This is one of the classic New Orleans breakfast and brunch drinks, but it's also fine late at night (and you might even try it warm for a nightcap). Brandy is the old traditional version, but it works well with Bourbon as well, to your own taste.
You should be able to order this at any of the good Creole restaurants and bars in New Orleans, and it's not difficult to talk someone through just about anywhere.
I like mine a little less sweet -- you can certainly add more simple syrup if you like. Here's the way I like 'em.Let's watch master bartender Chris McMillian at work, shall we?
Combine liquid ingredents in a shaker with cracked ice and shake like hell for half a minute, until very cold and very frothy. Strain into a rocks glass over fresh ice, and top with some grated nutmeg.
- 1-1/2 ounces brandy or Bourbon.
- 2 teaspoons simple syrup.
- 2 dashes vanilla extract.
- 4 ounces whole milk or half-and-half (half whole milk, half cream).
creole and cajun recipe page | the gumbo pages
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Chuck Taggart email chuck (at) gumbopages (dot) com