Let’s Get Blitzen: Cocktail Advent Calendar – Day 19 – Honey Nut Fizz. I know you’ve had cereal for dinner before. Why not work it into your cocktails? This fizz combines an assortment of spirits with breakfast essentials like eggs, cream, and Honey Nut Cheerios.
Remember when I was young and hip? No? Me neither. Yesterday I concussed myself moving the goddamn Elf on the Shelf. This is our first year participating in the Elf on the Shelf. If you’re unfamiliar, it’s a simple premise, you get a toy Elf and move it around the house as your child is sleeping and they have to find it the next morning. The Elf is sent here as an emissary for Mr. Claus to keep a watchful eye on your wayward children and report back as to whether or not said child deserves to be on the “nice list” this year or not.
Michael had forgotten to move the Elf the night before and silently gestured for me to sneak into Mila’s room to fetch and relocate the Elf. I struggled to find it as the Elf was chillin’ in a bucket of barbies like a pimp in a hot tub. When I did find him, beneath Mila’s metal loft bed, I stood up without thinking and absolutely smashed the back of my head on the metal bed and probably compressed my spine in the process.
Naturally, I’ve self-diagnosed with the help of Dr. Google but we’ll see if a real medical professional can weigh in on this traumatic brain injury compelled by the spirit of Christmas.
Luckily, we are cruising into the holiday season which means less screen time and more time connecting IRL with friends and family. I also thoroughly enjoy spending time in dark rooms so hopefully there will be more of that in the week to come.
Be sure to tune into my Instagram Stories tonight at 5 p.m. Eastern for a step-by-step cocktail tutorial on how to make this breakfast-inspired cocktail.
Cheers, friends!
Honey Nut Fizz
I know you’ve had cereal for dinner before. Why not work it into your cocktails? This fizz combines an assortment of spirits with breakfast essentials like eggs, cream, and Honey Nut Cheerios.
- 1 oz H by Hine Cognac VSOP
- ¾ oz aged Guyanese rum
- ½ oz amontillado sherry
- 1 barspoon amaretto
- ½ oz honey sage champagne syrup
- ¾ honey nut cheerio infused heavy cream
- 1 egg yolk
- Club soda to top
- 1 cup champagne
- 1 cup honey
- ¼ cup fresh sage sprigs
-
Add all ingredients to a shaker, excluding club soda, and dry shake for 15-20 seconds. Add ice and shake again until well-chilled.
-
Strain into a chilled fizz glass.
-
Top with club soda.
-
Combine equal parts heavy cream and honey nut cheerios in a bowl, stir to combine.
-
Cover and refrigerate for one hour. Strain through a cheesecloth-lined fine mesh sieve, gently pressing on the Cheerios. Store in the fridge for up to 2 days.
