On Wednesdays we wear pink…and brunch at The Boheme. Recently, one of my close friends Sophia, founder of A Quick Spoonful, hosted a rather extravagant event at The Boheme, a tasteful restaurant located on the first floor of one of Downtown Orlando’s most famous hotels, The Grand Bohemian. The hotel offers an array of delicious brunch entrees and desserts for its guest to enjoy.

As I entered the hotel, I was immediately greeted by The Grand Bohemian’s staff and swiftly taken into the dining area. Delicious mimosas with fresh strawberries on top were at the top of my list—because what’s a brunch without mimosas.

After a brief introduction from the hotel’s manager and coordinators, we entered the lobby’s atrium and began to stack our plates with food. The Grand Bohemian had a wide range of food and beverage options for their guests. From Oysters, to roast beef, eggs, potato wedges, and even crapes—it’s so hard to find good crapes in Central Florida.

As we finished our entrees, it was time for the cocktail demonstration.

The Grand Bohemian has a very interesting arrangement of cocktails within its most recent menu—cereal. Yup, you heard that correctly. Many of The Grand Bohemian’s cocktails are made with large scoops of cereal brands like Fruit Loops, Coco Puffs and even one of my favorite cereal brands, Cinnamon Toast Crunch.

View the entire list and ingredients of each cocktail below, and make sure to swing by The Grand Bohemian to try some of the unique cocktails and entree options. – David Plowden, David’s Manor.

Cocktails (Significant ingredients used)

Morning Mimosa

Rey De Copas Champagne

The Cinnamon Crunch

• Jim Beam Vanilla
• Baileys
• Caramel Vodka
• Goldschlager
• Whipped Cream
• Cinnamon Powder
• Cinnamon Toast Crunch

Froot Loop Martini

• Midori
• St. George Raspberry
• GrandMarnier
• Pineapple Juice
• Peach Schnapps
• Froot Loops

Cocoa Puffs

• Kahlua Gingerbread
• Vanilla Vodka
• Coco Puffs
• Chocolate Syrup Drizzle

Food  ( These items were brought to the table)

• Chickpea Artichoke Cake with a Chipotle Remoulade (VG)
• Vegetable Quinoa Soup: lentils, kale, carrots, onions (VG,GF)
• Beet Carpaccio: red and yellow beets, lemon goat cheese, shaved fennel, toasted pistachios, yuzu sake vinaigrette (GF,V,(can be made vegan by removing the goat cheese)
• Vegan Mini Chocolate Cupcakes
• Lemon Waffle with Blueberry Buttercream and Candied Walnuts.
• 1855 Angus beef Tomahawk, 40 oz.

o   Aged 30 days in French butter.

o   Grilled with our Kessler  steak rub, flambee and carved table side with Cognac, served with black peppercorn and mushroom sauce.