Spanning centuries and continents, from India, to the British Isles, New Orleans, and Peru, a Milk Punch connects them all. Each Milk Punch recipe is unique to its region and usually includes a spirit such as brandy, bourbon, or rum. In Peru, of course, we use Pisco.
It only took 8 iterations to arrive at this recipe, and with each sip I was answering a question. Should the punch be cold or warm? Should it have only Pisco? What about other spices? How stiff should it be? How sweet should it be? And what should it be called?
Presenting, the Pisco Milk Punch No. 1: warm milk spiced with sugar, cinnamon and cloves, Pisco, Rum, sweet Oloroso Sherry, garnished with orange and nutmeg zest. Perfect for celebrating the Fall and Winter season? Yes, but why is it called No. 1? Well, to distinguish it from the future Pisco Milk Punch recipes, such as No. 2, 3, and 4.
- 1/2 cup spiced milk
- 1 oz. Pisco
- 1/2 oz. Dark Rum
- 1/2 teaspoon sweet Oloroso Sherry
- nutmeg and orange zest
Pour the warm spiced milk into a cocktail glass, add the Pisco, Rum, and float the Sherry on top. Garnish with nutmeg and orange zest.
To make the spiced milk, heat 2 cups of milk in a sauce pan over medium heat with 2 cloves and a cinnamon stick. Add 1/4 cup of sugar and stir until it dissolves. Remove from heat before the milk begins to boil, or when it reaches a temperature of about 140°F. Pour the spiced milk into a measuring cup and set aside. This is enough spiced milk for 4 cocktails.
In this recipe I used Campo de Encanto “Acholado” Pisco, Brugal Añejo Rum, and Sandeman’s Royal Corregidor Oloroso Sherry.