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Milk punch is a milk-based brandy or bourbon beverage. It consists of milk, the spirit, sugar, and vanilla extract. It is served cold and usually has nutmeg sprinkled on top. 〔David Wondrich, "Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar", Penguin, 2007, ISBN 0399532870, (p. 82, Milk Punch )〕 It is common in New Orleans and traditional on holidays throughout the Deep South.〔(New Orleans Official Guide )〕 There are two variations: a punch-bowl drink and a glass drink. The former is known since the 17th century, with the recipe aimed at drink stability: the cream was curdled and strained out. It was attributed to Aphra Behn at the time. The latter is made with fresh milk or cream and is more lush.〔 A yet another variation, "egg milk punch",〔Harry Johnson, (New and Improved Illustrated How to Mix Drinks of the Present Style (p. 65) ), self-published, New York, 1882〕 is actually eggnog.〔 "Milk punch" also refers to a hot Irish drink, scáiltín, made of equal parts hot whiskey and milk. It may be flavored with melted butter, sugar, honey, cinnamon, nutmeg or cloves. ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Milk punch」の詳細全文を読む スポンサード リンク
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