By Alison Bailin Batz
Photo by Debby Wolvos
Cereal is the best. And at Hash Kitchen, it’s even better.
“Yes, we took cereal and gave it the ultimate adult spin, combining our favorite brands as kids with all sorts of spirits for the best breakfast and brunch sips of your life,” says Hash Kitchen’s mixologist, Sheldon Wiley.
The most colorful and playful of their cereal cocktail collection – in flavor and actual color – is the Fruity Pebbles ($10) option.
“Since there isn’t technically a Fruity Pebbles-infused liqueur, we use Three Olives Loopy Vodka, which, admittedly, is inspired by Fruit Loops, but certainly has a similar flavor,” Wiley says.
According to Wiley, a secret way to amp up any fruit flavor in a drink is to add a little spice, so his next ingredient is actually RumChata.
“RumChata is made from Caribbean rum and Mexican horchata, which, given its silky and sweet cream flavor, actually serves as a perfect alternative to using real milk,” says Wiley, noting the elements combine to add a touch of cinnamon, vanilla and sugar to the vodka base.
Next, Wiley adds some actual milk – which can be subbed for almond or soy milk for those with allergies – to the shaker with ice, eventually straining into a pint glass rimmed with crushed Fruity Pebbles.
“We top it with actual Fruity Pebbles and serve it ice-cold,” Wiley says.
Hash Kitchen also offers two other cereal-inspired cocktail creations: Coco Puffs and Cinnamon Toast Crunch.
“The Cinnamon Toast Crunch is similar in build to the Fruity Pebbles, but the Coco Puffs uses Kahlua and chocolate-infused vodka along with the milk or milk substitute,” Wiley notes.
Hash Kitchen, two Scottsdale locations; www.hashkitchen.com.