Whiskey S’mores Cocktail

It’s not summer until you’ve sat around a fire, absorbing the comforting smell of the smoke into your clothing, watching the sparks from a newly added log, and conversing long into the night. It’s not a proper summertime fireside hang without the classic fireside food: s’mores. Whether you’re six or 86, you’re never too old to be excited to squish an oozing, roasted marshmallow and chocolate bar between two graham crackers.

If you are, however, over the age of 21, then I have a summertime cocktail for you. Capture the joy of a fireside hang with the smoky and oaky flavors of whiskey. A classic old fashioned becomes a sip of summer with a deconstructed s’more. Pro tip: the chocolate-hazelnut spread that works so well to garnish this drink also works really well in your s’more too. A chocolaty spread goes on smooth and only improves with heat. However, if you’re a chocolate bar loyalist, try the Espresso Yourself bar from Fat Cat Chocolates.

So bon appétit andcheers to summertime, to firesideswith friends, and channeling childhood wonders.

Some Flavor Upgrades: My own enthusiasm for s’mores rekindled when I discovered the brand Smashmallow. They’re corn-syrup and preservative free, and they come in fun flavors like Cinnamon Churro (featured in the photo), toasted vanilla, cookie dough, and mint chocolate chip. Collect ‘em all! When it comes to the cocktail, I recommend Wigle’s organic molé bitters for some extra cocktail complexity.

WHISKEY S’MORES COCKTAIL

Ingredients:

Garnish:

Chocolate-hazelnut spread

Crushed graham cracker

Toasted marshmallows (recommended: Churro Smashmallows)

Drink:

1.25 oz. Bulleit Bourbon

2 bar spoons simple syrup

3 dashes bitters (recommended: Wigle Molé Bitters)

Instructions:

Garnish:

Spread a generous layer of chocolate-hazelnut spread around the rim of a rocks glass.

Dip the chocolate rim into a bowl with crushed graham crackers.

Carefully roast your marshmallow over a fire or with a culinary torch, and adhere it to the rim.

Mix YourDrink:

Combine the bourbon, simple syrup, and bitters in the rocks glass.

Add ice, and stir gently until the level of the ice and liquid equalize.

Enjoy!

RECIPE, STYLING AND STORY BY QUELCY KOGEL / PHOTOGRAPHY BY CHRISSIE KNUDSEN

Here are a few other unique TABLE cocktails for you to try:

Pineapple Jalapeño Margarita

Spicy Thai Pimms Cup

Sandia Sunset Campari

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