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Mardi Gras is celebrated in all corners of the country, but no one does it quite like they do in New Orleans. And if you find yourself along the parade route, there’s one stop you can’t miss: Commander’s Palace. This iconic, turquoise-and-white Victorian mansion in the Garden District has been serving up world-class Creole cuisine for over 130 years—and keeping paradegoers well-hydrated in the most festive way possible.
The restaurant’s late matriarch, Ella Brennan, was a New Orleans culinary legend who knew how to throw a party. And when it came to celebrating Fat Tuesday, she had one rule: Brandy Milk Punch for everyone.
According to Commander’s Palace, Miss Ella would stand outside the restaurant, handing out gallons of her signature creamy cocktail to parade riders. Today, that tradition lives on, with her legendary punch still making the rounds.
A restaurant spokesperson even shared an old story of the cocktail's prominence:
"One year, long before anyone had a cell phone, dear friend of the restaurant’s, Celia Slatten, a tugboat magnate, became irked when their float's Milk Punch supply ran out before the parade even began to roll. Her butler, who was helping Celia load her beads to be thrown, brought out a strange contraption no one had ever seen before, a foot-long mobile phone. She called Ella at Commander's Palace, just a block off the parade route, and when they passed near the restaurant, a sea of white toques in the crowd passed gallons of Milk Punch up to the float."
What Is Milk Punch?
Milk punch has been around for centuries, with two main variations. The first, “clarified milk punch,” dates back to 17th-century England. It involves curdling milk with citrus and straining out the solids, resulting in a clear, silky drink enjoyed by aristocrats—including Benjamin Franklin, who even had his own recipe.
The second, more familiar version is the creamy, unclarified milk punch popular in New Orleans. By the 19th century, this version—made with milk or cream, liquor (typically brandy, bourbon, or rum), sugar, and spices like nutmeg or vanilla—became a staple for brunches, holiday gatherings, and Mardi Gras celebrations. Think of it as a smoother, lighter cousin to eggnog, perfect for daytime sipping.
Miss Ella’s take on the cocktail remains one of the most beloved in the city. Smooth, slightly sweet, and just strong enough to keep the party going, it’s a true New Orleans classic.
Commander's Palace
The Commander’s Palace Brandy Milk Punch Recipe
If you can’t make it all the way to Bourbon Street this year, you can still celebrate like Miss Ella herself with her old-fashioned Brandy Milk Punch recipe:
Ingredients
- 2 ounces brandy
- 1 ounce simple syrup
- 1/2 teaspoon pure vanilla extract
- 1 1/2 ounces milk
- Freshly grated nutmeg, for garnish
Directions
If you’re planning to serve it Mardi Gras-style, there’s one extra step. According to Ti Martin and Lally Brennan, current proprietors of Commander’s Palace, the key is to make a batch the night before.
“Put it in an empty plastic milk jug (all the better for transporting onto your parade float), and then let it, as we say, ‘marinate’ overnight in the refrigerator. It just tastes better.”
So this year, bring on the king cake, the beignets, and the beads—but save us a glass of this legendary New Orleans sip. It’s a Mardi Gras tradition worth toasting to.
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