Serial Celebration Recipe

Standard (recommended) infusion

Combine 60 ml vodka and 15 g Cocoa Puffs in a clean jar with a tight lid. Seal and shake once, then let sit at room temperature for 12–24 hours, shaking gently once or twice during that time. After infusion time, strain through a fine mesh strainer lined with a coffee filter or cheesecloth into a clean container to remove solids. If necessary, filter a second time for clarity. Store the infused vodka refrigerated or in a cool dark place; this yield supplies one cocktail with a small leftover.

Quick (30–45 minute) infusion — bar shortcut

If you need the infusion sooner: put the vodka and cereal in a blender and pulse for 20–30 seconds just to break the cereal and accelerate flavor release (do not liquefy). Transfer to a jar, let sit 20–30 minutes, then strain through a fine mesh strainer plus coffee filter. The flavor will be lighter than an overnight infusion but well suited for service when time is limited.

Tasting note: infused vodka should smell of toasted cocoa and have a mild chocolate/cereal character. If it tastes too concentrated or grainy, filter again and dilute with a small splash of plain vodka until balanced.

Prepare whipped soft top

Chill a small bowl and the whisk/beaters for a few minutes. Combine 30 ml heavy cream and 2 g powdered sugar. Whip by hand or with a mixer until soft peaks form — the cream should be airy but still pourable/spoonable (soft top). Keep chilled until ready to finish the drink.

Glass prep

Drizzle 5 ml chocolate syrup in a small circular pattern inside a chilled coupe or rocks glass (or rim the glass by dipping edge into syrup). Place the glass in the freezer or fill with ice water to chill while you shake the cocktail, then discard the chilling ice/water.

Mix the cocktail

Add 3 ice cubes to a cocktail shaker. Pour in 45 ml cereal‑infused vodka, 30 ml espresso liqueur, 30 ml cooled espresso (or strong coffee), and 10 ml simple syrup if you prefer a touch more sweetness. Seal the shaker and shake vigorously for 12–18 seconds — this chills and aerates the coffee and liqueur for a balanced texture.

Strain and top

Double‑strain the cocktail into the prepared chilled glass (use a Hawthorne and fine mesh strainer if available) to remove ice shards. Gently spoon or pipe a 30 ml layer of the whipped soft top over the back of a spoon so it floats on the surface in a smooth crown.

Garnish and serve

Lightly dust 1 g unsweetened cocoa powder over the whipped soft top. Optionally drop one small Cocoa Puff or two on top for an eye‑catching garnish. Serve immediately with a small spoon and a stirrer so the guest can mix the soft top into the cocktail as desired.

Notes: Adjust espresso/liqueur ratio to taste — for a stronger coffee presence increase espresso by 10–15 ml; for sweeter, add up to another 10 ml simple syrup. Use overnight infusion when possible for the most pronounced cereal flavor.