Try it with cognac instead if that's what you have on hand.
Ingredients
3/4 ounce 2:1 honey syrup (see recipe)
1 1/2 ounces bourbon
3 ounces honey nut cheerios–infused milk (see below)
freshly grated or ground cinnamon and cocktail pick with skewered cheerios, for garnish
1 cup honey nut cheerios
1 cup whole milk
Directions
For the honey 2:1 honey syrup: Mix two parts (say, 1 ounce) honey with one part (so, ½ ounce) hot water and stir until dissolved.
Combine bourbon, honey syrup, and Honey Nut Cheerios–infused milk in a cocktail shaker and fill with ice. Shake vigorously until well chilled, about 20 seconds. Double-strain into an ice-filled collins or juice glass and garnish with cinnamon and a cocktail pick with skewered Cheerios.
Combine Cheerios and milk in a resealable container. Refrigerate for 1 hour, stirring or shaking occasionally to help the Cheerios break down. Strain through a fine-mesh strainer set over a resealable container, pressing on solids to get as much liquid as possible, and refrigerate for up to 2 days.
