Down in New Orleans, they really know how to party. Mardi Gras festivities started a few weeks ago and will continue for almost another month. (And that’s not to mention that the city’s hosting the Super Bowl in 11 days.) So how do they do it?
We think we’ve found the secret to the Big Easy’s celebration stamina: Brandy Milk Punch. The nourishing NOLA classic combines milk, sugar, spices and, of course, brandy. It’s served all around town and is the perfect eye-opener after a late night.
While we love fixing a big bowl of the traditional recipe, which we got from celebrity chef John Besh, we’ve also recently discovered some interesting variations that you need to try.
SoBou, the latest restaurant and bar from legendary partners Ti Martin and Lally Brennan, has on its menu a quaffable Spiced Rum Milk Punch (pictured above), which was created by their talented bar chef, Abigail Gullo, and calls for, you guessed it, spiced rum instead of the standard brandy.
Bellocq, the craft-cocktail establishment run by Neal Bodenheimer and Kirk Estopinal, who own top spot Cure as well, offers a very unique spin on the drink in the Mary Rocket Milk Punch. Be warned: Making this tipple is not for the faint of heart, since it involves curdling milk with lemon juice. But if you can get past that, you may have found the secret to Mardi Gras. Laissez les bons temps rouler!