The Brunch Cocktail: Spring Fever Milk Punch

Having worked behind the bar at top San Francisco watering holes from Rickhouse and Tradition to the celebrated new ABV and The Square, Claire Sprouse knows a thing or two about drinks. And her twist on the New Orleans classic Milk Punch is a delicious before-noon beverage.

Spring Fever Milk Punch by Claire Sprouse

1 1/2 oz Louis Royer “Force 53” VSOP Cognac
1 oz Leopold Brothers Sour Apple Liqueur
3 oz Whole Milk
1/2 oz Honey Simple Syrup (1:1 honey/water ratio)
2 dashes Absinthe
Garnish: Apple zest

Directions: Add all the ingredients to a shaker and fill with ice. Shake, and strain into a long-stemmed wine glass filled with fresh ice. Garnish with apple zest (grate the peel of a green apple using a Microplane grater).

Tags:
Cognac