I have yet to have a milk punch that I really enjoyed, so this one was a first in my book. Usually, I opt for some cow milk substitute like an oat or almond milk, but this time I really wanted to try keeping it to the book to see if what I was missing was due to a misassumption on my part.
I really enjoy the way that this drink showcases everything that goes into it. The rum is very prevalent, being elevated by the syrup in there that serves to support those notes of sugars and fruits. It was my first time trying Appleton Estate as well, and it was so fruity to me that I thought I might've been drinking brandy! Coconut is always a favorite of mine, so the addition of it was very pleasing combined with the smooth texture of the whole milk.
My hesitancy for using whole milk I think stems from my Dearest's lactose aversion and my own experiences with curdling one too many drinks in the past. I feel that it comes down to technique and know-how of when to use the cow and when to use the nut (or the oat I suppose).
All in all, a very nice cocktail that was comfortable to drink. It was the final drink of our last tiki drink stream, and with the other taste-bud enlightening flavors of earlier, it was a calming way to wind things down.
Jamaican Milk Punch
Jamaican Milk Punch
- 1 1/2 oz (44 ml) Aged Jamaican Rum (Appleton Estate)
- 1/2 oz (15 ml) Overproof Rum (Gosling's 151)
- 2 oz (59 ml) Cream of Coconut (Coco López)
- 2 oz (59 ml) Whole Milk
- 1 tsp Simple Syrup
Method: Shake & Strain
Garnish: Cinnamon Stick
Credits: Tiki Drinks, Weston & Sharp
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