. Two things occurred to me. One: I’d maybe heard of Milk Punch, but if I had, I’d probably assumed it was another name for eggnog, and not given it a second thought. Two: He said it was the best cocktail he’d ever had–the BEST–and I’d never even tried it. I immediately started doing research.
English Milk Punch is an old drink, served since the 1700s. It can count among its fans Benjamin Franklin, who even had his own recipe for the drink. Though old, the punch lends itself to intelligent experimentation. The basic drink is a combination of two parts that don’t seem like they’d work together: Part one is our old friend and ally in the cocktail world — the delicious trinity of rum, sugar, and citrus; Part two is hot milk and spices.
Put these together, and what happens? They curdle! Yes, exactly what you thought would happen, and yet, the drink still works. And how!