S’mores Old Fashioned Mocktail

As summer bonfires spark up outdoors, you’ll find gooey s’mores in just about everyone’s hands. But, what if we could take this decedent treat and turn it into a non-alcoholic cocktail instead? Our S’mores Old Fashioned Mocktail is like a liquid dessert in a glass. This recipe uses Monday Zero Alcohol Whiskey, cold brew, graham cracker simple syrup, and a dropper of non-alcoholic bitters. Then, the garnish of toasted marshmallows and brown sugar rim wows drinkers much like the appearance of oozing chocolate and marshmallow in s’mores.

All About Monday Zero Alcohol Whiskey

No one wants a mocktail that is just juice. That’s where Monday Zero Alcohol Whiskey comes into play. This non-alcoholic spirit sprinkles in flavors of butterscotch, raisin, toasted brown sugar, coffee, warm molasses, spice, and a hint of orange. This mimics the feel and taste of whiskey. Plus, its only ingredients include natural spring water, natural flavors, citric acid, fruit and vegetable juice, Sodium Benzoate (preservative), and monk fruit extract. You can use Monday Zero Alcohol Whiskey on its own or mix it like in our S’mores Old Fashioned Mocktail.

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S’mores Old Fashioned Mocktail

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• Author: Katrina Tomacchio of Loaded Food Group

Print Recipe

Description

With notes of brown sugar, chocolate and oak, this festive n/a cocktail makes for the perfect  sipper while you take in the firework-studded skies.

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Ingredients

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• 2 oz Monday Zero-Alcohol Whiskey
• 1 oz cold brew
• 1 oz graham cracker simple syrup
• 1 dropper All the Bitter Alcohol Free Aromatic Bitters

For the graham cracker simple syrup:

• 4 oz simple syrup
• 1 cinnamon stick
• 1 tbsp honey
• 1 tbsp molasses

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Instructions

1. Mix all ingredients together in a lowball glass and add in one large ice cube.
2. Garnish with torched marshmallows on a skewer and brown sugar rim.

For the graham cracker simple syrup:

1. Bring 4 oz of simple syrup to a simmer, then add 1 cinnamon stick, 1 tbsp honey and 1 tbsp molasses. Simmer for 10 minutes then cool.

Recipe by Katrina Tomacchio of Loaded Food Group  
Styling by Anna Franklin
Photography by Dave Bryce

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