Let’s try this again, shall we? 🥣

Cinnamon Toast Crunch… but make it drinkable.

Who doesn’t love CTC?? I figured it would be fun to try to recreate it into cocktail. I’m going to make two versions and this is the first rendition - a traditional milk punch with actual cream. The addition of biscotti liqueur here adds that sweet bread flavor that you typically get from French toast so I figured it would be fitting… and guess it what, it actually works. Give this one a try…

Anyone have any guesses on the second version of this cocktail??

ingredients:

• 1½ oz | 45 ml Bourbon Whiskey

• ½ oz | 15 ml Maple Syrup

• ½ oz | 15 ml Biscotti Liqueur

• ½ oz. Heavy Cream

• 1 Dash Saline

• Cinnamon Sugar

• 1 Cinnamon Stick
  

tools:

• Shaking Tins

• Jigger (Japanese Style)

• Hawthorne Strainer

• Fine Strainer

• Glassware

• Other Tools

• Complete Bartending Set

instructions:

Combine all ingredients in a shaking tin with ice and shake vigorously for 15 seconds. Pour and strain over a large ice cube. Top with cinnamon sugar. Garnish with said cinnamon stick.

Check it out on Instagram:

Disclosure: 

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If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!