Where would drink writers be without whacky culinary trends? Seriously. If it’s not fat-washing your Mount Gay with a grilled cheese (which sounds gaggy), it’s adding cereal milk to your cocktails.

As detailed in this Atlantic.com article, the cereal milk fad began at David Chang’s Momofuko restaurant in NYC, but has spread as far south as Washington, DC, where bartenders at PS7 and the Columbia Room are mixing Cap’n Crunch Crunch Berries-contaminated milk with bourbon and St. Elizabeth Allspice Dram (PS7), and oat-soaked milk with scotch and cream (Columbia Room).

Of course, in the grand tradition of trend pieces, this one also reveals (spoiler alert!) that using cereal milk in food and drink is not actually a new practice but in fact a very very old one.

Also: ether cocktails!? Jeezy creezy.