Monday, September 16, 2013

Making milk punch with Breaking and Entering Bourbon Whiskey

By Warren Bobrow, Cocktail Whisperer 

It’s hard to believe that Tales of the Cocktail was back in the end of July and I’m already looking towards next year.  One of the main reasons why I’m looking forward to next year was because of the event that took place this year.  That event was the milk punch event.  

Because of the kindness and the generous financial support from St. George Spirits I was able to join Suzanne Long and Christopher James at Tales of the Cocktail.  You see, Suzanne is friendly with St. George Spirits and they agreed to offer me Breaking and Entering Bourbon Whiskey for my milk punch.  

After all this was a milk punch event and my milk punch included this vivacious and electrifying bourbon whiskey!  There is an interesting back-story about Breaking and Entering and it involves “stealing” Kentucky Bourbon filled oak barrels and bringing them back to Alameda, California where they blend these barrels of whiskey according to their own unique flavor profiles.  Lance Winters and Dave Smith hand selected these Kentucky Bourbon casks (and whiskey) with all the oils, natural sugars and inherent aromatics intact. 

Tasting notes of the Breaking and Entering Bourbon Whiskey.
With a nose of toasted hazelnuts soaked in spicy Asian Spices steeped in brown butter with notes of cedar, torn semolina pasta sheets and Turkish Saffron the Breaking and Entering offers similar exotic underpinnings.  The most intriguing aspect of Breaking and Entering Bourbon is that you can mix this beautifully in a Manhattan or even in a Milk Punch!  If I was to use Breaking and Entering in a Manhattan, I’d make sure that I used Carpano Antica Sweet Vermouth and the bitters should be none other than the well balanced, Aromatic Bitters from The Bitter Truth.  

If I was to enjoy a glass of this charming bourbon neat, I’d only add air as my mixer. 
You can only imagine my delight when Suzanne emailed me with the good news. St. George Spirits not only would pay for the hotel entertainment room at Tales of the Cocktail for our event, but they would also donate the spirits.  Now it was up to me to find sponsors for my ingredients.  Joe Fee was gracious to me and offered his Whiskey Barrel Bitters and his salubrious Rock Candy Simple Syrup.   There was REAL Vanilla extract and the most gorgeous heavy whipping cream that was stained a rich yellow color from the butterfat.  The ice-cold milk for my punch was also a hue of creamy white that screamed refreshing.  

My recipe for the milk punch is essentially an unfrozen ice cream recipe.  If you wanted to make an absolutely outrageous batch of Breaking and Entering Bourbon Vanilla Ice Cream, just follow the directions on your ice cream freezer and use the same proportions. 
My recipe for the milk punch is a most tempestuous beast.  It is said that a milk punch should restore to your senses from what you may have lost only the night prior.  

Ingredients for 20 persons @3-4 oz per person
1 bottle Breaking and Entering Bourbon Whiskey
1 cup Real Vanilla Extract – there really is no substitute!
1 gallon ice cold milk (whole milk-full fat is what this drink gets..NO SKIM)
1 qt. Rock Candy Simple Syrup from Fee Brothers
1 qt. Heavy Whipping Cream
10-15 dashes Bitter Truth Aromatic Bitters

Fresh Nutmeg
Ice cubes

Combine all ingredients except for the ice in a batching container like a stainless steel bucket (non-reactive)
Mix well and keep cold!  Scrape the nutmeg over the top just before serving. 
Check for sweetness.  Add more Breaking and Entering if desired for a little more kick!  Ice cubes go into the glass first, and then add the milk punch. 

Thanks again to St. George Spirits and Lance Winters for your kindness and financial support this year at Tales of the Cocktail and especially to Ann Tuennerman for accepting our proposal to share our enthusiasm for the milk punch! 

Cheers from DrinkUpNY!

Article by Warren Bobrow, a nationally published food and spirits columnist who writes for Williams-Sonoma, Foodista and the Beekman Boys.

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