Nigori Milk Punch
A sake- and cognac-based punch with vanilla liqueur, barrel-aged bitters, and grated nutmeg. It has no acidity, is off-dry, and is moderately strong at about 20% ABV.
5
Stir with ice and strain into a chilled coupe
Nigori Milk Punch
Making on the scale needs Web Bluetooth — use Chrome on desktop or Android. You can still Preview the steps.
Volume148 ml
Strength20% ABV
Alcohol29 ml (23 g)72 ml of vodka (40%)2.5 shots (of 30ml)
Sugar5 g (3.4%)1.5 sugar cubes
Acidity0.04%
SweetnessOff-dry
Jim Meehan (Winter 2009)
Similar cocktails
Montgomery Smith
A Cognac-based cocktail with Benedictine and Fernet Branca, garnished with a lemon twist. It has no citrus acidity, is off-dry, and is about 28% ABV.
No sake and Bénédictine and Fernet Branca instead of vanilla liqueur and bitters make it boozier, more bitter and herbal.
- Same: Cognac, stirred and strained into a chilled coupe.
- Different: 2 oz cognac and no sake; .5 oz Bénédictine instead of vanilla liqueur; .25 oz Fernet Branca instead of bitters; a lemon twist instead of nutmeg.
Champs-Elysees
A Cognac cocktail with Green Chartreuse, lemon juice, and a little simple syrup. It is lightly tart and lightly sweet, with moderate strength at about 16% ABV.
Lemon and Chartreuse in place of sake and vanilla make it tart, herbal and stronger, not creamy.
- Same: Hine cognac with bitters, in a coupe.
- Different: 2 oz cognac with lemon juice, Green Chartreuse and simple syrup instead of nigori sake and vanilla liqueur; Angostura instead of barrel-aged bitters; shaken, with a lemon twist.
Prince of Wales
A wine-and-brandy cocktail of Sercial Madeira, Cognac, and Champagne, with Grand Marnier and orange. It is lightly tart and off-dry, with moderate strength at about 20% ABV.
Madeira and Grand Marnier replace sake and vanilla liqueur, while Champagne and orange twist make it less creamy and vanilla-sweet, more dried-fruit and citrusy.
- Same: 1 oz cognac, stirred and strained into a chilled coupe.
- Different: 1 oz Madeira instead of sake; Grand Marnier instead of vanilla liqueur; topped with 1 oz Champagne; 1 dash of Angostura instead of barrel-aged bitters; an orange twist instead of nutmeg.
Vieux Carre
A cognac-and-rye cocktail with sweet vermouth, Benedictine, and two bitters; it is sweet, lightly tart from mild acidity, and fairly strong at about 24% ABV.
Rye and sweet vermouth instead of sake, plus Benedictine for vanilla liqueur, make it boozier, spicier, and more herbal-bitter, with less creamy vanilla and nutmeg.
- Same: 1 oz cognac, stirred.
- Different: 1 oz rye and 1 oz sweet vermouth instead of sake; Bénédictine instead of vanilla liqueur; Angostura and Peychaud's bitters; served over one large ice cube in a rocks glass with no nutmeg.
Japanese Cocktail
A Cognac-based cocktail with Angostura bitters, orgeat, and a lemon twist. It has no acidity and is very sweet, and it is fairly strong at about 23% ABV.
Swapping the sake and vanilla liqueur for cognac and orgeat makes it boozier, nuttier, and less vanilla, with Angostura spice and citrus.
- Same: Cognac and bitters, stirred and strained into a chilled coupe.
- Different: 2 oz cognac and no sake; .5 oz orgeat instead of vanilla liqueur; 2 dashes of Angostura instead of barrel-aged bitters; a lemon twist instead of nutmeg.
Brandy Crusta
A cognac-based cocktail with lemon juice, maraschino liqueur, orange curaçao, sugar, and citrus peels. It is tart, lightly sweet, and moderate in strength at about 16% ABV.
Lemon and orange liqueurs in place of sake and vanilla make it tart and citrusy, and stronger.
- Same: Hine V.S.O.P. cognac.
- Different: 2 oz cognac with lemon juice, maraschino and orange curacao instead of nigori sake, vanilla liqueur and bitters; shaken into a sugar-rimmed wine glass with lemon and orange peel.
Nigori Milk Punch