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This is a classic New Orleans brunch cocktail from Bar Chef Lu Brow at Café Adelaide and the Swizzle Stick Bar in New Orleans, La.
- 2 ounces brandy
- 1 ounce simple syrup
- ½ teaspoon pure vanilla extract
- 1 ½ ounces milk
- Freshly grated nutmeg, for garnish
Combine all the ingredients in a cocktail shaker with ice and shake vigorously. Strain into a rocks glass filled with ice. Garnish with a light dusting of freshly grated nutmeg and serve immediately.