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.
Course
Drinks
Cuisine
American
Keyword
Brandy, Cognac, Cream, Rum
Prep Time5minutes
Cook Time10minutes
Total Time14minutes
Servings1drink
AuthorYvonne Langen
Ingredients
1ozH by Hine Cognac VSOP
¾ozaged Guyanese rum
½ozamontillado sherry
1barspoon amaretto
½ozhoney sage champagne syrup
¾honey nut cheerio infused heavy cream
1egg yolk
Club sodato top
Honey Sage Champagne Syrup
1cupchampagne
1cuphoney
¼cupfresh sage sprigs
Instructions
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.
Honey Sage Champagne Syrup
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.