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!
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
- 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
- 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.