Friend Mike P. just spent a week on business in the New Orleans area and somehow managed to work three days of chasing Delta reds into the mix.
They apparently had one great and two good days on the water, and he said the food week was a never ending parade of cajun and Gulf Coast seafood splendor.
He’s decided that oyster and shrimp p’boys are the greatest food innovation known to the modern world (kinda hard to argue that one), unbeatable coupled with a local, very cold brew, though apparently he and his wife also became enamored with this spin on the classic NOLA Bourbon Milk Punch – the Espresso Milk Punch.
He’s even tracked down the Caffe Moka and the Hoodoo Chicory liqueur (both readily available in well stocked shops) and claims with a prep this easy, anybody can stir this one together.
1 ounce bourbon
1 ounce Varnelli Caffe Moka
3/4 tsp (scant) Hoodoo chicory liqueur
1.5 ounces heavy creamGarnish: Freshly ground espresso beans
Into a rocks glass filled with ice, pour the bourbon, Caffe Moka and chicory liqueur.
Top with cream to fill the glass and give it one stir.
Garnish with a sprinkle of freshly ground expresso beans and go to it.
Enjoy.
