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Popular throughout New Orleans where many bars offer their own variation on the recipe, this 19th century classic is traditionally sipped after a rich meal … and again in the morning alongside breakfast.
1 1/4 oz. brandy
1/2 oz. simple syrup
4 dashes vanilla extract
2 1/4 oz. milk
Ice cubes
Tools: shaker, strainer
Glass: highball
Garnish: 2 dashes vanilla extract and freshly grated nutmeg
Combine all ingredients with ice and shake. Strain into an ice-filled glass and garnish.
Jean Lafitte’s Old Absinthe House, New Orleans
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