This continues our series on breakfast drinks, where we highlight those cocktails that fortify our mornings with the gin, whiskey and resolve we need to keep going. Next up: a couple of morning cocktails from Kensington Street Social.
Kensington Street Social, located inside Sydney’s Old Clare Hotel, makes serious drinks that don’t take themselves too seriously. Case in point: the below breakfast cocktails dubbed the Fruit Looped Cereal Killer and Hipster’s Breakfast. The former employs vodka, Aperol and apricot brandy, which combine to form a balanced breakfast by themselves. But then comes the Fruit Loops milk to really tie the room together. And the Hipster’s Breakfast: why, that involves fernet and cold brew coffee, of course.
FRUIT LOOPED CEREAL KILLER
2 oz vodka
5 oz Fruit Loops milk
.75 oz Aperol
.50 oz apricot brandy
To make the milk, combine 6.75 oz milk with 1 cup Fruit Loops cereal. Mix and leave for 2 hours, then strain out cereal. To make the cocktail, shake all ingredients with ice and fine strain into a glass milk carton.
HIPSTER’S BREAKFAST
1.5 oz banana bread rum
1.5 oz cold drip coffee
.75 oz salt butter syrup
.25 oz Fernet Branca
For the banana bread rum, add 2 slices of banana bread to 4 cups of rum. Let it sit for 2 hours and strain. For the salt butter syrup, combine 4 cups of buttermilk, 4 cups brown sugar, 2 teaspoons butter and a generous pinch of rock salt. Whisk over a low heat, then cool. For the cocktail, shake all ingredients with ice, then strain into a coffee cup.
For more, see:
—Making Breakfast Cocktails with Few Breakfast Gin
