How much fun is this? Thanks to Mr. Layton for this great boozy brunch cocktail.

Bourbon Cinnamon Toast Milk Punch

By Shaun Layton, Head Barman of L’Abattoir Restaurant 

Ingredients:

30ml Makers Mark
10ml Becherovka
10ml Cinnamon syrup
60ml Cinnamon Toast Brunch infused cream
2 dashes Apothecary cacao bitters

Method:

Shake ingredients with ice in a cocktail shaker, dump into mini milk bottle glass, garnish with cereal on top.

Cinnamon Toast Crunch Cream

Ingredients:

1 part Half and half cream
1 part Cereal0.5 parts Heavy cream
90ml Cinnamon syrup

Method:

Crush cereal to small pieces, add cream and milk, refrigerate for 20 minutes. Strain and keep refrigerated.