PDT stands for Please Don't Tell, and it's a New York speakeasy that you enter through a hot dog restaurant. Sounds pretty cool. Not that's I've been there, but I do have their cocktail book, and it's chock full of good cocktail recipes. Some of them are pretty complicated, but there are some new proportions for classic cocktails, too.
Like the PDT Milk Punch. To make one, combine in a shaker
Shake it vigorously with ice so that you get some milk froth. Then pour it over a large ice cube and dust with fresh nutmeg.
- 1 1/2 oz milk
- 1 oz cognac
- 1 oz dark rum (like Myers's)
- 3/4 oz simple syrup
The result is an easy, creamy concoction similar to eggnog, except without the egg and without all the work. Or similar to the Athol Brose, which is made with scotch and honey with cream on top.
You can find lots of other versions of Milk Punch, such as this one from Etsy, which can be frozen, or this one from Esquire, which is a long drink with lots of milk. Sometimes it's called Brandy Milk Punch, such as this one from Brennan's restaurant.
I kind of like the PDT version because it's a short drink with only 1 1/2 oz of milk and it's pretty simple. Just shake and pour. Great with desert or after dinner. And great in the winter or summer. Feel free to use whatever milk you have, whether whole, skim, or anything else. It may not get quite as frothy, but it's still good.
If you have a favorite recipe for Milk Punch, please share it in the comments below!