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.
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.
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.
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.
Mixing your cocktail