Milk Punch

Milk Punch gets a lot of respect because the thick milk coats a tummy that may be suffering the pains of abuse from the night before. But the truth is, it’s damn good and it feels special and decadent. Brandy is the norm for this drink, but we tried to make the ingredients more local by using rye whiskey.
Photography By Matthew Noel | November 15, 2014


Combine whiskey, milk, syrup and vanilla extract in a large punch bowl. Mix well. Dust with nutmeg. Serve over ice.

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  • ½ quart rye whiskey (we used Sazerac Rye Whiskey)
  • 1 quart good-quality whole milk (Mauthe’s or Ryal)
  • 8 ounces simple syrup
  • 1 teaspoon pure vanilla extract
  • Nutmeg, freshly grated
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