Photo by Rush Jagoe

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.

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One cocktail

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

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