Cocktail & Other Recipes By Spirit Other Cocktails

Have You Tried Your Favorite Cereal in a Cocktail?

With Ben & Jerry’s announcement of adding cereal milk flavors to its ice cream rotation, it’s pretty clear that nostalgic breakfast flavors are here to stay. In terms of drinking said flavors, Please Don’t Tell (PDT) in New York City is often credited with kicking off the drink trend (years back), and since then, it seems we can’t kick the guilty pleasure that is Honey Nut Cheerios, Trix, Cocoa Puffs, etc. Worth noting is the creative and inventive new ways bartenders are incorporating the flavors, into ice, garnishes, bases and the like. These are eight cocktails worth a taste—perhaps, appropriately, for breakfast?—while the trend endures.

  • Silly Rabbit (The Sixth, Chicago)

    Trix cereal gets the frozen treatment—and then some—in this creation by Benjamin Schiller. Made with Fords gin, lemon juice, mint tincture, soda, simple syrup and flavored ice cubes (Orangey Orange, Raspberry Red, Grapity Purple, Lemony Yellow), the drink comes alive when mixed together.

  • Breakfast Negroni (Wildhawk, San Francisco)

    A serious drink with a silly twist, the Breakfast Negroni is found at San Francisco’s Wildhawk, where the classic Negroni gets a twist. It’s made with Beefeater gin, Campari and Gran Lusso vermouth, which is infused with Cocoa Puffs, plus a dash of chocolate salt bitters for an extra sweet finish.

  • TV Funhouse (The Whistler, Chicago)

    Named for the SNL skits, The Whistler co-owner Billy Helmkamp was inspired by what he ate as a kid while watching Saturday morning cartoons. To make the milk, the bar team bakes corn flakes in an oven for 15 minutes and after cooling combines with milk and lets it steep for 30 minutes. The liquid is passed through a fine-mesh strainer, and brown sugar and salt are whisked in. To make the TV Funhouse, they combine the cereal milk with dark rum and bourbon, plus honey and cinnamon for finishing touch.

  • Breakfast of Champions (Juniper Bar, Hotel Vermont, Burlington, Vt.)

    Perhaps the most literal example of a cereal milk cocktail is this edible version found at the bar in Burlington’s adorable Hotel Vermont. Here, the cocktail is served alongside a bowl of cereal, in a mini milk pitcher filled with milk infused with Vermont White vodka and Vermont Ice apple créme.

    Continue to 5 of 8 below.
  • Pins & Needles (Tony’s Pizza Napoletana, San Francisco)

    All of the ingredients in Pins & Needles come together in the coziest, most hygge way. Made with Felipe II Spanish brandy, which has been infused with Cinnamon Toast Crunch, the spirit is mixed with Amaro Montenegro, pumpkin purée, fresh lemon juice, agave and sesame seeds.

  • Adulting Is Hard (Boleo, Chicago)

    It’s hard to resist a tongue-in-cheek name and South American flavors, and this cocktail has both. The Adulting Is Hard is made with Mistral Nobel extra añejo pisco, rum, house-made spiced chai cereal milk made with corn flakes, honey and a garnish of grated black lime. The unexpected flavors come together in a way that’s both familiar and a totally new way to get a taste of the cereal milk trend.

  • Cereal Bowl 2.0 (Holsteins Shakes and Buns, Las Vegas)

    An update to Holsteins’ classic Cereal Bowl milkshake, the 2.0 version is the boozy, adult incarnation, made with Three Olives vodka in the tropical fruit flavor Loopy, which is paired with milk and blended and topped with both Fruit Loops and Cap’n Crunch cereal.

  • Cereal Circle (Sable Kitchen & Bar, Chicago)

    The cereal flavor in this creation by Sable Kitchen & Bar’s Mike Jones is subtle and a little surprising—but certainly there. Jones uses both Copper & Kings Immature brandy and Yahara Bay kirschwasser brandy plus palo cortado sherry and a house-made Cheerios syrup (equal parts sugar, water and two boxes of Cheerios), plus a whole egg and a nutmeg garnish.