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Brandy Milk Fizz


1 large egg white

2 ounces Park Cognac

¾ ounce lemon juice

½ ounce simple syrup

½ ounce Frangelico

1 ounce heavy cream

4 ounces soda water, divided

Garnish: grated hazelnut

From its infancy in seventeenth-century England to its place on the sideboards of elegant Southern homes, milk punch is the favored festive go-to of blue-blooded New Orleanians, especially during Carnival and the holidays. But LeBas’ formula—lightened up with soda and frothy egg whites—would be at home under a beach umbrella.


In a cocktail tin, shake egg white until foamy. Add next five ingredients and six cubes of ice. Shake tin until ice melts (and you can’t hear it shaking). Pour 2 ounces of soda into a chilled 12-ounce collins glass and strain liquid over top. Tap glass five or six times to settle, then top with remaining soda and grated hazelnut.

From Hot in the City.