During Prohibition, indiscriminate tipplers discovered that whisky could be downed with impunity in public places if it were concealed in a glass of milk. A few learned to like it that way and kept the habit after repeal, continuing to order an occasional brandy alexander (cream, brandy and creme de cacao) or a sombrero (milk and Kahlua). But now drinkers are turning in larger numbers to the milky way. Liquor-store shelves are displaying a growing variety of dairy-based, premixed cocktails combining booze and moos.
The new drinks taste something like a milkshake with a kick. Only 30 proof, they are aimed primarily...
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