Datz’s bar manager Morgan Zuch has lived in Florida her whole life, so when it comes to coffee, she often prefers it iced. To make her caffeinated cocktail, she starts with beans from local roaster Joffrey’s, which are ground, brewed and mixed with rye, black walnut bitters and Grind Coffee Liqueur, a collaboration between baristas and bartenders. The whimsical eye-opener is served up in a coupe glass, and garnished with a mini powdered doughnut from Dough bakery.

After reading about a bartender infusing genever with white bread, SoBou’s bar chef Laura Bellucci bought all of her favorite cereals and started her own carb-infusion trials; Honey Nut Cheerios in rum won out. To create Honey Buzz Milk Punch, she shakes the rum with honey syrup, El Guapo Holiday Pie Bitters and whole milk, all strained and garnished with cereal and ground cinnamon. "It's playful and silly and it tastes like fancy, doctored-up cereal milk," she says.

Chef Johnny Rivera of Great Maple wanted to create a citrus-based cocktail that was clean, refreshing and suitable for mornings. Named for the variety of orange that gives Earl Grey tea its distinctive aroma and flavor, the herbal and fragrant Great Bergamot mixes bergamot-infused vodka with ginger liqueur, rosemary, pineapple juice, lemon, agave and citrus bitters, served over a large cube and garnished with a sprig of rosemary.

Who says a classic Negroni — that boozy, bitter beverage invented in 1919 by the Italian count of the same name — can’t be enjoyed in the early hours? Wildhawk partner Jacques Bezuidenhout’s version evokes childhood nostalgia, as vermouth is infused with puffed chocolate cereal and chocolate salt bitters to offset the bitterness of the Campari and the kick of gin. The tipple is served on the rocks and garnished with orange peel cut into stars and hearts, much like lucky marshmallows in a cereal fronted by a leprechaun.