Brandy Milk Punch
It says that on wikipedia - but then I saw another page where it said 6 1/2 years - and neither of them was from a particularly authoritative source.
All I know is I have a bottle of Marie Duffau napoleon Armagnac in my cart for an order I have been working on from Astor Wine and Spirits, which comes highly recommended at a very reasonable $33.
You bet! This was my mother's favorite drink and my husband and I have adopted it as our Thanksgiving (and brunch) tradition. If you can, pick up a copy of the Commander's Palace drinks recipe book -- In The Land of Cocktails. That is the recipe I use and they have great recipes for all sorts of drinks. In the meantime:
The Brandy Milk Punch
1 ½ ounces brandy (look for Napoleon, it's cheap but does the trick!)
1 ounce simple syrup
½ teaspoon vanilla extract
A couple ounces of Half-and-half
Pour brandy, simple syrup, vanilla extract and half-and-half into a pint glass. Add ice to a shaker and shake the concoction until well mixed and frothy. Add cubed ice to a rocks glass and, using a strainer, pour the mixture into it. Top with a bit of grated nutmeg.
Adjust sugar, nutmeg, brandy to your liking but this is a great start!
That's the exact same recipe that Chris McMillan uses in NOLA.
Here's another version from Jean Lafitte’s Old Absinthe House, New Orleans
1 1/4 oz. brandy
1/2 oz. simple syrup
4 dashes vanilla extract
2 1/4 oz. milk
Tools: shaker, strainer
Garnish: 2 dashes vanilla extract and freshly grated nutmeg
Combine all ingredients with ice and shake. Strain into an ice-filled glass and garnish.