EGG MILK PUNCH
This rich and creamy Egg Milk Punch is a classic pre-Prohibition cocktail that combines the warmth of brandy and rum with the velvety texture of a whole egg. Similar to eggnog but lighter and served over ice, it offers a delightful balance of sweetness and spirit, finished with aromatic freshly grated nutmeg. It makes for an indulgent brunch drink or a sophisticated nightcap that showcases traditional bartending techniques.
Ingredients
- 1/2 cup Shaved ice (Quantity estimated to fill mixing glass half full.)
- 2 teaspoons Superfine sugar (Originally 'Bar Sugar'.)
- 1 large Egg (Use pasteurized egg if concerned about raw egg safety.)
- 1 ounce Dark Rum (Originally '1 pony Santa Cruz Rum'. Converted to modern measurement (1 pony = 1 oz).)
- 1 1/2 ounces Brandy (Originally '1 jigger Brandy'. Converted to modern measurement (1 jigger = 1.5 oz).)
- 4 ounces Whole milk (Quantity estimated to fill glass. Adjust to taste.)
- 1 pinch Nutmeg (Freshly grated for garnish.)
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Instructions
- 1Fill a cocktail shaker or large bar glass about half full with shaved ice. Add the sugar, egg, rum, and brandy.
- 2Pour in the milk to fill the shaker. Shake thoroughly and vigorously until the mixture creams and becomes frothy. Strain into a tall, thin glass.
- 3Grate fresh nutmeg over the top of the drink and serve immediately.
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