Last year, Claudia Young created this truffle-infused cocktail for The Velvet Tango Room, Paulius Nasvytis’s well-known Cleveland bar. It’s today’s choice for the Friday Cocktail Hour because it is the very embodiment of the holidays: rich, fragrant, expensive, delicious. I loved milk punch when a friend introduced me to that simple concoction—bourbon, milk and sugar. This is a milk punch times ten—a decadent but simple combo of Scotch, truffled honey, and half-and-half.
This Cleveland original (first posted here), was named by a Clevelander for a movie filmed here, a movie about Christmas. What more appropriate drink could there be as Christmas approaches for today’s Hour?
The Major Award
To serve 1:
- 1.5 ounces Oban (or other single-malt whiskey)
- 1 ounce truffle honey syrup made with a 1:1 water to honey ratio
- 1 ounce half-and-half
- 1 slice of orange zest for flaming
- Mix liquids.
- Pour over ice.
- Flame the zest: ready the peel over the glass, hold a lighted match close to the peel, moving the flame up and down to draw the oil out, then pinch the peel so that the oils pass through the flame and onto the drink.
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