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Arnaud’s Louisiana Milk Punch

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Arnaud's Louisiana Milk Punch

Milk Punch Image Used Under Creative Commons License From gardenandgun.com

My Citizens, tomorrow is New Year’s Eve and I can state without equivocation that this recipe will ring in 2018 in the highest of fine style! 🙂

Though milk punch has a long history in Louisiana, its American origins lie in the colonial-era cities along the East Coast, back when both milk and brandy were thought to have powerful medicinal properties.

From there, it spread quickly, even meriting a mention in the barman Jerry Thomas’s 1862 classic guide, How to Mix Drinks, widely regarded as the first-ever cocktail book.

This recipe is from Chris Hannah, head bartender at Arnaud’s French 75 in New Orleans’ French Quarter. Arnaud’s is one is one of my all-time favorite restaurants and I can personally vouch for the deliciousness of this drink! 🙂

In 1918, a colorful, French wine salesman named Arnaud Cazenave opened the grand New Orleans restaurant that bears his name with a commitment to serving quality Creole cuisine. Arnaud believed, quite simply, that the pursuit of the pleasures of the table is as worthy as anything else one chooses to pursue in life.

Sixty years later, in 1978, Arnaud’s was acquired by Archie and Jane Casbarian, the second family of proprietors the restaurant has ever known. Casbarian sought to return Arnaud’s to the roots from which it had strayed by both restoring the property and reinvigorating the cuisine. In so doing, Casbarian brought world renown and widespread acclaim to Arnaud’s.

Presently, Arnaud’s Restaurant is being operated by a fourth generation of owners, Katy and Archie Casbarian along with their mother Jane. They, too, remain committed to carrying on the traditions originated by Arnaud Cazenave. More importantly, they are committed to staying true to the vision of their father as the restaurant nears one hundred years of operation.

Personally, I enjoy this drink best when made with brandy and half and half, and I cannot overstate the importance of using the best whole milk or half and half you can get your hands on! I personally prefer milk from Jersey cows.

Battle on – The Generalissimo

Arnaud’s Louisiana Milk Punch

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Ingredients

  • 1 ¼ oz. brandy (or bourbon, if you prefer)
  • ½ oz. dark rum
  • 2 oz. whole milk or half-and-half
  • ¾ tsp. vanilla extract
  • ½ oz. simple syrup (recipe below)
  • Dash of grated nutmeg
  • ***
  • SIMPLE SYRUP:
  • 1 cup water
  • 1 cup sugar

Instructions

  1. Pour all liquids into a cocktail shaker filled three-quarters with ice. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass, and dust with grated nutmeg.
  2. For Simple Syrup: Heat water and sugar in a saucepan over low until sugar dissolves. Cool to room temperature before using, and refrigerate excess.
https://www.thefooddictator.com/arnauds-louisiana-milk-punch-2/

The Hirshon New Orleans Thé Brûlot

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The Hirshon New Orleans Thé Brûlot

Café Brûlot Image Used Under Creative Commons License From Flickr.com

Citizens, apologies for the delay in recent posts these last weeks, your beloved TFD has been crossing the continent in his never-ending quest to pursue ultimate cuisine!

My last post was for a unique amber-based tea from Lithuania, so I wanted to share another beverage-based recipe with you today! My old friend John Henson just mentioned he is visiting New Orleans for 2 weeks, so this post is for him! 😀

As much a ceremony as a drink, Café Brûlot has put the flaming touch on many New Orleans dinners.

Legend has it that the famous buccaneer Jean Lafitte originated this spectacular after-dinner drink. In French Brûlot translates as “burnt brandy”.

At Arnaud’s restaurant, my favorite old-school haunt when I’m in the Big Easy, a special Brûlot ladle that strains out spices is used to pour the drink into traditional tall, narrow Brûlot cups. You can frequently find sets of these special cups on eBay.

Needless to say, those who know me well are aware I can’t stand the taste or smell of coffee.

As such, I have modified the recipe to instead use strong black tea (I prefer this brand and style for the recipe) and adjusted the spices to include Ceylon cinnamon (a more delicate version of the usual spice) and added a touch of nutmeg as well. I call for VSOP cognac instead of brandy.

Basically, this is a chai-style tea with major attitude. 😉

I also microplane the citrus zests to maximize their flavor and remove any bitterness from the pith.

If you would like to make the classic recipe using coffee, visit the Arnaud’s restaurant site for their seminal version (which mine is based on).

