Bull's Milk

Pro tips

• Shake vigorously with ice for 10–12 seconds to emulsify the milk and spirits evenly; under-shaking creates separation.
• Dissolve the powdered sugar fully in the spirits before adding milk to prevent grittiness.
• Use whole or 2% milk for richness; skim milk produces a thinner, less luxurious mouthfeel.
• Serve immediately in a chilled coupe or rocks glass; the drink separates if left sitting.

Substitutions

• Light rum → dark rum (deeper molasses notes, stronger profile)
• Brandy → cognac (smoother, more refined; use equal measure)
• Powdered sugar → simple syrup, ½ oz (easier to dissolve, less texture risk)
• Whole milk → heavy cream, ¾ oz + ¼ oz water (richer, dessert-forward)

Storage & make-ahead

Bull's Milk is best served fresh and consumed immediately; do not store pre-mixed.

Equipment

cocktail shaker · jigger

What type of brandy works best for Bull's Milk?

Cognac or VS brandy provides smooth, approachable flavor. Avoid overly aged or expensive cognac, as the milk will mute its nuances.

Can you make Bull's Milk without milk?

Substituting heavy cream creates a richer version; oat or almond milk works for dairy-free, though the texture will be thinner.

Should Bull's Milk be served hot or cold?

Traditionally served over ice and shaken well, though some prefer it warm. Chill the glass first for best texture.

How do you prevent curdling in Bull's Milk?

Use fresh milk, chill all ingredients before mixing, and shake briefly but thoroughly. Acidic spirits are less likely to curdle milk than high-proof spirits alone.