Tiger's Milk

There are a few "Milk" drinks like the Bull's Milk and Irish Cow that use a lot of cold milk to hide a strong dose of liquor. The Tiger's Milk is the only one that is blended, however, which makes it seem more of a special occasion drink than just a nightcap.

The milk really tames the spirits down, as does the crushed ice. Because of this, I wanted a noticeable gold rum like Appleton Estate's signature blend. D'usse cognac is the only cognac I have on hand at this time, but it works perfectly as well. The cocktail is rather bland for all that, and I felt that a heavy pinch of cinnamon was necessary to carry the flavor throughout. This gave me another idea. Do the drink again with cinnamon whiskey instead of cognac to spice things up even more. This becomes the Jolly Bartender original holiday dessert drink the Cinful Delight with MurLarkey cinnamon whiskey.

First the Tiger's Milk recipe

• 2 oz. gold rum (Appleton Estate Signature Blend used)
• 1.5 oz. cognac (D'usse VSOP used)
• 5 oz. milk
• 1 tsp. sugar syrup
• ground cinnamon

Combine all ingredients except cinnamon in a blender with ice. Blend until smooth and pour into a chilled wine glass. Sprinkle cinnamon on top.

Now, the Cinful Delight:

• 2 oz. gold rum (Appleton Estate Signature Blend used)
• 1.5 oz. MurLarkey cinnamon whiskey
• 5 oz. milk
• 1 tsp. sugar syrup
• ground cinnamon
• whipped cream

Combine all ingredients except cinnamon in a blender with ice. Blend until smooth and pour into a chilled wine glass. Top with whipped cream and sprinkle cinnamon on top.