'Breakfast for bed' cocktail


How about the idea of introducing a whole new flavour palette to your taste buds. Curated with ingredients beyond one's imagination, Bhavya Verma, assistant manager F&B at Courtyard by Marriott Bengaluru ORR has created a stunning cocktail using breakfast leftovers. Here is the recipes.

Breakfast cereal (of your choice for garnish)
60ml cereal milk
20-30ml demerara syrup
90ml bourbon whiskey

For making cereal milk:
Pour milk into a large bowl
Toast your cereal of choice in a pan over high heat for 30-40 seconds
Add toasted cereal to milk
Put a plate or heavier bowl into the mix to make sure the cereal is submerged
Steep the cereal for 25 to 35 minutes (depends upon the cereal you are using)
Strain the milk into a large cup or bowl
Press on the cereal in the strainer with a large wooden spoon to squeeze out the milk from the cereal
Your cereal milk is ready
Now, pour 60ml of cereal milk into a shaker
Add 20ml to 30ml of Demerara syrup to cereal milk
Add 60ml of bourbon whiskey
Shake over ice
Strain into a wine goblet
Garnish with the cereal.

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