A Milk Punch variation from Jared Hirsch of Oakland’s Sidebar that is perfect for brunch or as a post-dinner treat The familiar and beloved flavor of the sweetened cereal milk meshes perfectly with the cinnamon and oak spice notes of the bourbon and the honey syrup rounds things out. Much like the traditional milk punch, you can also sub in Cognac or Dark Rum for the Bourbon if preferred 1.5 oz Bourbon .75 oz Honey Syrup (2 parts honey: 1 part warm water) 3 oz Honey Nut Cheerio-infused milk (steep 1 cup Cheerios in 8 oz milk in refrigerator for an hour, strain out soggy cereal) Shake with ice and strain into a chilled double rocks glass with an ice cube or two. Garnish with a pinch of freshly grated cinnamon and Honey Nut Cheerios on a pick