The Brandy Milk Punch is an original classic of the cocktail canon, dating as far back as the 1600s. Like eggnog without the egg, this deliciously rich drink is perfect for any holiday celebration. Ours features Wollersheim Press House Bandy:

Brandy Milk Punch

  • 2 oz Press House Brandy
  • 2 oz whole milk (use cream or half-and-half for a richer drink)
  • 1 tsp vanilla extract
  • 1/2 oz cinnamon simple syrup*
  • Combine all ingredients in a cocktail shaker and fill with ice. Shake until outside of the shaker is frosty, about 30 seconds. Strain into a rocks glass, with or without ice, and garnish with nutmeg.

    *Cinnamon Simple Syrup

  • 1 cup granulated sugar
  • 1 cup water
  • 4 cinnamon sticks broken into large pieces
  • Bring all ingredients to a boil over medium heat. Reduce heat to medium low and let simmer for 8-10 minutes until sugar has dissolved, stirring frequently. Remove from heat and let cool. Discard cinnamon sticks, strain into a clean glass jar and cover. Store refrigerated up to 2 weeks.