Growing up, Cocoa Puffs and Cinnamon Toast Crunch made an appearance on our breakfast table only once a year—while we were on our weeklong vacation at the cottage. My sister and I waited for that moment all year long. The rest of time, it was all Grape-Nuts and Raisin Bran all the time. Perhaps this sugar-high deprivation is why I’m so giddy at the idea of the new Magically Delicious brunch cocktail list at Russell House Tavern in Cambridge, Massachusetts.
Inspired by his bar back Ben Thompson’s experiments with Cinnamon Toast Crunch–infused rum, bar manager Sam Gabrielli has invented four drinks made with breakfast cereal–infused spirits. He’s had some failures, like the mezcal that turned a cloudy gray color when steeped with Froot Loops, and Gabrielli hasn’t quite figured out what to do with his favorite Honey Nut Cheerios, but his successes are a lot of fun. So far he’s created the Applejacks Rose, Cinnamon Toast Mudslide, Golden Grahams Manhattan and the Cocoa Puffs Smash. The Smash is made with Cocoa Puffs–infused green Chartreuse, which was apparently conceived from an après ski tradition in the Alps where hot chocolate is served with a shot of green Chartreuse on the side.
Try it for yourself at brunch this weekend: