Spring is my favorite season and just like putting away winter clothes and breaking out something for the new season also comes drinks to complement that time of year. I’m partial to libations made with whole eggs or egg whites to give the cocktail a full-bodied taste along with froth. This recipe for Egg Milk Punch is from famous nineteenth century barman Jerry Thomas 1830 – 1885 from his book Bartenders Guide 1887. Pretty simple to make and tasty too!
Egg Milk Punch
1 – teaspoon of powdered sugar
1 – wine glass (4 oz) brandy
1/2 wine glass (2 oz) Santa Cruz rum
1 whole egg
4 oz of whole milk (cream top)
Fill a cocktail shaker with the ingredients and ice, shake vigorously for 20 -30 seconds and strain into a chilled cocktail glass.