It’s Mixology Monday Time!
OK, yes, you’re right – today’s Saturday. But we’re a tad early. This month’s theme comes from the Muse at Feu de Vie – and, I should add, is lucky MxMo #99!
Ice, Ice Baby
The Muse’s suggested theme this month is “ice” – meaning the only limitation is no Scaffa’s allowed. But we wanted to get a bit creative and just so happened to have some frozen cream ice cubes in the freezer. So in the drink they went!
Copyright A Bar Above
Don’t Try This at Home
I’m going to go ahead an admit this early: This drink didn’t turn out great. I think it looks great, but it was so painfully rich that it felt a bit like drinking melted ice cream…. and with the giant Cream ice cubes, I could only imagine what it’d be like if I’d let them melt!
This is a take on the Brandy Milk Punch, with bourbon instead of brandy, and with cream ice cubes in place of the – well – normal ice cubes.
So while this cocktail was a fun experiment, it’s not one I’d recommend putting on your cocktail menu. The good news is we have a couple more of those cream ice cubes left – who knows what Chris has in store!
Bourbon Milk Punch
Equipment
- 1 Standard Bar Spoons optional
- 1 Cocktail Straws optional
Ingredients
Cocktail Ingredients
- 2 oz Bourbon Bulleitt
- 1 cup Milk
- 1 tsp Barley Malt Syrup
- 3 cubes Frozen Cream or Milk
Barley Malt Syrup Ingredients
- 1 cup Sugar
- 1/2 cup Water
- 1/4 cup Barley Syrup
Instructions
Cocktail Directions
- In a cocktail shaker, combine bourbon, milk and sugar with ice.
- Shake until frothy.
- Strain into a Collins glass prepped with 2-3 frozen cream or milk ice cubes.
Barley Malt Syrup Directions
- Warm the water and add sugar. Stir until it is completely dissolved.
- Add Barley Syrup. Stir until completely incorporated.
- Cool before using.
