Ingredients
(For a punch bowl, serving about 25 guests. Have a party!)
1 ½ gallons whole milk
2 qts heavy whipping cream
1 750 ml bottle bourbon (I recommend Four Roses Yellow Label. It’s not expensive but it tastes expensive.)
2-3 tbs absinthe (I often use Tenneyson)
½ qt. Fee Brothers Rock Candy simple syrup (feebrothers.com)
4 tbs natural vanilla extract (No artificial allowed!)
1 tb Fee Brothers Black Walnut bitters. (Angostura is acceptable as a substitute.)
Scrapings to taste of fresh nutmeg and fresh cinnamon
1 750 ml bottle unflavored Perrier or club soda
Large ice cubes (in a separate bowl)
Directions:
1. Add all liquid ingredients except bitters to a punch bowl.
2. Mix well to combine. As a final flourish scatter bitters over the top.
3. Refrigerate for about an hour before serving. Don’t add ice to the bowl—you will dilute the punch. Fill a separate bowl with ice and let guests add cubes to their glasses if they wish.
(For one cocktail in a tall glass.)
3 oz. whole milk
2 oz. heavy whipping cream
2 oz. bourbon
.25 oz. absinthe
2 oz. simple syrup (2:1 ratio of sugar to boiling water)
1-2 shakes black walnut bitters
.25 oz. natural vanilla extract
large ice cubes
Scrapings of fresh nutmeg and cinnamon
Splash of unflavored Perrier or club soda
1. Fill a chrome-type Boston shaker 3/4 with ice.
2. Add all liquid ingredients EXCEPT the bitters, the absinthe and the Perrier or club soda.
3. Shake vigorously 30 seconds.
4. Swirl the absinthe in an empty collins glass, then pour out. Fill the glass with ice.
5. Pour contents of the shaker into the glass and add splash of soda.
6. Sprinkle bitters on top and add scrapings of fresh cinnamon and nutmeg.