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Driftwood Kitchen is having a go at a very specific type of morning pick-me-up — boozy cereal, reports Washington City Paper. Bartender Eric Morris is behind the idea, which swaps the standard milk as breakfast cereal addition for cocktails.
WCP gives the low-down on a few of the options: eggnog with Cinnamon Toast Crunch; Tom Collins poured into Fruit Pebbles.
The paper also notes that this isn't the first time DC has been subjected to such an interesting dish — Cause, which is now closed, used to deal in spiked cereals.
