Vintage Cocktail Friday – Boston Milk Punch, 1940

Posted on Jan 17 2014 - 4:10am by RetroRuth

Are you ready for a Friday cocktail? Because Tom is ready to drink some Boston Milk Punch!

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4.0 from 1 reviews
Boston Milk Punch
Author: 
 
Ingredients
  • Nutmeg
  • ½ spoon sugar
  • ½ jigger of Golden Wedding
  • ½ Bacardi Gold or Amber Label Rum
Instructions
  1. Grate nutmeg in glass, mix and fill with milk. Shake well.

 

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I hope this is going to be good. Otherwise Tom might need that Pepsin Toddy.

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This is what happens when you want to have a cocktail, but your teething baby wants to be held.

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“Is it good?”

“Delicious.”

The Verdict: Delicious

From The Tasting Notes:

Very good and creamy without being heavy. Interesting usage of milk rather then cream, but I think it works. It’s a good winter drink, and the two liquors blend well together with the nutmeg.

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I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

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5 Comments so far. Feel free to join this conversation.

  1. Lassie January 17, 2014 at 11:07 am - Reply

    Baby! <3 what is Golden Wedding, though?

    • Lassie January 17, 2014 at 11:09 am - Reply

      googled! A kind of bourbon. well, sounds good, a little like eggnog-lite.

      • RetroRuth January 19, 2014 at 9:14 am - Reply

        Thanks, Lassie! That is what we thought. :)

  2. Miss Ginger Grant February 1, 2014 at 8:48 pm - Reply

    OMG! Your baby is adorable and looks JUST LIKE your husband!

  3. Bridget from Refined Vintage February 6, 2014 at 10:41 pm - Reply

    What a fun blog! I just stumbled upon you and I am looking forward to trying this vintage cocktail, in the appropriate vintage cocktail glass of course! This recipie seems like a good starting point to experiment with variations too.

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