This cereal cocktail is a dyed-in-the-wool Wisconsin original, complete with a syrup made from the state’s own Jolly Good fruit punch soda. For the backbone of the drink, Lost Whale uses its proprietary blend of three different bourbons, which bartender Tripper Duval says is tuned for a Wisconsinite’s palate (wheated mashbill; on the sweeter side), but at home the 100-proof Old Forester works well.
Oops Not Berry’s
Tripper Duval | Milwaukee
- 1 ounce Oops All Berries–infused coconut milk (see Editor’s Note)
- 3/4 ounce bourbon, preferably Old Forester 100 Bourbon
- 3/4 ounce fruit punch syrup (see Editor’s Note)
- 1/2 ounce rye, preferably Old Forester 100 Rye
- 1/2 ounce lemon juice
- 1/4 ounce amaretto
- 1 dash Bittercube Jamaican No. 1
- 1 dash Bittercube Jamaican No. 2
Garnish: mint, gummy whale
- Add all ingredients to a shaking tin. Shake well until chilled and diluted.
- Strain over crushed ice into an emptied soda can or a cocktail glass.
- Garnish with mint and a gummy whale.
Oops All Berries–Infused Coconut Milk
30 grams (or 1 cup) Cap'n Crunch Oops All Berries cereal
13.5-ounce can of coconut milk
Combine ingredients and let rest for 30 minutes, stirring vigorously every 10 minutes. Strain out cereal, bottle, date and keep in the refrigerator for up to 1 week.
Fruit Punch Syrup
1. Weigh fruit punch (preferably a can of Jolly Good fruit punch soda) that has been allowed to go flat, in grams, and subtract the amount of sugar in grams (listed on each can or for each serving) from the fruit punch’s total weight. Use the resulting number to determine how many grams of granulated sugar to add. (For example: If the contents of a 12-ounce can of fruit punch weigh 380 grams, with 46 grams of sugar, you'd add 334 grams granulated sugar.)
2. Measure the sugar and slowly whisk it into the fruit punch. Whisk until all sugar is dissolved, heating the liquid if necessary to completely dissolve the sugar. Transfer to the preferred storage container, date, and store in the refrigerator for up to 30 days.