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Photos: Gabi Porter
NYC bartender Mike McIntosh played around with reducing the King of Beers with sugar and cinnamon, and the result tastes and smells a little like Cinnamon Toast Crunch cereal. Now you can make it. You're welcome.

A few months ago I found myself front and center at a Plymouth Gin cocktail contest and was blown away by a cocktail from Dominic Venegas, who slings drinks at both New York hotspot Nomad and East Williamsburg cocktail outpost Ba’sik. It was a pretty simple drink, with one eye-popping ingredient: Budweiser syrup. We chased down the recipe to share with you, because we’re cool like that. You’re welcome.

Dominic didn’t create the syrup, Ba’sik owner Jay Zimmerman said that another bartender, Mike McIntosh, had come up with recipe. When we dropped in to ask Mike to whip us up a batch, and where the inspiration came from, he said, “Jay told me to figure out a way to get Bud in a cocktail, but he was kidding.” McIntosh wasn’t though. 

He played around with reducing the King of Beers with sugar and cinnamon, and the result tastes and smells a little like Cinnamon Toast Crunch cereal. Now you can have your beer in your cocktails and impress your summer BBQ guests with this weird and wonderful sweet concoction. Your shaken cocktails will even have a little beer head on them with the most unusual lingering bubbles.