Bourbon Milkpunch is enjoyed morning and night in New Orleans, where it originated, but most commonly at brunch. It can easily be whipped up before or after a meal and offers almost immediate gratification. Not to mention, it adds a beautiful color palette to any occasion.
In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.
To make simple syrup, warm 1 cup water and 1 cup sugar in a saucepan over low heat until sugar dissolves. Cool to room temperature before using. There will be extra syrup; refrigerate if not using immediately.