Battle on – the Generalissimo

The Hirshon New Orleans Thé Brûlot

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Ingredients

  • 1 inch stick of Ceylon cinnamon
  • 6 whole cloves
  • ½ whole nutmeg, cut into pieces
  • 3 tablespoons microplaned orange peel
  • ¼ cup microplaned lemon peel (TFD prefers Meyer lemon)
  • 3 sugar cubes
  • ½ cup VSOP cognac
  • 2 tablespoons Curaçao
  • 3 cups hot, strong black tea
  • 1 long, fireplace match

Instructions

  1. In a copper Brûlot bowl (greatly preferred) or chafing dish, combine the cinnamon, cloves, nutmeg, citrus peels and sugar cubes. Place over medium heat and crush together, using the back of a large ladle.
  2. Add the brandy and Curaçao to the ladle, light with a long match, and then pour the flaming liqueurs into the pan. Stir thoroughly and simmer, stirring to dissolve the sugar.
  3. As the flames begin to die out, gradually add the tea. Ladle into Brûlot or demitasse cups (each of which should have a small piece of lemon zest in them), leaving the spices and citrus peels behind and serve at once.
  4. Flambé Showmanship
  5. As part of a never-ending show, Arnaud’s waiters peel a long, continuous curl of orange peel (still attached to the orange) and stud it with cloves every inch in a zig-zag pattern.
  6. The curl is held over the Brûlot bowl and flaming brandy is poured from a ladle, down the spiral and into the bowl.
https://www.thefooddictator.com/hirshon-new-orleans-brulot/

A Cocktail To Honor Mark Hamill – The Joker’s Wild!

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Citizens, what do you do when the legendary Mark Hamill, not just the actor behind Luke Skywalker but also the amazing voice actor behind “The Joker” deigns to like your humble Leader’s blog? YOU HONOR THE MAN, THAT’S WHAT YOU DO! ☺ Mr. Hamill, I give you an Absinthe-based cocktail to honor your incredible work as the Clown Prince of Crime – “The Joker’s Wild!” The original way of preparing Absinthe is called the French Absinthe Ritual, where the focus is set on the “Louche”, the change of Absinthe´s color when it is diluted with ice-cold water. Despite popular belief, the original Absinthe ritual does not include pouring Absinthe over sugar and then setting it on fire. This way of drinking Absinthe is called the “Fire Ritual” or the modern “Bohemian Ritual”. For the Joker’s Wild, we will combine both rituals with a unique twist. Take a skull-shaped glass, fill it ¼ with Absinthe (preferably French) as to indulge in madness locked within a skull is the Joker’s way. Take one sugar cube, and put it onto an absinthe spoon or a fork. Carefully pour 1 teaspoon of Violet syrup over the cube (as all madness must have an element of sweetness and nature’s harmony to disrupt), then pour just enough ice-cold water over the sugar cube to enable the milky “louche” effect to spread through the absinthe in a thin curl, as madness clouds the mind. Remove the spoon/fork with the sugar cube and CAREFULLY light the absinthe with a long match, and let it burn as insanity does in the mind of the Clown Prince of Crime! Blow it out after 3 seconds, return the spoon/fork/sugar and add more ice cold water gently flowing over the cube to completely cloud the absinthe and the sugar is dissolved. Float 3 teaspoons of crème de violette over the absinthe, observe the colors of the Joker, the metaphors inherent in this libation and drink to the point of losing all control. Be sure your designated driver does NOT imbibe! Thank you again, Mark Hamill, for brightening the day of an unworthy Genralissimo!

 

Citizens, what do you do when the legendary Mark Hamill (not JUST the incredibly talented film actor behind Luke Skywalker but also the amazing voice actor behind “The Joker”) deigns to like your humble Leader’s blog?

Mark Hamill Likes TFD!

Wow!

YOU HONOR THE MAN, THAT’S WHAT YOU DO!

Mr. Hamill, by way of thanks, I give you an Absinthe-based cocktail I’ve created to honor your incredible voice work as the Clown Prince of Crime – “The Joker’s Wild!”

The original way of preparing Absinthe is called the French Absinthe Ritual, where the focus is set on the “Louche”, the change of Absinthe´s color when it is diluted with ice-cold water.

Despite popular belief, the original Absinthe ritual does not include pouring Absinthe over sugar and then setting it on fire. This way of drinking Absinthe is called the “Fire Ritual” or the modern “Bohemian Ritual”.

For the Joker’s Wild, we will combine both rituals with a unique twist.

Take a skull-shaped glass, fill it ¼ with Absinthe (preferably Jade Brand Edouard – TFD’s personal choice) as to indulge in madness locked within a skull is the Joker’s way.

Take one sugar cube, and put it onto an absinthe spoon or a fork.

Carefully pour 1 tablespoon of Violet syrup over the cube to stain it a stylish purple (as all madness must have an element of sweetness and nature’s harmony to disrupt), then pour just enough ice-cold water over the sugar cube to enable the milky “louche” effect to spread through the absinthe in a thin curl, as madness clouds the mind.

Remove the spoon/fork with the sugar cube and CAREFULLY light the absinthe with a long match, and let it burn as insanity does in the mind of the Clown Prince of Crime! Blow it out after 3 seconds, return the spoon/fork/sugar and add more ice cold water gently flowing over the cube to completely cloud the absinthe and the sugar is dissolved.

Float 3 teaspoons of crème de violette over the absinthe, observe the colors of the Joker, the metaphors inherent in this libation and enjoy. Be sure your designated driver does NOT imbibe!

Thank you again, Mark Hamill, for brightening the day of an unworthy Generalissimo!!!

The Joker's Wild!

The Joker’s Wild!