In honor of Australia Day (January 26th) we want to share with you a couple recipes from Sydney’s most curious culinary and cocktail destination. The Old Clare Hotel introduces a creative booze menu served at the hotel’s newest restaurant, Kensington Street Social, which opened earlier this month by Michelin-starred Chef Jason Atherton. Beverage director Matt Fairhurst helms the bar and has created an innovative and playful menu for the hotel's third restaurant. Though we can't celebrate by soaking up the Sydney sun, we can spend the evening whipping up these spirited drinks Fairhurst shared with us from down under.

FRUIT LOOPED CEREAL KILLER
2 oz vodka
5 oz Fruit Loop milk*
.75 oz Aperol
.50 oz Apricot Brandy
Shake and fine strain ingredients into a glass milk carton.

*For the Fruit Looped milk:
6.75 oz milk
1 cup Fruit Loop cereal
Mix and leave for 2 hours

HIPSTERS BREAKFAST
1.5 oz banana bread rum*
1.5 oz cold drip coffee
.75 oz salt butter syrup**
.25 oz fernet branca

*For the banana bread rum:
Infuse 4 cups of rum with 2 slices of banana bread. Leave to sit for 2 hours then strain.

**For the salt butter syrup:
4 cups of buttermilk
4 cups brown sugar
2 teaspoons butter,
Generous pinch of rock salt
Whisk ingredients over a low heat then cool.

(Photos: Left - Hipsters Breakfast | Right - Fruit Looped Cereal Killer)