Go Back
Print
Honey Nut Fizz | Taste and Tipple

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.

Course Drinks
Cuisine American
Keyword Brandy, Cognac, Cream, Rum
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • 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

Honey Sage Champagne Syrup

  • 1 cup champagne
  • 1 cup honey
  • ¼ cup fresh sage sprigs

Instructions

  1. Add all ingredients to a shaker, excluding club soda, and dry shake for 15-20 seconds. Add ice and shake again until well-chilled.
  2. Strain into a chilled fizz glass.
  3. Top with club soda.

Honey Sage Champagne Syrup

  1. Combine equal parts heavy cream and honey nut cheerios in a bowl, stir to combine.
  2. 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.