Rum Milk Punch cocktail in a collins glass — made with Light rum, Milk, and Powdered sugar

Rum Milk Punch

글라스 Collins glass
난이도 Medium
칼로리 ~460 kcal
ABV 5.59%

재료

조리법

Shake all ingredients (except nutmeg) with ice and strain into a collins glass. Sprinkle nutmeg on top and serve.

Creamy Fruity Sweet

럼 밀크 펀치는 럼과 우유가 결합된 풍부하고 크리미한 칵테일입니다. 설탕과 바닐라가 더해져 달콤하고 부드러운 맛을 내며, 뉴올리언스에서 특히 브런치 음료로 사랑받는 전통 음료입니다.

History & Origins

Milk punches have been documented in British and American drinking culture since at least the 17th century, originally made with spirits, milk, citrus, and spices. The rum variation became particularly associated with New Orleans, where milk punch is a brunch staple. The origin of the specific rum milk punch recipe is disputed, though rum-based versions appear in numerous American bartending texts from the 19th century onward.

Tasting Notes

Aroma: Creamy milk and light rum sweetness with a warm, spiced hint of nutmeg. Palate: Smooth and rich, with the sweetened milk coating the palate and the rum adding gentle warmth; nutmeg provides a subtle aromatic complexity. Finish: Soft, creamy, and lightly spiced with a brief alcoholic warmth.

creamy sweet spiced smooth nutmeg

Pro Tip

Shake vigorously to fully emulsify the milk and sugar before straining, and grate fresh nutmeg over the top for the most aromatic result.

사용된 기법

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