The richness of the fresh raw milk is the perfect complement to the sweetness of the pure Vermont maple syrup and the oak and caramel notes of the bourbon.
Ingredients
- 1 ounce Vermont bourbon, or to taste
- ¼ ounce Vermont dark rum, or to taste
- 2 ounces Vermont raw milk
- ⅛ ounce pure vanilla extract
- ½ ounce Vermont maple syrup, or to taste
- Freshly grated nutmeg, for garnish
- 1 slice applewood-smoked bacon, cooked and crisp, for garnish
Instructions
Combine the bourbon, rum, milk, vanilla and maple syrup in a Mason jar shaker three-quarters fi lled with ice. Vigorously shake for about 30 seconds. Adjust seasonings to taste. Strain into a rocks glass. Using a stencil of your choice, make a shape on top of the punch with the nutmeg. Garnish with bacon slice. Serve at once.
