Vermont Milk Punch

The richness of the fresh raw milk is the perfect complement to the sweetness of the pure Vermont maple syrup and the oak and caramel notes of the bourbon.

By / Photography By | June 12, 2019

Ingredients

  • 1 ounce Vermont bourbon, or to taste
  • ¼ ounce Vermont dark rum, or to taste
  • 2 ounces Vermont raw milk
  • ⅛ ounce pure vanilla extract
  • ½ ounce Vermont maple syrup, or to taste
  • Freshly grated nutmeg, for garnish
  • 1 slice applewood-smoked bacon, cooked and crisp, for garnish

Instructions

Combine the bourbon, rum, milk, vanilla and maple syrup in a Mason jar shaker three-quarters fi lled with ice. Vigorously shake for about 30 seconds. Adjust seasonings to taste. Strain into a rocks glass. Using a stencil of your choice, make a shape on top of the punch with the nutmeg. Garnish with bacon slice. Serve at once.

Ingredients

  • 1 ounce Vermont bourbon, or to taste
  • ¼ ounce Vermont dark rum, or to taste
  • 2 ounces Vermont raw milk
  • ⅛ ounce pure vanilla extract
  • ½ ounce Vermont maple syrup, or to taste
  • Freshly grated nutmeg, for garnish
  • 1 slice applewood-smoked bacon, cooked and crisp, for garnish

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