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.
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
- 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.
Recipe ByJake LeBas of Hot Tin in New Orleans, Louisiana