Morning Buzz

Adapted by StarChefs.com
April 2013

INGREDIENTS:

For the Honey Nut Cheerio-Infused Cream
(Yield: 8 servings)
1 cup Honey Nut Cheerios
1 cup heavy cream
To Assemble and Serve
(Yield: 1 cocktail)
1 ounce Hine H cognac
¾ ounce Ron Zacapa 23-year rum
½ ounce acacia honey syrup
¼ ounce orgeat
½ ounce Lustau Amontillado Sherry
1 egg yolk
1 dash Angostura bitters

METHOD:

For the Honey Nut Cheerio-Infused Cream:
In an airtight container, combine cereal and heavy cream. Cover and refrigerate 1 hour, stirring occasionally. Strain liquid through a chinois, pressing gently on the cereal.

To Assemble and Serve:
In a cocktail shaker, combine Cognac, rum, honey syrup, orgeat, Sherry, ¾ ounce Honey Nut Cheerio-infused Cream, egg yolk, and bitters. Dry shake. Add ice to shaker, and give a good long shake. Using a hawthorne and a fine strainer, strain drink into a small fizz glass.

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