Milk

Milk shows up in cocktails more often than you’d expect. It’s the base of the White Russian (though some prefer cream), and it works great in warm drinks like spiked hot chocolate. Milk punch — a New Orleans brunch staple — combines bourbon or brandy with milk, sugar, and vanilla. There’s also the old technique of “milk clarification,” where milk curds are used to filter a punch clear while keeping its flavor. Whole milk works best for cocktails; skim is too thin to add any real body.

Last modified on September 24, 2026