Brennan’s
Brandy milk punch became popular in the
American colonies, when it was considered
a cure for the common cold. Though its
medicinal benefits are still up for debate,
the drink became popular at Brennan’s as a
hangover cure, and now it’s a staple on many
New Orleans brunch menus. This version,
made with gold rum, is a tropical twist on the
original. brennansneworleans.com
MAKES: 1 drink (plus extra vanilla syrup)
FOR THE VANILLA SYRUP
1 cup sugar
1 vanilla bean, split lengthwise
FOR THE COCKTAIL
1 ounce gold rum
½ ounce bourbon
1 ounce heavy cream
Freshly grated nutmeg, for sprinkling
MAKES: 1 drink (plus extra infused cachaça and coconut magic)
FOR THE BUTTERFLY PEA CACHAÇA
1 liter cachaça
½ cup dried butterfly pea flowers
FOR THE COCONUT MAGIC
1 14-ounce can sweetened
condensed coconut milk
1 14-ounce can coconut milk
3 ounces orange juice
3 ounces white rum
FOR THE COCKTAIL
½ ounce white rum
- Make the butterfly pea cachaça:
Pour the cachaça into a large container;
add the butterfly pea flowers and
stir vigorously. Let steep, stirring
occasionally, until the cachaça turns
deep purple, about 24 hours. Strain.
- Make the coconut magic: Combine
both coconut milks, the orange juice and
rum in a blender. Process until smooth.
- Make the cocktail: Combine 1 ounce
butterfly pea cachaça, ½ ounce coconut
magic, the rum, curaçao, orange juice,
lime juice and cinnamon syrup in a
Arnaud’s French 75 Bar
For most of the year, Arnaud’s is known
for churning out more French 75s than
any other spot in the city. But during the
weeks preceding Mardi Gras, people
start buzzing about this festive purple
drink instead. It gets its vibrant color
from cachaça infused with butterfly pea
flower, a brightly hued mild-tasting herb.
arnaudsrestaurant.com
JANUARY/FEBRUARY 2021 ●FOOD NETWORK MAGAZINE 93
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