Young and Hungry

Taste Test: Cause’s “Adult Cereals” Spiked With Booze

Trix: they're no longer just for kids. Now you can get them spiked with booze at Cause philanthropub. They're one of five "adult cereals" the restaurant recently debuted for brunch.

I know, it sounds disgusting. But is it really? Yesterday, I tried out the "Silly Sloe Rabbit," Trix combined with sloe gin, preserved lemon syrup, and half-and-half, as well as the "I Love You, Too, Honey Bunny" with Honey Nut Cheerios, dark honey whiskey, West Virginia honey, and half-and-half. (All the adult cereals are $10.) The bowls of cereal arrive at the table with a milk cocktail on the side, so you can pour the liquid in yourself. As for the half-and-half, chef Adam Stein explains that it dilutes when the bartender shakes it with ice; the concoction is too watery with whole milk.

Let there be no mistake: there is nothing subtle about the booze in these cereals. They're strong—and sweet. My brunch companion and I could barely make a dent in the Trix, not necessarily because of the sloe gin, but because of the sugary lemon flavor, which was even sweeter than the rainbow-colored cereal. The bowl of Honey Nut Cheerios, on the other hand, was nearly slurped clean. The whiskey balanced nicely with the honey O's.

I didn't try it, but Stein says the "Cinnamon Girl" with Cinnamon Toast Crunch, maple whiskey, RumChata, and half-and-half is one of his favorites. There are also Cocoa Puffs with Sam Smith chocolate stout and praline liqueur, as well as Golden Grahams with Patron Cafe XO and tres leches liqueur.

So, would I order these adult cereals again? Probably not. It was more of a novelty than anything else. But I'll likely come back for the rest of the Sunday-only brunch menu, which includes huevos rancheros, cornmeal pancakes, a breakfast sandwich, and other hefty portions of hangover-curing food. Be warned, though: Everything on the menu incorporates booze in some way, and bottomless mimosas and bloody Marys are $15, so you may end up just adding to that hangover.

Check out the full menu below.

Cause, 1926 9th St. NW; (202) 588-5220; causedc.org

Photos by Jessica Sidman

  • Ghost of Jean Bertranou

    I guess it has really come to the point where the term "chef" is meaningless. Any pig can call himself "chef", no training, skill, or sensibility necessary. Add to that restaurant critics with no real background and no exposure to anything above the hackneyed and mundane and you get to a place where you get a recommendation of the "pig slop" over the processed "pig slop" with booze added.

    The fact that "everything on the menu incorporates booze in some way" tells me all I care to know about what Adam Stein is and it isn't a chef. We've had drunks in charge of kitchens before. It never turns out well.

    City Paper, here's an idea. Why not send Ms. Sidman to school, or to New Orleans, New York, Chicago, San Francisco or some place where she can experience something above 5th rate saloon fare.

  • Loganite

    @Ghost of Jean Bertranou

    Amen to that. Things had started to look up after the reign of the Post's resident pig Phyllis Richman (sleep with her relatives she'd make you a star)came to an end. Sietsema is good but sadly the Post is sinking fast into oblivion. This is an obvious niche for City Paper but they need to find someone with a clue.

    Kid's cereal with booze poured over it? Seriously? Truly pathetic!

  • http://www.washingtoncitypaper.com/blogs/youngandhungry/ Jessica Sidman

    @Loganite and @Ghost I know you're the same person. I can see your email and IP address.

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