Wheat germ is the key ingredient in this cocktail since it all started with the idea of using it in a cocktail. First question was in what form and how to use it. The answer to that is to extract the milk out of it by resting it in water with oat over night. The outcome matches perfectly with rum, white creme de cacao and cherry bitters is a perfect addition. I normally don’t prefer milky or creamy cocktails but I really enjoyed this one.