In certain areas of the South, you’ll most certainly find  Milk Punch on the menu for brunch, especially during the Christmas and Mardi Gras seasons. I always make them for Christmas morning and I cannot wait to have Milk Punch when I travel to New Orleans; it is one of my travel traditions. Favorites are from Commander’s Palace and Arnaud’s. The one pictured is from Tableau; so good, I had two.

This recipe can easily be doubled or multiplied for a crowd. For a big batch, pour the ingredients into a gallon container with a lid and shake well. Pour into a chilled silver or glass punch bowl and serve over crushed ice.

Traditional New Orleans Milk Punch Recipe



Makes 1

1 ½ ounces brandy (brandy is traditional but you may use bourbon if you prefer)

½ ounce dark rum (optional)

2 ounces whole milk

¼ cup heavy cream (omit for a lighter drink)

½ ounce simple syrup* (substitute 1 tablespoon powdered sugar if you don’t have or want to make simple syrup for 1 drink)

1/4  teaspoon vanilla extract

Freshly grated nutmeg

Crushed ice


Put the brandy, rum, milk, cream, simple syrup, and vanilla into a cocktail shaker filled ½ full with ice. Shake until sugar is completely dissolved.

Strain into glasses of crushed ice. Grate nutmeg over the top and serve.

*To make simple syrup: Add equal parts granulated sugar and water to a pot, bring to a boil, stirring to dissolve the sugar. Once it comes to a boil, immediately remove it from the heat and allow it to cool before using. Store up to 2 weeks in the fridge.

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Happy National Irish Coffee Day or St. Paddy's Day... Celebrate with a restaurant style Irish Coffee... Strong coffee and Irish Whiskey- now I'd say that is a pretty good reason to celebrate. When the weather is cold, an Irish Coffee is a great way to wrap up a meal or end a very long day. It's a classic cocktail that ever goes out of style. Warm, rich and smooth, it is one of those drinks you order at a restaurant but rarely make at home. The recipe for a classic Irish Coffee is simple and the technique is not difficult to master. Just use the back of a spoon to slowly add the cream on the top of the coffee.

"May the road rise up to meet you and the luck of the Irish be yours."


Makes one


3-4 ounces hot strong coffee (fill a mug 2/3 full)

1 to 1 1/2 ounces Irish whiskey (I like Bushmills) for each serving (for a larger mug, use a 1 1/2 ounces)

1 teaspoon brown sugar

1/2 cup heavy whipping cream, lightly whipped just to thicken slightly (the amount depends on the size of your mug)


Put the sugar in a heat-proof mug or glass. Fill 2/3 full with coffee. Stir to dissolve. Add the whiskey. Then carefully pour the whipping cream over the back of a spoon to keep the color separation intact. Add a shake of cinnamon, a cinnamon stick, cocoa powder, or chocolate shavings, if desired as a garnish.

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One of my all-time favorite cocktails is a Whiskey Sour. It's another classic that's making a comeback. Once reserved for those old school steakhouses and days gone by favorites, suddenly the Whiskey Sour is popping up on the menus of the trendiest restaurants, too. While these hipsters might use some rare bitters or locally procured ingredients, it is really hard to beat the original. The Whiskey Sour was my Mom's favorite cocktail to order for a special occasion... and on that rare occasion, I'd get to order a Shirley Temple. It always seemed so fancy and so elegant to me when the waiter would bring them to us on a silver tray. I always wondered how they got the top of the drink so frothy and she would always give me the cherry that would have some of the foam on it.  Some people, like Ina Garten, the Barefoot Contessa, add lime juice. Some add egg white to increase the froth factor. Make yours the way you want but save the cherry for me!

Classic Whiskey Sour recipe



2 ounces Tennessee whiskey like Jack Daniels

2/3 ounces fresh lemon juice

1 teaspoon superfine sugar (best to use Confectioners sugar because it will dissolve faster)

Dash of club soda (optional)

Maraschino cherry and orange slice for garnish


In a cocktail shaker add a cup of ice and all ingredients. Shake well, until the sugar dissolves. The classic way to serve is in a chilled martini glass or sour glass straight up. I like to mine pour over ice in a short rocks glass. Garnish with an orange slice and a Maraschino cherry.

Cheers and love to you, Mom. Wish we could share one of these right now. xo

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