Cardiff Cocktails

By Mark Holmes

Cinnamon Smoked Milk Punch


I’m not even going to bother going into the history of Punch. David Wondrich has an entire book on it, and is far more literate than myself. I will however show you a neat little technique I saw a bartender from The Voodoo Rooms (sorry, I forget her name) use to infuse smoke into a drink, without the need to purchase a smoke gun. With only 2 days until December, it seems appropriate to share this nice little festive twist on the Milk Punch. The basic formula of such can be found in Jerry Thomas’ 1988 How to Mix Drinks or The Bon Vivant’s Companion.

Cinnamon Smoked Milk Punch

  • 1 1/2 oz Brandy
  • 3/4 oz Rum
  • 1/2 oz Vanilla Syrup
  • 3 oz Milk

To infuse the smoke, burn a cinnamon stick until it lights then place it on a plate underneath a Boston tin. Add all the ingredients above into a Boston glass, add ice, and then quickly using the smoked filled tin, cap, shake and strain. Finish with a grating of nutmeg.


  • 28 November 2012
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